Monday, December 10, 2012

Post-Workout Chocolate Protein Soufflé

This soufflé is flour-less, vegan, gluten free, refined sugar free, low calorie, and high protein! I was thinking of Jake the entire time I was baking this because he LOVES his protein ;) #jakestone

Serves 1 (about 200 calories, 15 grams protein)
  • 1 scoop protein powder. I used Perfect Fit Protein (organic, vanilla, 70 calories, 15 grams protein -- YEAH!)
  • 3/4 cup unsweetened almond milk
  • 1 tablespoon chia seeds
  • 2 tablespoon cacao powder
  • 1/2 banana
  • 1 (or 2 if you like sweeter) Truvia packet
  • non-stick cooking spray
  1. Preheat oven to 450 degrees.
  2. In a small bowl, mix protein powder, cacao powder, and Truvia until combined.
  3. In a separate bowl, mix almond milk, chia seeds, and banana. Be sure to really mush the banana until it's creamy and smooth.
  4. Combine wet and dry ingredients until uniformed texture throughout.
  5. Spray a small baking dish, or ramekin, very well all over with your non-stick spray. You want to see a layer of the spray, do not be shy here.
  6. Pour your batter into the small baking dish, and allow to bake for 12-15 minutes.
  7. Remove from oven, cool for 2 minutes, and then flip your small baking dish upside-down onto a plate. Tap the base with your hand until the "soufflé" falls right out. (Or you can skip this step all together and simply eat right our of the small baking dish.)
  8. I topped with dairy free whip cream and some gluten free sprinkles to really spice up that dessert flare!
This was the perfect post-workout snack. I felt the protein going straight to my muscles!!

The heat inside the soufflé melted the whip cream and made a whip cream waterfall LOL.


  1. this is great. i definitely want to try it!!

  2. while this looks great, i tried it and the mixture did not cook after 15 just bubbled and stayed soupy, like a thick you know why this happened and what should be fixed? i followed all the directions above

    1. aw I'm so sorry it did not work!! :( Maybe it was the difference in protein powder? Or maybe our ovens cook differently? I would try cooking it with less almond milk next time, try 1/2 cup. Also, if you turn the oven to 500 or broiler for an additional 2-3 minutes of cooking, the outside will get crispier-- keep an eye on it though so as not to burn. My inside was definitely thick pudding like as well, but the outside was formed and crispy like a thin brownie. I hope this works better next time!! Keep me posted. xoxo