Oreo Protein Cake

Oreo Protein Cake

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

slice of oreo protein cake
oreo protein cake with fork

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!

oreo cake close up

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!

oreo crumbles on protein cake

Every time I buy Oreos, I end up with ridiculous recipes like these:

Here are a few tips for making these taste like legit Oreos

  1. 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.
  2. 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!
  3. 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!
overhead shot of oreo protein cake

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!

I hope you guys enjoy this recipe as much as me. Be sure to tag me on Instagram and Facebook if you make it so I can see it! Cheers!

oreo protein cake with frosting
oreo protein cake with frosting

Oreo Protein Cake

  • Author: Spencer Miller
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 12 slices
  • Diet: Low Calorie


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! 


For the Cake
1/2 cup (60g) coconut flour
1/4 cup (30g) almond flour
2 scoops (68g) chocolate protein powder blend (Macro Supps ONE Protein is the best!)
"NEWYEAR" saves you 10% when you order both flavors!
1/2 cup (40g) black cocoa powder**
1/2 tsp. baking soda
1/4 tsp. salt
2 whole eggs
2/3 cup (150g) plain, nonfat Greek yogurt 
1/2 cup (112g) light butter, melted
1/2 cup unsweetened almond milk
1 tsp. vanilla extract
For the Frosting
1 cup (227g) plain, nonfat Greek yogurt
3-4 crushed Oreo cookies + more for topping 


  1. Preheat oven to 350F. Spray an 8×8 glass baking dish with nonstick spray and line with parchment paper.
  2. 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.
  3. In a separate bowl, add Greek yogurt, eggs, melted light butter, almond milk, and vanilla extract. Whisk until combined.
  4. 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.
  5. Let cake completely cool. I placed mine in the freezer while making the frosting.
  6. 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.
  7. Spread frosting over cooled cake. Sprinkle with more crushed Oreo cookies (optional but delicious). Cut into 12 slices and enjoy!


*Swerve is a sugar free sweetener which measures 1:1 with sugar. I love using it in my recipes to lower the sugar/carbs and calories. It can be found in the baking aisle of most groceries, or on Amazon. If you don’t have it, you can use regular confectioners sugar. 
**For the cocoa powder, if you want the dark Oreo cookie color, you need to use black cocoa powder.You can use regular cocoa powder, it just won’t quite have the Oreo flavor that the black cocoa has. 
***Regular peanut butter can be used here. You could even experiment with peanut flour instead of peanut butter to reduce fat/calories. 
Nutrition without frosting (per slice): 120 calories, 9 protein, 7 carbs, 6 fat 
  • Category: dessert
  • Method: baking


  • Serving Size: 1 slice (with frosting)
  • Calories: 250
  • Fat: 14
  • Carbohydrates: 17
  • Protein: 15

Keywords: oreo protein cake

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