High-Protein Almond Croissant Roll

Steps

1. 1

   Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Line a sheet pan with parchment paper.

2. 2

   Place the 350 g liquid egg whites in the bowl of a stand mixer fitted with a whisk, or use a hand mixer. Whip for about 1 minute, until soft peaks form.

   Start 1-minute timer
3. 3

   Add the vanilla extract, ground cinnamon, and 4 teaspoons monk fruit sweetener to the whipped egg whites. Mix for about 1 additional minute, until stiff peaks form.

4. 4

   If using protein powder, gently fold it into the egg-white mixture until combined, then mix for about 30 seconds more. The egg whites may deflate slightly, especially when using whey protein; this is expected.

   Start 30-second timer
5. 5

   Immediately transfer the egg-white mixture to the prepared sheet pan and spread it into an even layer.

6. 6

   Bake for 12–15 minutes, until the surface is light golden.

   Start 15-minute timer
7. 7

   While the egg-white layer bakes, combine the almond flour, 50 g egg whites, monk fruit sweetener, and almond extract in a bowl. Mix until a spreadable almond filling forms.

8. 8

   Remove the baked egg-white layer from the oven and let it cool just enough to handle safely.

9. 9

   Starting with the parchment paper still attached, roll the warm egg-white layer into a log. Let it cool completely in this rolled shape so it retains its form.

10. 10

    Carefully unroll the cooled layer and peel away the parchment paper.

11. 11

    Spread the almond filling evenly over the flat, cooled egg-white layer.

12. 12

    Roll the filled layer back up into a log.

13. 13

    Dust the roll with confectioners sugar and sprinkle with the sliced almonds.

14. 14

    Cut into two portions and serve.