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🍰 High-Protein Cinnamon Roll Sheet Cake

304 kcal · 45 min

Ingredients

• 2 egg(s)
• 100 g low-fat quark
• 380 ml milk (low-fat)
• 300 g wheat flour
• 120 g protein powder (whey protein; alternatively neutral protein powder)
• 100 g erythritol (sugar substitute)
• 1 pinch(es) salt
• 1 packet baking powder
• some flavor powder (vanilla)
• 100 g light butter
• 80 g erythritol (sugar substitute)
• 2 tbsp wheat flour
• 2 tbsp cinnamon powder
• 200 g light cream cheese (Exquisa Fitline Natur 0.2%)
• 3 tbsp milk (low-fat)
• 40 g erythritol (powdered sugar substitute) (or erythritol)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan setting.
2. 2. Whisk the eggs, skimmed quark, and milk until smooth. Gently fold in the dry ingredients and spread the dough evenly onto a baking sheet.
3. 3. Melt the light butter and mix it with the remaining cinnamon filling ingredients. Spread the mixture over the dough and use a fork to drag lines through it in circular motions to create the cinnamon swirl pattern.
4. 4. Bake the cake for about 30 minutes, or until a wooden skewer inserted into the center comes out clean.
5. 5. If you have regular erythrit instead of powdered erythrit, grind it into fine powder using a blender first. Mix all frosting ingredients together and drizzle or spread it over the cooled cake.
6. 6. Nutritional values (per piece, yields 8 portions): 291 kcal | 23g Protein | 33g Carbohydrates | 7g Fat

Nutrition per serving

• kcal: 304
• Protein: 21 g · Fett/Fat: 9 g · Carbs: 31 g