High Protein, No Gluten, All Good: Molten Lava Cake
Why indulge on empty calories when your dessert can do a little work for you? This high-protein molten lava cake is hiding a muscle-building secret — over 20 grams of protein! The trick is to add pieces of your favorite protein bar into the chocolatey mix, as well as a scoop of protein powder. Celebrity trainer Holly Perkins, who created this recipe, recommends using a lower-sugar protein bar from Promax (she is an ambassador for the brand); this helps keep the sugar levels down.
Gluten-Free Protein Lava Cake
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
INSTRUCTIONS
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.