Chocolate Chip Protein Crescent Rolls

Name: Chocolate Chip Protein Crescent Rolls
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
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

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.

PREP TIME

20 Minutes

COOK TIME

5 Minutes

Per Serving – Makes 1

296 Calories

40g C | 15g P | 8g F

How to Make Chocolate Chip Protein Crescent Rolls

Chocolate Chip Protein Crescent Rolls

4.78 from 9 votes

Prep Time: 20

Cook Time: 5

Total Time: 25

Servings: 6 rolls

Nutrition

Calories: 296kcal | Carbohydrates: 40g | Protein: 15g | Fat: 8g

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

Course: Dessert

Cuisine: American

Keyword: 30 minutes or less, air fryer, Dessert, free, gluten free

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This Post Has 6 Comments

Katherine Thomas February 2, 2022 Reply

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.
Allen April 2, 2022 Reply

Is whey and casein interchangeable in this recipe?
1. Josh Cortis April 4, 2022 Reply
  
  no
  1. George May 24, 2022 Reply
    
    Any specific casein that you use ie hydrolyzed vs micellar?
    1. Josh Cortis June 1, 2022 Reply
      
      micellar casein
Bilal Shaheed January 28, 2023 Reply

not bad. these r easy to overcook idk what happened still tasty though–lil dry