Chocolate Chip Protein Crescent Rolls
Servings: 6 rolls
Calories: 296kcal
Chocolate Chip Protein Crescent Rolls, a more macro friendly version of the crescent rolls from the tube, these ones are made with a flour mixture and casein protein powder to thicken the dough.
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Ingredients
- 12 g vanilla casein protein powder
- 20 g oat flour
- 17.5 g cornstarch
- 1 g baking powder
- 40 g milk
- 15 g egg whites
- 3 g melted butter
- 12 g chocolate chips
Instructions
- NOTE: The hydration of this dough is very important. Precise measurements are required. Because of this, I can only recommend making this with metric weights. Get a digital scale.
- Mix together the casein, oat flour, cornstarch, baking powder in a bowl until well incorporated.
- Add in the egg whites and milk. Mix to form a dough
- Place the dough in the fridge/freezer for 10 minutes until it has solidified to a place where it is workable.
- Place down two pieces of parchment and spray lightly with oil. Roll the dough into a rectangle about 1/8”-1/4” thick.
- Clean the edges of the rectangle and make sharp cuts down the sides. Cut the dough into right triangles to form the shapes. Reroll out the scraps and repeat.
- Spread melted butter over the top and add the chocolate chips.
- Roll the fat end of the triangle over the small end to form the roll.
- Place onto a sheet pan/cast iron and bake at 350F for 4-8 minutes. I used the air fryer so it doesn’t take as long. The oven will probably take closer to the 8 minute mark. Just watch it and pull them out when browned.
- Cream cheese frosting on top is a nice touch as well.
Video
Nutrition
Calories: 296kcal | Carbohydrates: 40g | Protein: 15g | Fat: 8g
This Post Has 6 Comments
Okay so, I couldn’t get the right consistency for the dough. I weighed everything and didn’t work for me. Thats okay, because just poured the mixer into a pan and it made the BEST protein pancake. I liked it so much I made another for a snack and will be eating them for dinner.
Is whey and casein interchangeable in this recipe?
no
Any specific casein that you use ie hydrolyzed vs micellar?
micellar casein
not bad. these r easy to overcook idk what happened still tasty though–lil dry