Chocolate Protein Swiss Roll

Cake:

4 large eggs
1/3 cup maple syrup
1/4 cup coconut flour
1/3 cup Milkman chocolate powdered milk
1/2 tsp vanilla extract
Pinch of salt

Cocoa powder for dusting

Filling:

1 1/2 cups cold heavy whipping cream
1/3 cup unflavored or vanilla protein powder

Topping:

Monk fruit powdered sugar, for dusting

Instructions

Preheat Oven & Prepare Pan:
Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper and lightly grease.
Make the Cake Batter:
In a mixing bowl, whisk together eggs and maple syrup. Add vanilla and a pinch of salt. Fold in coconut flour and Milkman chocolate powdered milk until smooth.
Bake:
Pour batter into the prepared pan and spread evenly. Bake for 12–15 minutes, or until a toothpick inserted comes out clean. Let cool slightly.
Prepare the Filling:
Fold in protein powder with the Cool Whip
until smooth and creamy.
Roll the Cake:
Carefully flip the cake onto a clean kitchen towel or parchment paper dusted with cocoa powder. Gently roll it in the dusted towel and let it rest for 15 minutes. (If it cracks a little, that's okay- you can glue it back with icing) Unroll the Swiss roll and spread the whipped protein cream evenly over the cake, leaving a small border around the edges.
Chill & Serve:
Wrap the roll in parchment or plastic wrap and refrigerate for at least 30 minutes to set. Dust with monk fruit powdered sugar before slicing and serving.

- Recipe by Alexandra McCray