Yep. Oreos. Protein Powder. Cake. Is there really anything else you could possibly need in life? This Oreo Protein Cake has you covered. Well, maybe the only thing that would make it better is some Reese’s in there, but other than that I’d be content with those three things.
Oreo Protein Cake = happiness
In fact, it is almost like there is Reese’s in there, because in the cookies & cream frosting I used some cookies & cream peanut butter! So yes, this Oreo Protein Cake actually has my two favorite things in life: chocolate and peanut butter!
Ok. I want to know something from you guys. DO you like all the crazy different Oreo flavor combinations they have come out with? They have had some pretty crazy ones like watermelon and lemon (yuck), and then some amazing ones such as red velvet, cinnamon bun, and of course peanut butter!
Every time I buy Oreos, I end up with ridiculous recipes like these:
- Oreo Stuffed Protein Brownie Cupcakes
- Oreo Stuffed Protein Brookies
- Peppermint Oreo Protein Cupcakes
- Cookies & Cream Oreo Protein Pancakes
Here are a few tips for making these taste like legit Oreos
- First, for the cocoa powder in the recipe it is vital to use black cocoa powder. It is what gives Oreos the black cookie color, and what gives the base of this cake that dark, black cocoa color. Trust me, it won’t have the same Oreo flavor without black cocoa.
- A really good chocolate protein powder is also key. You can use vanilla if that’s all you have, but this chocolate protein is my favorite and adds amazing flavor!
- Sugar free sweetener. This cake is quite low carb. Without the frosting there are only 7g of carbs per slice, and with the frosting there are still only 17g of carbs. This is thanks to using Swere confectioners sweetener. It tastes and measures the same as sugar, but no sugar or effect on insulin!
Now for the frosting!
Every good cake has to have a frosting, and this one is no different. I did a few things to give it amazing Oreo flavor, while still keeping the calories much lower than a normal frosting.
- Fokken Nuts cookies & cream peanut butter. If you have never had this brand of peanut butter, you need to. It is ridiculously good and lower calories than your normal peanut butters you find in the grocery. The cookies & cream peanut butter is my absolute favorite. I could literally just eat the whole jar with a spoon.
- Greek yogurt = no fat and a ton of added protein + creamy texture
- Swerve sweetener. Just like in the cake, I used the swerve confectioners sweetener to add sweetness without the calories!
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!
- 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!
- Category: dessert
- Method: baking
- Serving Size: 1 slice (with frosting)
- Calories: 250
- Fat: 14
- Carbohydrates: 17
- Protein: 15
Keywords: oreo protein cake