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miwmiaww | kost life
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Saturday 17 October 2026 09:52:18 GMT
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2026-10-17 10:42:52
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(👇 recipe) High-Protein Oreo Crunch Cake @RecipeLab App  🗣️🗣️ Are you FOLLOWING @nickkazfit for more — @recipelab.app my low-calorie, high-protein recipe generator app is out now. Link in bio ✳️ Macros — Per 1/8 of the Huge Cake: ~67 Calories | ~7g Net Carbs | ~1.9g Fat | ~4.5g Protein Whole cake has almost 40g protein ✳️ Wet Ingredients:
60mL (1/4 Cup) Almond Milk
30g (2 tbsp) Egg Whites
30g (2 tbsp) Canned Pumpkin
45g (about 3 tbsp) 0% Greek Yogurt  ✳️ Dry Ingredients:
20g (about 3 tbsp) Oat Flour
25g (about 3/4 Scoop) Vanilla or Chocolate Protein Powder (@legion code nickkaz saves $$)
12g (about 2 tbsp) Black Cocoa Powder
20–25g (about 2 tbsp) Granulated Sugar Substitute
2g (1/2 tsp) Baking Powder
1/8 tsp Salt  ✳️ Oreo Crunch Topping:
2 Oreos, crushed
30g (about 3 tbsp) Sugar-Free White Chocolate Chips
5g (1 tsp) Coconut Oil  ✳️ Extras:
Extra Crushed Oreos
Extra White Chocolate Chips
Chopped Hershey’s Cookies ’n’ Creme Bar  Everything under Extras is optional and is not included in the estimated macros. ✳️ Instructions:  1. Mix all the wet ingredients together.  2. Add all the dry ingredients and mix until smooth.  3. Spread into your baking dish and bake at 350°F until the center is set.  4. Melt the white chocolate chips with the coconut oil and mix with the crushed Oreos.  5. Add the Oreo crunch mixture over the cake and let it set.  6. Add any extras you want on top. Add to fridge/freezer to set. Then enjoy! The black cocoa is what gives the cake base the super dark Oreo look. You don’t need it, you can use regular cocoa and get a similar taste.
(👇 recipe) High-Protein Oreo Crunch Cake @RecipeLab App 🗣️🗣️ Are you FOLLOWING @nickkazfit for more — @recipelab.app my low-calorie, high-protein recipe generator app is out now. Link in bio ✳️ Macros — Per 1/8 of the Huge Cake: ~67 Calories | ~7g Net Carbs | ~1.9g Fat | ~4.5g Protein Whole cake has almost 40g protein ✳️ Wet Ingredients:
60mL (1/4 Cup) Almond Milk
30g (2 tbsp) Egg Whites
30g (2 tbsp) Canned Pumpkin
45g (about 3 tbsp) 0% Greek Yogurt ✳️ Dry Ingredients:
20g (about 3 tbsp) Oat Flour
25g (about 3/4 Scoop) Vanilla or Chocolate Protein Powder (@legion code nickkaz saves $$)
12g (about 2 tbsp) Black Cocoa Powder
20–25g (about 2 tbsp) Granulated Sugar Substitute
2g (1/2 tsp) Baking Powder
1/8 tsp Salt ✳️ Oreo Crunch Topping:
2 Oreos, crushed
30g (about 3 tbsp) Sugar-Free White Chocolate Chips
5g (1 tsp) Coconut Oil ✳️ Extras:
Extra Crushed Oreos
Extra White Chocolate Chips
Chopped Hershey’s Cookies ’n’ Creme Bar Everything under Extras is optional and is not included in the estimated macros. ✳️ Instructions: 1. Mix all the wet ingredients together. 2. Add all the dry ingredients and mix until smooth. 3. Spread into your baking dish and bake at 350°F until the center is set. 4. Melt the white chocolate chips with the coconut oil and mix with the crushed Oreos. 5. Add the Oreo crunch mixture over the cake and let it set. 6. Add any extras you want on top. Add to fridge/freezer to set. Then enjoy! The black cocoa is what gives the cake base the super dark Oreo look. You don’t need it, you can use regular cocoa and get a similar taste.

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