High Protein Red Velvet Cake Roll Loaf

11 mins
Serves 12
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Directions

  1. 1Preheat oven to 350 degrees.
  2. 2Preheat oven to 350 degrees.
  3. 3Preheat oven to 350 degrees.
  4. 4In a mixing bowl, combine wet ingredients: 170g Greek Yogurt, 120mL warm water, 1 egg, 4mL red food coloring, and 4mL vinegar. Mix well.
  5. 5In a mixing bowl, combine wet ingredients: 170g Greek Yogurt, 120mL warm water, 1 egg, 4mL red food coloring, and 4mL vinegar. Mix well.
  6. 6In a mixing bowl, combine wet ingredients: 170g Greek Yogurt, 120mL warm water, 1 egg, 4mL red food coloring, and 4mL vinegar. Mix well.
  7. 7In another mixing bowl, combine dry ingredients: 60g flour, 2 scoops protein powder, 72g sugar substitute, 5g cocoa powder, 4g baking powder, and 1g salt. Mix well.
  8. 8In another mixing bowl, combine dry ingredients: 60g flour, 2 scoops protein powder, 72g sugar substitute, 5g cocoa powder, 4g baking powder, and 1g salt. Mix well.
  9. 9In another mixing bowl, combine dry ingredients: 60g flour, 2 scoops protein powder, 72g sugar substitute, 5g cocoa powder, 4g baking powder, and 1g salt. Mix well.
  10. 10Combine wet and dry ingredients; mix thoroughly to avoid clumping.
  11. 11Combine wet and dry ingredients; mix thoroughly to avoid clumping.
  12. 12Combine wet and dry ingredients; mix thoroughly to avoid clumping.
  13. 13Refrigerate the mixture for 15 minutes.
  14. 14Refrigerate the mixture for 15 minutes.
  15. 15Refrigerate the mixture for 15 minutes.
  16. 16Line a 9x13 inch baking dish with parchment paper. Pour batter into the dish.
  17. 17Line a 9x13 inch baking dish with parchment paper. Pour batter into the dish.
  18. 18Line a 9x13 inch baking dish with parchment paper. Pour batter into the dish.
  19. 19Bake at 350 degrees for 11-13 minutes; take it out slightly underdone.
  20. 20Bake at 350 degrees for 11-13 minutes; take it out slightly underdone.
  21. 21Bake at 350 degrees for 11-13 minutes; take it out slightly underdone.
  22. 22Immediately roll the cake up in the parchment paper while it's still warm.
  23. 23Immediately roll the cake up in the parchment paper while it's still warm.
  24. 24Immediately roll the cake up in the parchment paper while it's still warm.
  25. 25In a mixing bowl, prepare the filling by combining 113g Greek yogurt, 42g confectioners sugar substitute, and 28g cream cheese.
  26. 26In a mixing bowl, prepare the filling by combining 113g Greek yogurt, 42g confectioners sugar substitute, and 28g cream cheese.
  27. 27In a mixing bowl, prepare the filling by combining 113g Greek yogurt, 42g confectioners sugar substitute, and 28g cream cheese.
  28. 28Unroll the cake, spread the filling evenly, and roll it back up.
  29. 29Unroll the cake, spread the filling evenly, and roll it back up.
  30. 30Unroll the cake, spread the filling evenly, and roll it back up.
  31. 31Slice into 12 slices; store in the refrigerator for at least 1 hour to allow the filling to set.
  32. 32Slice into 12 slices; store in the refrigerator for at least 1 hour to allow the filling to set.
  33. 33Slice into 12 slices; store in the refrigerator for at least 1 hour to allow the filling to set.

Ingredients

  • 170 g Plain, Vanilla, or Chocolate Nonfat Greek Yogurt
  • 170 g Plain, Vanilla, or Chocolate Nonfat Greek Yogurt
  • 170 g Plain, Vanilla, or Chocolate Nonfat Greek Yogurt
  • 120 mL Warm Water
  • 120 mL Warm Water
  • 120 mL Warm Water
  • 1 Medium Whole Egg
  • 1 Medium Whole Egg
  • 1 Medium Whole Egg
  • 4 mL Red Food Coloring
  • 4 mL Red Food Coloring
  • 4 mL Red Food Coloring
  • 4 mL White Vinegar
  • 4 mL White Vinegar
  • 4 mL White Vinegar
  • 60 g All Purpose Flour
  • 60 g All Purpose Flour
  • 60 g All Purpose Flour
  • 2 scoops Chocolate or Vanilla Protein Powder
  • 2 scoops Chocolate or Vanilla Protein Powder
  • 2 scoops Chocolate or Vanilla Protein Powder
  • 72 g Granular Sugar Substitute
  • 72 g Granular Sugar Substitute
  • 72 g Granular Sugar Substitute
  • 5 g Cocoa Powder
  • 5 g Cocoa Powder
  • 5 g Cocoa Powder
  • 4 g Baking Powder
  • 4 g Baking Powder
  • 4 g Baking Powder
  • 1 g Salt
  • 1 g Salt
  • 1 g Salt
  • 113 g Plain or Vanilla Nonfat Greek Yogurt
  • 113 g Plain or Vanilla Nonfat Greek Yogurt
  • 113 g Plain or Vanilla Nonfat Greek Yogurt
  • 42 g Confectioners Sugar Substitute
  • 42 g Confectioners Sugar Substitute
  • 42 g Confectioners Sugar Substitute
  • 28 g Nonfat Cream Cheese
  • 28 g Nonfat Cream Cheese
  • 28 g Nonfat Cream Cheese
  • 0 Confectioners Sugar
  • 0 Confectioners Sugar
  • 0 Confectioners Sugar

Equipment

mixing bowl9x13" baking dishparchment paper