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Low Calorie, High Protein Frosted Cookies & Cream Oreo Cake
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✳️ Macros (makes 5 cakes):
167 Cals, 13g Carbs, 2g Fat, 24g Protein
*836 cals and 119g protein for 5*
✳️ Ingredients for Wet Ingredients:
170g or 3/4 Cups Plain Nonfat Greek Yogurt
1 Medium Egg
60mL or 1/4 Cups Almond Milk
46mL or 3tbsp Egg Whites
✳️ Ingredients for Dry Ingredients:
72g or 2 Scoops Cookies and Cream or Vanilla Protein Powder (I used @legion - code nickkaz saves 20%)
40g or 1/3 Cups All-Purpose Flour
48g or 1/4 Cups Granulated Sugar Substitute (I used Swerve)
3.2g or 1/2tsp Baking Powder
1g or 1/3tsp Xanthan Gum
1 Oreo, Crushed (*optional*)
✳️ Ingredients for Frosting:
170g or 3/4 Cups Plain Nonfat Greek Yogurt
28g or 2tbsp Nonfat Cream Cheese
36g or 3tbsp Powdered Sugar Substitute (I used Swerve)
1/2 Scoop Cookies and Cream or Vanilla Protein Powder (I used @legion - code nickkaz saves 20%)
*fat free gives extra protein and lowers calories but full fat works as well*
✳️ Ingredients for Topping:
2 Oreos, Crushed
Oreo on Top for Decorating (*optional*)
✳️ Directions:
1. Preheat oven to 350 degrees.
2. Grab mixing bowl. Add wet ingredients. Mix.
3. Grab another mixing bowl. Add dry ingredients. Mix.
4. Add dry ingredients to wet ingredients. Mix thoroughly.
5. Add batter to cavity mini loaf pan or cupcake molds. If using cavity mini loaf pan (I did), it’ll make 5 cakes. If you use cupcake tray, it’ll make around 8.
6. Bake at 350 degrees for 25 minutes (they will still be cooking internally at this time so taking out slightly underdone is ideal).
7. While in the oven, grab another mixing bowl. Add ingredients for frosting. Mix thoroughly. Add to fridge for 30+ minutes for a thicker/denser consistency.
8. Let cakes rest for at least 10 minutes after baking.
9. Add mixed frosting to cakes and top with ingredients for topping. Then enjoy!
SAVE 📲 and SHARE 🔄 for later!
👍 LIKE the video (it really helps)
✳️ Macros (makes 5 cakes):
167 Cals, 13g Carbs, 2g Fat, 24g Protein
*836 cals and 119g protein for 5*
✳️ Ingredients for Wet Ingredients:
170g or 3/4 Cups Plain Nonfat Greek Yogurt
1 Medium Egg
60mL or 1/4 Cups Almond Milk
46mL or 3tbsp Egg Whites
✳️ Ingredients for Dry Ingredients:
72g or 2 Scoops Cookies and Cream or Vanilla Protein Powder (I used @legion - code nickkaz saves 20%)
40g or 1/3 Cups All-Purpose Flour
48g or 1/4 Cups Granulated Sugar Substitute (I used Swerve)
3.2g or 1/2tsp Baking Powder
1g or 1/3tsp Xanthan Gum
1 Oreo, Crushed (*optional*)
✳️ Ingredients for Frosting:
170g or 3/4 Cups Plain Nonfat Greek Yogurt
28g or 2tbsp Nonfat Cream Cheese
36g or 3tbsp Powdered Sugar Substitute (I used Swerve)
1/2 Scoop Cookies and Cream or Vanilla Protein Powder (I used @legion - code nickkaz saves 20%)
*fat free gives extra protein and lowers calories but full fat works as well*
✳️ Ingredients for Topping:
2 Oreos, Crushed
Oreo on Top for Decorating (*optional*)
✳️ Directions:
1. Preheat oven to 350 degrees.
2. Grab mixing bowl. Add wet ingredients. Mix.
3. Grab another mixing bowl. Add dry ingredients. Mix.
4. Add dry ingredients to wet ingredients. Mix thoroughly.
5. Add batter to cavity mini loaf pan or cupcake molds. If using cavity mini loaf pan (I did), it’ll make 5 cakes. If you use cupcake tray, it’ll make around 8.
6. Bake at 350 degrees for 25 minutes (they will still be cooking internally at this time so taking out slightly underdone is ideal).
7. While in the oven, grab another mixing bowl. Add ingredients for frosting. Mix thoroughly. Add to fridge for 30+ minutes for a thicker/denser consistency.
8. Let cakes rest for at least 10 minutes after baking.
9. Add mixed frosting to cakes and top with ingredients for topping. Then enjoy!
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