PB&J Oreo Stuffed Protein Cake

16 Jan PB&J Oreo Stuffed Protein Cake

Ingredients:

15g Vanilla Protein Powder
10g Pure Pumpkin Puree
30g Unsweetened Apple Sauce
5g Coconut Flour
46g Egg Whites
2g Zero Cal Sweetener
1g Baking Powder
15g Nutri-Nut Powdered Peanut Butter
10g Cocoa Rice Krispies

Directions:

1. Preheat oven to 375F
2. Mix all ingredients together in a bowl
3. Place 1/2 of the batter into the bottom of a sprayed (I use the spray coconut oil) mini spring form cheesecake pan. Place Oreo into the middle and then cover with remaining batter
4. Cook for 10-15 minutes (depending on your oven, may take longer – so watch it). You will know it is done when the top of the cake is no longer wet.
5. Once cooked, place cake onto a plate and place into the freezer to speed cool down
6. While the cake is cooling you can make the frosting: Mix 113g non fat Greek yogurt, 4g Sugar Free Cheesecake pudding mix and 2g Zero Cal Sweetener
7. Cover cake with Whipped Cream, 15g of Nutri-Nut Powdered Peanut Butter mixed with water to make a medium thick sauce, then top with 10g of Cocoa Rice Krispies.
8. DEVOUR!

Macros for Cake:

34g PROTEIN / 44g CARBS / 8g FAT