Welcome to your Ultimate Guide to Baking With Protein Powder- “cakes” edition! If you want to see my visual guide for protein powder substitutions in protein cookies, check out my post here.
In this post, we’re going to take a simple chocolate cupcake recipe and swap the flour out for 9 different types of protein powder to see how each affects the final product.
To be clear: no single protein powder is best for baking. With the proper substitutions, any protein powder can work out great, but you’ll quickly see that they are all certainly not the same.
And remember, we are testing a regular cupcake recipe here and swapping out the flour for a protein powder to see the differences more cut-and-dry. When it comes to high-protein recipes with larger quantities of protein powder required, the results may be even more drastic.
Why Bake With Protein Powder?
If you’re new to my blog, I create a lot of high-protein recipes using protein powder.
I won’t dive too deeply into why protein is important, but this graphic I put together summarizes it briefly for you:
Personally, I find it very important to eat a high-protein diet, so I love baking high-protein desserts to help me reach those goals.
There’s absolutely nothing wrong with enjoying treats that aren’t high-protein, but I love making treats that not only taste delicious but also help me reach my goals.
When you bake with protein powder, the final product is generally lower in carbs than the original recipe. This is because protein powder will take the place of flour (at least some of it) in your recipes, so it naturally makes the carbs lower.
Carbs are NOT a bad thing, but you generally won’t find a recipe that is very high in both carbs and protein. Yes, the two can co-exist, but for our purposes, protein powder will typically replace some of the flour required.
The Science of Baking
This guide is going to specifically break down how different protein powder affects cakes.
I also put together a guide specifically for cookies, which you can find here.
Cookies and cakes are very different, so it makes sense to look at them separately.
First and foremost, cookies begin with dough, and cakes start with a batter, making them quite different.
Cakes are light & fluffy, as the base of them is made up of mostly flour and baking powder to give them a nice rise.
Cookies are higher in fat (generally a combination of butter & sugar) with only a little bit of flour, resulting in a soft cookie that spreads instead of rises.
Baking really is a science, and you can tweak the ingredients or processes in a recipe to create different end-products. I mean, just think about how many different cookie recipes there are, and how different the cookies end up turning out.
When you add protein powder to the mix, that science becomes even more complex, which is why I want to help you make sense of it all.
General Tips & Substitutions
When it comes to cakes, they are typically high in carbs and low in fat. This is because the main ingredient is flour. And while they will contain some kind of oil or butter to help keep them moist, it is not going to be a huge amount.
By adding protein powder to the mix, we’re going to create a very dry result. When it comes to baked goods, more protein almost always leads to a dry result. Think about any high-protein cookie or cake you may have purchased- odds are that it was much more dry than desserts you know and love.
When we add protein powder to cake recipes, there are a few things to keep in mind:
- Add Fat. Protein will dry out your cake, but fat will keep is moist. Instead of trying to keep your cakes completely fat-free, make sure you add some butter or oil to the recipe. Without fat, you’re going to have a very dry cake.
- Use a leaving agent. If you’re opting for protein powder to replace some of your flour, you don’t want your recipes to fall flat. Since you are removing a lot (or all) of the gluten, make sure you utilize baking powder in your cake.
- Lessen the bake time. Protein powder bakes up faster than flour, so your cakes will become overcooked when you make the substitution. When protein powder is involved, check on your cakes before the recommended bake-time is up. I’d much rather pull them too early rather than wait until they are overcooked and dried out.
There are lots of tips & tricks I can give you, but the best thing to do if you aspire to bake with protein powder is practice. Check out my high-protein recipes here. I do my best to provide tons of notes and tips to make things as easy as possible for you.
Types of Protein Powder
There are tons of options for protein powder out there. The most common type of protein powder is whey protein, but there are plenty of others to choose from: casein, egg, plant-based, and more.
We aren’t going to cover EVERY protein powder in this guide (because I had to draw the line somewhere) but I did my best to cover the main types.
Let’s quickly look at what makes each protein different.
Whey Protein Powder
Whey protein is by far the most popular option out there. It’s advertised as the best protein powder to consume post-workout because it is fast digesting. And, between us, it’s actually the cheapest to manufacture, which is why it burst onto the fitness scene so prominently.
Whey protein is drived from milk- it’s what you get when cheese or yogurt is made. When you see that gross-looking liquid on top of your yogurt, that’s actually whey protein, so be sure to mix that in!
There are actually two main types of whey protein: whey concentrate, and whey isolate.
Whey Protein Concentrate: This is the type of whey protein you’re most likely to find. A concentrate means that 80% of the product is protein, so it will likely have a small amount of carbs or fat. Don’t worry, it’s still typically only 1-2g of fat per serving, and maybe 3g carbs total.
Whey Protein Isolate: Isolate is a “stronger” protein powder that must contain at least 90% protein. It will be virtually carb & fat free, but may contain small amounts of each (typically less than one gram per serving). People automatically assume that this is a better type of whey protein, but the differences are very minimal.
Casein is the other protein found in milk. When you drink a glass of milk, you’re getting plenty of casein.
Casein protein is slower digesting, which is why you’ll see many people drinking it at night in an effort to remain full throughout the night.
Casein is much thicker than whey protein. If you put whey protein in a bowl with a little bit of water and mix it up, you’re going to be left with a very gritty goop. If you were to do the same with casein, you end up with a pudding-like consistency. Overall, casein is much thicker and absorbant than whey protein.
