Apple & Salted Caramel Protein Roll 🍎🍯 550g | 450 kcal
Macros:
Protein: ~32–35 g
Carbs: ~53–57 g
Fat: ~10–12 g
INGREDIENTS
For the sponge:
3 egg whites (~100 g)
1 egg yolk (~18 g)
20 g spelt flour
Erythritol or sweetener to taste
For the apple filling:
1 medium apple (~150–180 g, peeled)
2 g coconut oil
5 g honey
A little cinnamon
For the cream:
200 g salted caramel protein pudding (150 g for the filling+50 g for the topping), 1g cacao and 4g of water mixed together, optionally cinnamon powder
INSTRUCTIONS
Beat the egg whites with an electric mixer until stiff peaks form.
Add the egg yolk and gently fold it in.
Add the spelt flour and sweetener, then carefully fold everything together by hand to keep the mixture light and airy.
Spread the batter onto a baking tray lined with parchment paper and shape it into a thin rectangle.
Bake in a preheated oven at 180°C / 350°F for about 12–15 minutes, or until lightly golden. Be careful not to overbake it, as the sponge needs to stay soft and flexible enough to roll.
While the sponge is still warm, carefully roll it up together with the parchment paper. Leave it rolled up until completely cool. This will help it hold its shape and prevent it from cracking when you add the filling and roll it again.
Meanwhile, peel and finely dice the apple. Heat 2 g coconut oil in a non-stick pan, add the apple and cook for about 5 minutes. Add 5 g honey and a little cinnamon and cook for another minute or two until soft and lightly caramelized.
Spread 150 g salted caramel protein pudding over the sponge, add the apple filling and carefully roll it up. Finish with the remaining 50 g protein pudding on top. Add cocoa topping and cinnamon if you like it🍎✨