- Macros For the Whole Cake:
-
Calories:
244 -
Carbs:
27g -
Fat:
4g -
Protein:
25g
Ingredients
Ingredients for Cake:
10g @PEScience Gourmet Vanilla Select Protein (“FDL” saves you 15%)
8g All Purpose Flour
5g Coconut Flour
25g Unsweetened Apple Sauce
25g Plain Non Fat Greek Yogurt
25g Egg Whites
2g Zero Cal Sweetener of your choice
2g Baking Powder
1g Vanilla Extract
1 Reduced Fat Oreo
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Ingredients for Protein Frosting:
8g @pescience Gourmet Vanilla Select Protein
5g Black Cocoa Powder
1g Zero Cal Sweetener of your choice
30g Plain Non Fat Greek Yogurt
Cold Water to Consistency of Frosting
–
Directions
1) Preheat oven to 350 degrees F. Add your dry cake ingredients to a small bowl and mix. Add your wet cake ingredients to a separate bowl and mix. Now combine dry with wet and mix.
2) Now add half your cake batter to your mini cheesecake pan. Add your reduced fat oreo and then the rest of your cake batter to cover it. Add to oven for 10-15 minutes or until the top is no longer liquidy. Literally not longer than that. It should feel moist on top.
3) While it is cooking, make up your protein frosting by adding your dry frosting ingredients into a small bowl and mixing to help avoid clumping. Now add cold water 10ml at a time and mix till consistency of frosting is reached. Add your Greek in now and mix. Add to fridge to keep cool.
4) Once cake is done, take out and let cool on cooling rack till at room temp. Then once cool, add your frosting and some Oreo pieces on top and enjoy!