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High Protein Low Carb Oreo Protein Fluff - A Light, Creamy Dessert You Can Feel Good About

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1 cup nonfat Greek yogurt (or 2% if you prefer richer texture)
  • 1 scoop (25–30g) vanilla or cookies-and-cream whey or casein protein powder
  • 1/3 cup unsweetened almond milk (more as needed to blend)
  • 1–2 tablespoons zero-calorie sweetener or powdered erythritol/monk fruit, to taste
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon xanthan gum (optional, for extra fluff and thickness)
  • 1 pinch salt (enhances the cookies-and-cream flavor)
  • 3 Oreo cookies, crushed (use 2 for mixing in, 1 for topping)
  • Handful of ice cubes (4–6 small cubes), optional for extra volume and chill

Method
 

  1. Chill your bowl and beaters. Pop a mixing bowl and beaters in the freezer for 5–10 minutes. Cold tools help build volume.
  2. Start with the base. In the chilled bowl, add Greek yogurt, protein powder, sweetener, vanilla extract, salt, and xanthan gum if using.
  3. Add liquid gradually. Pour in almond milk and mix on low to combine. You want a thick, pudding-like base before incorporating air.
  4. Whip it. Increase to medium-high speed and beat for 2–4 minutes until light and fluffy. If using ice, add 1–2 cubes at a time and keep whipping until they break down and the mixture expands.
  5. Check texture. If it’s too thick, add a splash more almond milk. If it’s too loose, keep whipping or add a pinch more xanthan gum.
  6. Fold in the cookies. Gently fold in 2 crushed Oreos so you get streaks and chunks without deflating the fluff.
  7. Serve and top. Spoon into a chilled bowl, then finish with the remaining crushed Oreo on top for crunch.