High-Protein Oreo Swiss Roll Cake

Ingredients

• 🥛Vanilla or Plain Nonfat Greek Yogurt170g (3/4 cup)
• 💧Warm WaterUp to 120mL (1/2 cup)
• 🥚Medium Eggs2
• 🌾All Purpose Flour60g (1/2 cup)
• 🌾Oat Flour or Blended Oats8g (1/2 tbsp)
• 💪Vanilla or Chocolate Protein Powder1 scoop
• 🍬Granular Sugar Substitute48g (1/4 cup)
• 🍫Dark or Black Cocoa Powder20g (1/4 cup)
• 🧂Baking Powder4g (1 tsp)
• 🧂Baking Soda2g (1/2 tsp)
• 🧂Salt1g (1/2 tsp)
• 🍦Zero Sugar Cool Whip144g (1 cup)
• 💪Vanilla Protein Powder1/2 scoop
• 🥛Plain or Vanilla Nonfat Greek Yogurt56g (1/4 cup)
• 🍬Confectioners Sugar Substitute24g (2 tbsp)
• 🍪Oreos, Crushed2

Method

1. 1Preheat oven to 350°F.
2. 2In a bowl, mix wet ingredients (Greek yogurt and eggs) except water.
3. 3In another bowl, mix all dry ingredients (flour, oat flour, protein powder, sugar substitute, cocoa powder, baking powder, baking soda, and salt).
4. 4Combine wet and dry ingredients, then slowly add water until the batter is smooth and thick.
5. 5Refrigerate batter for 15 minutes.
6. 6Line a 9x13" baking dish with parchment paper and pour in batter.
7. 7Bake at 350°F for 11-13 minutes until slightly underdone.
8. 8Immediately roll the warm cake in parchment paper.
9. 9Unroll the cake and spread the Cool Whip filling evenly, then roll back up.
10. 10Mix frosting ingredients (protein powder, Greek yogurt, and sugar substitute) and spread on top of the rolled cake.
11. 11Top with crushed Oreos and slice into 12 pieces.
12. 12Refrigerate for 1+ hours before serving for thicker filling and frosting.