Low-Calorie, High-Protein Crispy Oreo Cake

Ingredients

• 60 ml Almond milk
• 30 g Egg whites
• 30 g Canned pumpkin
• 45 g 0% Greek yogurt (Approximately)
• 20 g Oat flour (Approximately)
• 25 g Protein powder (Vanilla or chocolate; approximately ¾ scoop. Legion is mentioned as an option.)
• 12 g Dark cocoa powder (Approximately; can be replaced with regular cocoa powder.)
• 20 g Granulated sugar substitute (The indicated amount is a range of 20–25 g (approximately 2 tbsp); it can be adjusted within that range.)
• 2 g Baking powder
• Salt (⅛ tsp)
• 2 Oreo cookies (Crushed)
• 30 g Sugar-free white chocolate chips (Approximately)
• 5 g Coconut oil
• Additional Oreo cookies (Crushed, optional for decorating)
• Additional white chocolate chips (Optional for decorating)
• Hershey’s Cookies ’n’ Creme bar (Chopped; optional for decorating)

Steps

1. 1

   Combine the almond milk, egg whites, canned pumpkin, and Greek yogurt in a bowl. Mix until well combined.

2. 2

   Add the oat flour, protein powder, dark cocoa, sugar substitute, baking powder, and salt. Mix until smooth.

3. 3

   Spread the batter in an oven-safe dish. Bake at 175 °C (350 °F) until the center is set; the recipe does not specify the exact baking time.

4. 4

   Melt the white chocolate chips with the coconut oil and mix in the crushed Oreos.

5. 5

   Spread the crispy Oreo mixture over the cake and let it set.

6. 6

   If desired, top with the additional crushed Oreos, white chocolate chips, and chopped Cookies ’n’ Creme bar.

7. 7

   Place the cake in the refrigerator or freezer to finish setting, then serve.

Notes

The recipe estimates approximately 67 kcal per serving (1/8 of the cake); optional toppings are not included in these macros. Dark cocoa gives the cake its very dark Oreo-like color, but it can be replaced with regular cocoa powder. No baking time or specific setting time for the topping is provided.

Nutrition per serving

• dessert
• low-calorie
• high-protein
• baked
• chocolate
• Oreo