Light, fluffy cookies and cream flavour protein sponge with Oreo cream cheese frosting. It’s good in it’s own right, but for a sugar free, butter free, gluten free, high protein cake, this ain’t half bad. Plus another benefit? You can eat the whole thing in one sitting – uniced it only has 510 calories with nearly 60g protein.
Not only that, but the carbohydrate sources are all low GI, slow release and high in fibre. You get a range of different protein sources from the whey, egg and quark. The whey is fast release, the egg medium and quark contains casein which is a slow release protein. The combination of these factors will help keep you well satiated, as well as curbing your sweet tooth cravings. Now you can have your cake and eat it and it’s entirely justified from a nutritional point of view. Missing the vegetables though? Give these protein brownies a go. Promise you won’t be able to detect the veg in there whatsoever.
- 30g cookies and cream whey
- 30g coconut flour
- 40g oat flour
- 125ml egg white
- 85g quark
- 80ml milk
- 1 tsp baking powder
- Sweetener to taste – I used 30 splenda tablets
- 250g (1 small pot) quark
- 140g 3% cream cheese
- 7 tbsp (+/-45g) cookies and cream whey
- 7 tsp (+/-12g) casein (opt. but improves consistency and gives extra thickness)
- 1/2 bag (or more) mini oreos, crumbled (or gluten free alternative)
- Preheat the oven to 175C.
- In a bowl, combine all the ingredients and blend together until smooth.
- Scrape the batter into lined and lightly oiled 20cm cake tin and bake for 25 minutes, or until just firm in the middle.
- Meanwhile, mix together the frosting ingredients until combined, adding in the Oreos at the end.
- Once the cake is fully cool, slice horizontally and spread the frosting in the middle and on the top.
(1/6th uniced): 85 calories; 8g carbs; 9.8g protein; 1.7g fat; 2.7g fibre
(1/6th iced): 187 calories; 13.2g carbs; 25.5g protein; 3.9g fat