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oreo protein cake with frosting

Oreo Protein Cake


  • Author: Spencer Miller
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 12 slices
  • Diet: Low Calorie

Description

Moist, dense Oreo Protein Cake filled with dark cocoa and topped with a cookies & cream protein frosting. Low carb and packed with protein for the ultimate Oreo Protein Cake dessert! 


Ingredients

For the Cake
1/2 cup (60g) coconut flour
1/4 cup (30g) almond flour
2 scoops (68g) chocolate protein powder blend (Macro Supps ONE Protein is the best!)
1/2 cup (100g) Swerve confectioners sweetener*
1/2 cup (40g) black cocoa powder**
1/2 tsp. baking soda
1/4 tsp. salt
2 whole eggs
2/3 cup (150g) plain, nonfat Greek yogurt 
1/2 cup (112g) light butter, melted
1/2 cup unsweetened almond milk
1 tsp. vanilla extract
 
For the Frosting
1 cup (227g) plain, nonfat Greek yogurt
1/2 cup (224g) Fokken Nuts cookies & cream peanut butter***
1/2 cup (100g) Swerve confectioners sweetener*
3-4 crushed Oreo cookies + more for topping 

Instructions

  1. Preheat oven to 350F. Spray an 8×8 glass baking dish with nonstick spray and line with parchment paper.
  2. Add coconut flour, almond flour, protein powder, sweetener, protein powder, black cocoa powder baking soda, and salt to a large bowl. Whisk until mixed thoroughly. You may ned to sift the black cocoa to get rid of the clumps.
  3. In a separate bowl, add Greek yogurt, eggs, melted light butter, almond milk, and vanilla extract. Whisk until combined.
  4. Add wet ingredients to dry and gently fold until a smooth cake batter forms. Spoon batter into the prepared pan. Spread evenly. Bake at 350F for 25 mins or until a knife comes out clean. Depending on your oven, I’d check them at 20 minutes just to be sure they don’t over-bake.
  5. Let cake completely cool. I placed mine in the freezer while making the frosting.
  6. Add all frosting ingredients except for Oreos to a large bowl. Mix until a thick, smooth frosting forms. Add crushed Oreos and fold into the frosting.
  7. Spread frosting over cooled cake. Sprinkle with more crushed Oreo cookies (optional but delicious). Cut into 12 slices and enjoy!

Notes

*Swerve is a sugar free sweetener which measures 1:1 with sugar. I love using it in my recipes to lower the sugar/carbs and calories. It can be found in the baking aisle of most groceries, or on Amazon. If you don’t have it, you can use regular confectioners sugar. 
**For the cocoa powder, if you want the dark Oreo cookie color, you need to use black cocoa powder.You can use regular cocoa powder, it just won’t quite have the Oreo flavor that the black cocoa has. 
***Regular peanut butter can be used here. You could even experiment with peanut flour instead of peanut butter to reduce fat/calories. 
 
Nutrition without frosting (per slice): 120 calories, 9 protein, 7 carbs, 6 fat 
  • Category: dessert
  • Method: baking

Nutrition

  • Serving Size: 1 slice (with frosting)
  • Calories: 250
  • Fat: 14
  • Carbohydrates: 17
  • Protein: 15

Keywords: oreo protein cake