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 up to 90 ml total if the batter is too thick or dry)
• Vanilla extract (Amount not specified in the source)
• 70 g Oat flour
• 40 g All-purpose flour
• 75 g Chocolate protein powder (The author used Levels Protein)
• 25 g Dark cocoa powder
• 120 g Granular zero-calorie sweetener (Plus 2 tbsp, as stated in the source)
• 3 g Baking powder
• 1 g Baking soda
• 1 g Salt
• 1 g Xanthan gum (Optional)
• 113 g Nonfat Greek yogurt (For the frosting)
• 24 g Nonfat cream cheese (For the frosting)
• 60 g Powdered zero-calorie sweetener (Plus 1 tbsp; add more to taste or for a thicker frosting)
• Unsweetened almond milk (A small splash for the 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

   Add the eggs, plain nonfat Greek yogurt, melted light butter, 75 ml (5 tbsp) almond milk, and the unspecified amount of vanilla extract to a mixing bowl. Mix until smooth.

3. 3

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

4. 4

   Add the dry mixture to the wet mixture and stir until combined.

5. 5

   Check the batter's consistency. It should be thick, dense, and spreadable rather than pourable. If it feels too thick or dry, gradually add the remaining almond milk, using up to 90 ml (6 tbsp) 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 inserted into the loaf comes out mostly clean. Avoid overbaking so the loaf remains moist and fudgy.

8. 8

   While the loaf bakes, mix the Greek yogurt, nonfat cream cheese, and powdered zero-calorie sweetener to make the frosting. Add more sweetener if desired for additional sweetness or thickness.

9. 9

   Refrigerate the frosting while the loaf cools.

10. 10

    Let the loaf cool completely before frosting it.

11. 11

    Spread the frosting generously over the cooled loaf.

12. 12

    Finish by sprinkling the crushed Oreo cookie over the frosting.

13. 13

    Slice the loaf into 9 thick slices. Store the slices in the refrigerator.

Notes

The source does not specify the loaf-pan size or the amount of vanilla extract. Estimated macros provided by the author are 138 calories, 14 g net carbohydrates, 2.5 g fat, and 15 g protein per slice.

Nutrition per serving

• dessert
• snack
• baked
• high-protein
• low-calorie
• chocolate
• make-ahead
• refrigerated