Low-Calorie, High-Protein Frosted Chocolate Oreo Loaf

Ingredients

• 2 Whole eggs
• 340 g Plain nonfat Greek yogurt (For the loaf)
• 15 g Light butter (Melted)
• 75 ml Unsweetened almond milk (Use 75 mL initially; add gradually up to 90 mL total if the batter is too thick or dry)
• Vanilla (Amount not specified in the directions)
• 70 g Oat flour
• 40 g All-purpose flour
• 75 g Chocolate protein powder (About 2½ scoops; creator used Levels Protein)
• 25 g Dark cocoa powder
• 120 g Granular zero-calorie sweetener (Listed as ½ cup + 2 tbsp)
• 3 g Baking powder
• 1 g Baking soda
• 1 g Salt
• 1 g Xanthan gum (Optional)
• 113 g Plain nonfat Greek yogurt (For the frosting)
• 24 g Nonfat cream cheese
• 60 g Powdered zero-calorie sweetener (Listed as ¼ cup + 1 tbsp; add more to taste or for desired sweetness/thickness)
• Unsweetened almond milk (A small splash for frosting, if needed)
• 1 Oreo cookie (Crushed, for topping)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Prepare a loaf pan by lining it with parchment paper or greasing it.

2. 2

   In a mixing bowl, combine the eggs, 340 g Greek yogurt, melted light butter, 75 mL almond milk, and vanilla. Mix until smooth.

3. 3

   In a separate bowl, mix together the oat flour, all-purpose flour, chocolate protein powder, dark cocoa powder, granular sweetener, baking powder, baking soda, salt, and optional xanthan gum.

4. 4

   Add the dry mixture to the wet mixture and mix just until combined.

5. 5

   Check the batter: it should be thick, dense, and spreadable rather than pourable. If it seems too thick or dry, gradually mix in the remaining almond milk, using up to 90 mL total.

6. 6

   Transfer the batter to the prepared loaf pan and spread it evenly.

7. 7

   Bake at 350°F (175°C) for about 40–45 minutes, until the center is set and a toothpick comes out mostly clean. Avoid overbaking to keep the loaf moist and fudgy.

8. 8

   While the loaf bakes, mix the frosting ingredients—the 113 g Greek yogurt, cream cheese, and powdered sweetener—until combined. Add more sweetener if desired for extra sweetness or thickness.

9. 9

   Refrigerate the frosting while the loaf cools.

10. 10

    Let the loaf cool completely before frosting.

11. 11

    Spread the frosting generously over the top of the cooled loaf, then finish with the crushed Oreo.

12. 12

    Slice into 9 thick slices. Store in the refrigerator and enjoy.

Notes

The directions use vanilla, but no amount is listed in the ingredient list. The frosting’s small splash of almond milk is optional and unmeasured. Refrigerate the finished loaf as directed. The source's estimated macros are 138 calories, 14 g net carbs, 2.5 g fat, and 15 g protein per slice.

Nutrition per serving

• dessert
• high-protein
• lower-calorie
• baked
• chocolate
• fudgy
• refrigerated