Low-calorie cottage cheese roll

Egg, Whey protein isolate, Erythritol, Soluble corn fibers, Baking powder without starch, Vanilla, Cooking salt, Cottage cheese 9% fat, Cream 20% fat content, Erythritol, Vanilla

Combine the dry ingredients: 5 min. Mix: 10 min. Whisk with a mixer: 10 min. Bake in the oven: 20 min. Cool down: 15 min. Blend with a blender: 5 min. Cooking: 10 min. Chill in the refrigerator: 8 h.

Preheat the oven to 165-170 °C in the top-bottom mode without convection. Mix whey protein isolate (25 g), soluble corn fiber (10 g), and starch-free baking powder (4 g).

Mix the egg yolk (60 g) with the dry protein mixture. If the mixture is too thick and not runny, add water (10 g).

Separately mix erythritol (25 g), salt (1 g), vanilla (1 g), and allulose (5 g) if you are using it for a softer texture.

Allulose can be omitted. If using a stevia-based sweetener, part of the erythritol helps to smooth out the characteristic aftertaste.

Whip the egg white (90 g) to stiff peaks, gradually adding the sweet mixture. Gently combine the egg white mixture with the egg yolk base.

Transfer the batter to a silicone-coated parchment and spread it evenly to about 30×25 cm. Bake for 15-20 minutes until lightly golden.

Let the sponge cool slightly and while still warm, roll it up loosely with the parchment. Leave at room temperature for 10-15 minutes. Then carefully remove the parchment: the sponge may stick a little, which is normal.

For the cream, blend the 9% cottage cheese (250 g), 20% cream (150 g), erythritol (25 g), and vanilla (1 g) until smooth and homogeneous.

Unroll the sponge, spread the cottage cheese cream evenly, and roll it up again. Wrap the roll in a bag or parchment, tightly cover with plastic wrap, and refrigerate for 6-8 hours to soak.

Before the cream, you can apply a very thin layer of sugar-free keto jam and let the sponge sit for 20 minutes at room temperature. This will add a berry flavor but will slightly change the final carbohydrates.

Store the finished roll in a closed container in the refrigerator at +2…+6 °C for up to 48 hours. For longer storage, wrap the roll in film and freeze it in a closed container.