Name: Chocolate lava cake with raspberries
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/3 cup chocolate whey protein powder; 2 large egg whites; 1/4 cup nonfat Greek yogurt; 2 tbsp unsweetened cocoa powder; 2 tbsp oat flour; 1/2 tsp baking powder; 10 g monk fruit sweetener; 1 1/2 tbsp 70% dark chocolate, finely chopped; 3 oz fresh raspberries; 1 tbsp water; 1/4 tsp salt; 8 olive oil cooking sprays; 1/2 tsp lemon juice

Nutrition

Per serving

433 calories

Protein: 51g; 41% of calories
Carbs: 51g; 41% of calories
Fat: 10g; 18% of calories

Instructions

Prep 10 min · Cook 15 min

Preheat the oven to 375°F. Coat a 10-ounce ramekin with cooking spray and place it on a baking sheet. In a small saucepan, combine the raspberries, water, and about one-quarter of the sweetener.
Simmer the raspberry mixture over medium-low heat for 8 to 10 minutes, mashing the fruit occasionally. Stir in the lemon juice, remove from heat, and set aside.
In a small bowl, whisk the protein powder, egg whites, Greek yogurt, cocoa powder, oat flour, baking powder, salt, and the remaining sweetener until a smooth batter forms.
Pour the batter into the ramekin. Press the chopped chocolate into the center of the batter, ensuring it is covered. Bake for 12 to 14 minutes until the edges are set and the center still wobbles. Done when edges set and center wobbles.
Let the cake rest for 2 minutes to finish setting. Run a knife around the edge and spoon the warm raspberry sauce over the top before serving.

Nutrition

Ingredients

Instructions

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