Protein Pecan Roll Skillet
Sweets
Kelton Maloy · ★★★★★
Protein Pecan Roll Skillet
PREP 15 min · COOK 25 min · SERVES 4
4 SERV
EASY
15 min
25 min
Ingredients
0 of 12 gathered
THE DOUGH BASE
1 1/2 cups all-purpose flour
3 scoops (90g) Vanilla Protein Powder
3/4 cup Non-fat Greek Yogurt
1 tbsp Baking Powder
1 tsp Cinnamon
3-5 tbsp Milk of choice (add slowly)
THE FILLING
1/2 cup American Pecans, finely chopped
2 tbsp Coconut Sugar or Brown Sugar
1 tbsp Cinnamon
1 tbsp Melted Butter or Coconut Oil [reduce to about 3/4 of this amount; make up the difference with unsweetened applesauce or plain Greek yogurt]
THE TOPPING
1/4 cup Pure Maple Syrup
Additional Pecans (to taste)
Method
1
Mix dry ingredients, fold in Greek yogurt, and add milk slowly until you can knead it into a smooth ball.
2
On a floured surface, roll the dough into one long, narrow rectangle (about 4 inches wide and as long as your counter allows).
3
Spread your cinnamon filling across the entire strip.
4
Roll the strip up tightly along the long edge so you have one long “dough snake.”
5
Starting in the center of your greased 10” skillet, coil the dough around itself like a giant lollipop until it reaches the edges of the pan.
6
Take your chopped American Pecans and tuck them generously into all the crevices and gaps between the dough coils. Press them in slightly.
7
Bake at 350°F for 22-25 minutes until golden brown.
8
While baking, simmer maple syrup over low heat until bubbly. Toss in the whole pecans to coat.
9
Pour the warm maple-pecan glaze over the skillet immediately after removing it from the oven. Serve warm.
Macros
420
Calories
20g
Protein
14g
Fat
52g
Carbs
Per serving · approximate values
Storage
Make sure to add the milk slowly — you want a dough that is easy to knead and roll, not sticky. Pecan lovers can press extra pecans into the dough before coiling!