✳️ Macros (makes 4 slices): 186 Cals, 22.5g Net Carbs, 3g Fat, 22g Protein

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The recipe below makes 1 whole loaf brownie cake shown in video. The 8 loaf cakes shown in video = 704g protein in total

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1. ✳️ Ingredients for Wet Ingredients: 1 Medium Egg 226g (1 Cup) Vanilla, Chocolate, or Plain Nonfat Greek Yogurt 60mL (¼ Cup) Almond Milk

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✳️ Ingredients for Dry Ingredients: 30g (¼ Cup) Oat Flour 15g (2 tbsp) Coconut Flour 72g (⅓ Cup) Granulated Sugar Substitute (I used Swerve) 1 ½ Scoops Protein Powder (@legion code nickkaz saves $$) 25g (¼ Cup + 1 tbsp) Black or Dark Cocoa Powder 3g (½ tsp) Baking Soda 2g (½ tsp) Baking Powder

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Whey/casein blend protein for the best texture (or 75% casein/25% whey)

✳️ Ingredients for Frosting: 150g (⅔ Cup) Vanilla or Plain Nonfat Greek Yogurt 72g (¼ Cup + 2 tbsp) Confectioners Sugar Substitute (I used Swerve) 7g (1 tbsp) Sugar Free/Fat Free Cheesecake Pudding Mix ½ Scoop Vanilla Protein (*optional - adds thickness)

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1. ✳️ Ingredients for Topping: ¾ Oreo, Crushed Black Icing Frosting ()

👉 Everything that is optional is NOT included in da macros

✳️ Directions: 1. Preheat oven to 350°F. 2. Mix wet ingredients in one bowl. 3. Mix dry ingredients in another bowl. 4. Combine wet + dry, mix until smooth. 5. Pour into a greased or lined small loaf pan. 6. Bake for ~40 min (slightly underbake). 7. Mix frosting while baking, chill 10 min. 8. Frost, add toppings, chill again if you want a thicker frosting. 9. Slice into 4 and enjoy.