Gluten-Free Protein Lava Cake
Holly Perkins [1]
Notes
You can use any chocolate protein bar and protein powder you'd like; the amount of protein and calories in this dessert will vary based on what brand you use. For best results, use baking spray that contains flour.
Ingredients
- 1 small chocolate-flavored protein bar (Holly recommends using 2/3 of a full-size Promax LS Chocolate Fudge Bar, or one full snack-sized bar)
3 tablespoons coconut or almond milk
3 tablespoons dark chocolate pieces, plus more to top if desired
2 tablespoons oat flour
1 large egg
2 tablespoons protein powder
Nonstick baking spray
Directions
- Preheat oven to 400°F.
- Chop the protein bar into small, bite-size pieces.
- Combine coconut or almond milk and dark chocolate pieces in a glass bowl. Microwave on high for 1 minute or less, until gently melted.
- In a medium-sized bowl, whisk together oat flour, egg, and protein powder. Do not overmix. Add a splash of water if necessary to create a thick, pudding-like texture.
- Add the melted milk and chocolate mixture. Whisk to combine, but do not overmix.
- Spray two ramekins with nonstick baking spray, and pour approximately 1/4-cup of batter into each ramekin.
- Place the chopped protein bar pieces in the batter in each ramekin. Add a few more dark chocolate pieces for a richer chocolate flavor, if desired.
- Put remaining (about 1 spoonful) of batter on top, to cover the pieces.
- Bake at 400°F for 10 minutes. Cool slightly before serving.
Source: Calorie Count [2]
Information
- Category
- Desserts
- Cuisine
- North American
- Yield
- 2 servings
- Total Time
- 14 minutes, 59 seconds
Nutrition
- Calories per serving
- 295