Oreo Cookies & Cream High-Protein Sugar-Free Cake

Oreo Cookies & Cream High-Protein Sugar-Free Cake

5 from 1 vote

A legitimate bakery-style layer cake packing 17g of protein per slice. By utilizing a whey/casein blend, blended cottage cheese, and a thick cookies and cream mousse frosting made from greek yogurt and Cool Whip, this recipe achieves a decadent dessert without destroying your macros.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 10 slices

Course: Dessert

Cuisine: American

Calories: 245

Ingredients Equipment Method Nutrition Notes

Ingredients

Dry Cake Mix

240 g cake flour
80 g Oreo cookies and cream whey/casein protein powder
95 g allulose
15 g baking powder
4 g salt
3 g xanthan gum
0.8 g stevia extract 0.8 to 1g depending on preference

Wet Cake Mix

3 whole eggs
0.5 cup cottage cheese
0.75 cup water

Cookies & Cream Mousse Icing

16 oz non-fat greek yogurt Must be thick, high quality
1 tub Zero Sugar Cool Whip 8oz standard tub, thawed
4 whole Oreo cookies Crushed for icing and topping

Equipment

Digital Kitchen Scale

9-inch Springform Pan

Beast Blender

Silicone Spatula Set

Method

Preheat the oven to 325°F. Grease a springform pan and line the bottom with parchment paper.
In a large bowl, whisk together the cake flour, protein powder, allulose, baking powder, salt, xanthan gum, and stevia until fully combined.
In a blender, blend the eggs, cottage cheese, and water until completely smooth.
Pour the wet mixture into the dry ingredients and fold with a spatula until fully combined and no dry pockets remain. Do not overmix the batter.
Let the batter sit for about 5 minutes so the xanthan and protein can hydrate.
Pour the batter into the springform pan, smooth the top, and bake at 325°F for 30 minutes until the center is set and a tester comes out with moist crumbs.
Cool the cake fully before removing from the pan, then use a serrated knife to slice it horizontally into 2 layers.
In a separate bowl, gently fold together the greek yogurt and thawed Zero Sugar Cool Whip until combined into a frosting. Fold 3 of the crushed Oreos directly into the icing mixture.
Spread half the frosting evenly over the bottom cake layer. Place the second layer on top, spread the remaining frosting over the top layer, and sprinkle with the last crushed Oreo.

Nutrition

Calories: 245kcalCarbohydrates: 43gProtein: 17gFat: 5g

Notes

Oreo Cookies & Cream High-Protein Layer Cake Tips & Expert Strategy

WHEY VS CASEIN: You must use a whey/casein blend for this recipe. If you attempt to use a 100% whey isolate, the cake will become incredibly rubbery and dry. The casein is required to hold onto the moisture from the cottage cheese.

COOL BEFORE SLICING: Do not attempt to slice the cake horizontally while it is warm. High-protein baked goods are fragile out of the oven. Let it cool completely to room temperature or chill it in the fridge to ensure a clean cut.

FOLDING THE ICING: Be very gentle when combining the greek yogurt and the Cool Whip. If you stir it aggressively, you will knock all the air out of the Cool Whip and your frosting will become a watery liquid instead of a fluffy mousse.

THE MELLOWING EFFECT: This cake must be stored in the fridge due to the yogurt icing. The cake crumb will actually pull moisture from the frosting as it sits, making the texture softer and the flavors more integrated on day two.

PROFESSIONAL FINISHING TOUCH: To get clean slices when serving, wipe your knife with a warm, damp towel between each cut so the thick mousse frosting doesn't smear across the chocolate cake layers.

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