✳️ Macros (makes 4 lava cakes):
145 Cals, 11g Net Carbs, 4g Fat, 12g Protein
✳️ Ingredients for Wet Ingredients:
170g (3/4 Cup) Plain, Vanilla, or Chocolate Nonfat Greek Yogurt
100g (7 tbsp) Egg Whites
28g (2 tbsp) Light Butter
1 Medium Egg120mL (1/2 Cup) Water or Allulose Syrup
✳️ Ingredients for Dry Ingredients:
30g (1/4 Cup) All-Purpose Flour
30g (1/3 Cup) Cocoa Powder
43g (1 1/2 Scoops) Whey/Casein Blend Chocolate or Vanilla Protein Powder (I used @htltsupps – code nickkaz)
48g (1/4 Cup) Granulated Sugar Substitute (I used Swerve)
3g (1/2 tsp) Baking Powder
2g (1 tsp) Salt
✳️ Ingredients for Filling (*optional*):
28g (2 tbsp) Mini Chocolate Chips
✳️ Ingredients for Topping (*optional*):
Ice Cream to Taste
👉 Optional ingredients are not included in da macros.
✳️ Directions:
1. Preheat oven to 350°F.
2. In a mixing bowl, add the wet ingredients and mix thoroughly.
3. In a separate bowl, add the dry ingredients (except sugar substitute) and mix.
4. Gradually add the dry ingredients to the wet ingredients. If the batter is too thick, add a small splash of water.
5. Lightly grease 4 ramekins with nonstick spray. Pour the batter evenly into each.
6. If using chocolate chips, divide them between the centers of each ramekin.
7. Bake for 10-15 minutes, until the edges are set but the center is still slightly soft.
8. Let cool for 1-2 minutes, then then carefully flip over onto a plate. Add ice cream (*optional*). Then enjoy!