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
Instructions
- Preheat oven to 350F. Spray an 8×8 glass baking dish with nonstick spray and line with parchment paper.
- 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.
- In a separate bowl, add Greek yogurt, eggs, melted light butter, almond milk, and vanilla extract. Whisk until combined.
- 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.
- Let cake completely cool. I placed mine in the freezer while making the frosting.
- 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.
- Spread frosting over cooled cake. Sprinkle with more crushed Oreo cookies (optional but delicious). Cut into 12 slices and enjoy!
Notes
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Category: dessert
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Method: baking
Nutrition
- Serving Size: 1 slice (with frosting)
- Calories: 250
- Fat: 14
- Carbohydrates: 17
- Protein: 15
Keywords: oreo protein cake