Low-Calorie High-Protein Oreo McFlurry Cream-Stuffed Cake

Ingredients

• 210 ml unsweetened almond milk
• 192 ml egg whites
• 113 g nonfat Greek yogurt (For the cake batter)
• 4.2 ml vanilla extract
• 50 g all-purpose flour
• 20 g oat flour
• 2 scoops vanilla protein powder (The source specifies Levels Protein; estimated as approximately 60 g total)
• 110 g granulated sugar substitute (Source gives 100–120 g; use to taste within this range)
• 5 g baking powder
• 2 g baking soda
• salt (Pinch)
• 3 Oreos (Crushed; additional crumbs may be used for decoration)
• 227 g nonfat Greek yogurt (For the frosting)
• 36 g light Cool Whip (Fold in last)
• 0.5 scoop vanilla whey or casein protein powder (Estimated as approximately 15 g)
• 12 g sugar-free vanilla or cheesecake pudding mix (Source gives 10–14 g)
• 48 g confectioners sugar substitute
• almond milk (Small splash for thinning the frosting, only if needed)
• 60 g chocolate chips (Optional decoration)
• 5 ml coconut oil (Optional decoration)
• Oreo (Optional, for the center decoration)
• Oreo crumbs (Optional garnish; amount to taste)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Grease or line a baking pan so the cooled cake can be removed easily.

2. 2

   In a mixing bowl, combine the almond milk, egg whites, Greek yogurt, and vanilla extract. Whisk until the wet mixture is smooth.

3. 3

   Add the all-purpose flour, oat flour, vanilla protein powder, sugar substitute, baking powder, baking soda, and salt. Mix just until the dry ingredients are incorporated; avoid overmixing.

4. 4

   Add the crushed Oreos and fold them through the batter until evenly distributed.

5. 5

   Pour the batter into the prepared pan and spread it into an even layer.

6. 6

   Bake at 350°F (175°C) for 25–35 minutes, until the cake is set and the center no longer looks wet. Remove from the oven and cool completely before frosting.

7. 7

   For the frosting, combine the Greek yogurt, vanilla whey or casein protein powder, sugar-free pudding mix, and confectioners sugar substitute. Stir until smooth.

8. 8

   Add a small splash of almond milk only if needed to loosen the frosting to a spreadable consistency.

9. 9

   Fold the light Cool Whip into the yogurt mixture last, using a gentle motion to keep the frosting light and airy.

10. 10

    Once the cake is completely cool, slice it horizontally into two even layers with a serrated knife.

11. 11

    Spread frosting over the cut surface of the bottom layer, keeping the layer even from edge to edge.

12. 12

    Replace the top cake layer, then spread the remaining frosting over the top. Add extra frosting on top if desired.

13. 13

    For the optional decoration, melt the chocolate chips and coconut oil together until smooth, using short microwave intervals or a gentle double boiler and stirring between intervals.

14. 14

    Spread the melted chocolate mixture over the top of the frosted cake. Finish with Oreo crumbs and an Oreo in the center, if desired.

15. 15

    Refrigerate the decorated cake until the chocolate is firm, then slice and serve.

Notes

The creator reports approximately 113 calories, 12 g net carbohydrates, 1 g fat, and 13 g protein per slice when cut into 10 slices. Optional decoration ingredients are not included in the stated macros. Refrigerate the frosted cake, especially after decorating; chill until the chocolate topping is firm.

Nutrition per serving

• dessert
• cake
• high-protein
• low-calorie
• American
• baked
• vegetarian
• make-ahead