3-Ingredient Strawberry Protein Cake Roll (51g Protein, Low Carb)

3-Ingredient Strawberry Protein Cake Roll

There are 51 grams of protein in this entire strawberry angel food cake roll. If you love dessert and you are trying to hit your protein goals, let me make it easier for you.

Three ingredients. Egg whites for the cake. Strawberry Digestive Support Protein and Greek yogurt for the filling. That is it. No flour. No grains. No added sugar. Just a light, pillowy sponge wrapped around a creamy strawberry filling.

How 3 Ingredients Make a Cake Roll

•       Egg whites are the entire cake. When whipped to stiff peaks and baked, they form a soft, airy sponge with the texture of angel food cake. No flour needed. This is what keeps the whole recipe at just 6g of carbs and 2g of fat.

•       Strawberry Digestive Support Protein thickens the yogurt into a spreadable filling and provides the strawberry flavor (from real strawberry juice powder, not artificial flavoring) plus a large share of the protein. It also contains Bacillus coagulans probiotics.

•       Greek yogurt or skyr gives the filling its creamy, tangy body and adds more protein. Use a thick variety so the filling holds its shape when you roll the cake.

The Two Steps That Matter Most

This recipe is simple but there are two moments where technique makes the difference between a beautiful roll and a cracked mess:

•       Whip the egg whites to stiff peaks. Not soft peaks. Stiff. When you lift the beater, the peak should hold its shape without flopping over. This is what gives the cake enough structure to bake into a sponge that rolls without falling apart.

•       Let the cake cool completely before filling. A warm cake will melt the yogurt filling and the whole thing will slide apart when you roll it. Be patient here. Cool it fully.

Tips for the Best Protein Cake Roll

•       Keep the cake about 1 inch high. Spread the whipped whites into an even rectangle at a consistent height. Uneven thickness makes the roll harder to form and bake evenly.

•       Watch the oven closely. Egg white cakes brown fast. Pull it when the outside is light brown, not deeply golden.

•       Use thick Greek yogurt or skyr. Thin or runny yogurt will make a loose filling that squeezes out when you roll. Skyr works particularly well because it is naturally very thick.

•       Roll from the short end. Starting from one of the short ends gives you a tighter spiral and a more classic cake roll shape.

•       Pitaya powder is purely for looks. A small amount gives you a vibrant pink filling, but the recipe works perfectly without it. Skip it if you do not have it.

Sweetness

This recipe has no added sugar as written. The sweetness comes from the Strawberry DSP and the natural flavor of the yogurt. Bethany does not add any sweetener at all. If you prefer a sweeter dessert, you can add a sweetener of your choice to the egg whites while whipping, or to the filling. Taste the filling before spreading and adjust to your liking.

Hit Your Protein Goals With Dessert

At 51g of protein for the entire roll with only 290 calories, 2g of fat, and 6g of carbs, this is one of the most protein-dense desserts you can make. It works as a dessert, a high-protein breakfast, or a post-workout meal. Slice it into portions or eat the whole thing as one giant roll. No judgment here.

Storage

This cake roll is best enjoyed fresh, the same day it is made. If you need to store it, wrap it in parchment or place in an airtight container and refrigerate for up to 2 days. The egg white sponge is delicate and will soften over time, so fresh is best.

Dietary Information

This cake roll is gluten-free, grain-free, low carb, keto-friendly, and free from added sugar. It contains egg and dairy (Greek yogurt or skyr), so it is not vegan or dairy-free. The Strawberry Digestive Support Protein is free from all nine major allergens and contains Bacillus coagulans probiotics, adding a gut-friendly element to the filling.