If your body dislikes dairy, egg protein can be a great choice. Since egg whites are packed with protein, you can dehyrdate them into a powder to make a quality egg protein powder.
If sodium is a concern, it’s worth noting that egg protein tends to be relatively high in sodium. Since one egg white contains 55mg of sodium, it can add up in a concentrated powder.
For reference, the brand that I used for this experiment (“It’s Just” brand) contains over 400mg per scoop serving, whereas the whey protein contains only 100mg.
Plant-based protein powder can come from a wide variety of sources: peas, hemp, almonds, brown rice, and many more.
Most vegan protein powder you find on shelves will be some type of blend of various sources. If not, then pea protein powder is going to be the most common plant-based protein you’ll see.
Generally speaking, plant-based protein has a very strong “earthy” flavor. No matter which brand you try, and whichever flavor you choose, you will absolutely taste a difference between the plant-based protein and a dairy-based protein.
Of all the plant-based protein out there, soy protein will have the most subtle flavor. Soy protein used to be a very popular ingredient, but I’ve been seeing it less and less frequently in recent years, so I did not include soy protein powder in this guide.
How Different Protein Powder Affects Cakes
For this experiment, I started with a very basic small-batch cupcake recipe.
It took a few tries to get the texture just right, but I ended up with a baked good that was light, fluffy, and still fudgy. Think of it almost like a cakey brownie.
I chose to go with a chocolate cupcake because cocoa powder is a very dry & absorbent ingredient, so when you combine that with protein powder, I knew it would create obvious results.
I swapped out the flour for protein powder in each experiment, and I actually just used vanilla protein powder for each. Life hack for you: chocolate protein powder is basically just vanilla protein with cocoa powder added, so I just stick with vanilla for most of my recipes!
Of course, you can grab some unflavored protein powder and add your own flavoring as well.
Basic Ingredients: Butter, Sugar, Vanilla Extract, Egg White, Baking Powder, Cocoa Powder, Salt.
Process: Mix all the liquid ingredients together, then stir in the dry ingredients until a thick but pourable batter is created. Pour into cupcake molds and bake.
Bake Time: 350 degrees F for 18 minutes (note that this is the bake time for a full batch of cupcakes. If you were to just make 1-2 cupcakes, they’d bake up faster).
Cooling Time: 10 minutes
Whey concentrate is a dairy protein that is at least 80% protein, meaning that it has a very small amount of both fat and carbs per serving, vs whey isolate that is more of a “pure” protein.
Baking With Whey Concentrate
Brand Used: Bob’s Red Mill
Result: Extremely dry cupcake that ended up becoming very stiff and difficult to bite. The protein powder flavor became overpowering to the point where you could not taste much of the cocoa powder or sugar.
Tips: This cupcake was WAY too dry. If using whey protein for cakes, do not use any additional protein (in the case of this recipe, that would mean removing egg white) and cut the total bake time. As you can see, it baked up so dry that some of the interior exploded out of the side, so I would pull these from the oven with much less bake time.
Whey isolate is known as a “better” form of whey protein because it contains almost all protein, with very little fat or carbs. For baking purposes, it is quite similar to whey concentrate.
Baking With Whey Isolate
Brand Used: Dymatize
Result: This cupcake came out extremely dry and was very similar to the cupcake made with whey concentrate. From the top, this looks like a decent cupcake, but once you cut or bite into it, it’s clear that it is way too dry and inedible.
Tips: Just like the cupcake made with whey concentrate, this substitution requires lowering the total bake time way down to prevent it from completely drying out.
Whey Isolate + Concentrate Blend
Many whey protein products on the market are a blend of whey concentrate & isolate, so I mixed the two to test the result.
Baking With a Whey Isolate & Concentrate Blend
Brand Used: Dymatize + Bob’s Red Mill
Result: It’s no surprise that the blend of whey concentrate and whey isolate resulted in a very dry cupcake considering the previous tests produced the same result.
Tips: No matter which type of whey protein you use for cakes, be sure to eliminate any other protein sources (in this case, egg white) and lessen the time in the oven to prevent it from drying out.
Whey Protein Formulated for High-Temperatures
In my pantry, I also had Bowmar Nutrition protein powder, which is a blend of whey concentrate and whey isolate.
Surely it seems like something is wrong there.
Upon a little bit of research, I found out that Bowmar Nutrition is specifically formulated for high temperatures. Their “Protein Hot Chocolate” was made to mix with hot water, which is something most other whey protein powders do not do particularly well.
Because of this, when I used it in the cupcakes, it worked surprisingly well for whey protein.
I did not want to use this as the official test for a whey protein blend, but I wanted to be sure to note this difference. Most protein powder out there is not going to be formulated specifically for baking, but if it is, then you may find it working significantly better in your recipes.
Casein, the other main protein found in dairy, produces a drastically different result than whey protein.
Baking With Casein
Brand Used: Legion
Tips: Casein is extremely absorbent, and when you mix this batter up, you’ll notice that it becomes extremely thick (more like a dough than a batter). It was clear that this one would not turn out. When baking with casein, if the goal is to have a batter, be sure to add extra liquid to compensate.
Casein + Whey Isolate Blend
Blends of both whey & casein are very popular, but there are two main variations I’ve found: one that utilizes just whey isolate, and one that utilizes both whey isolate AND concentrate. This one is the former.
Baking With a Whey Isolate + Casein Blend
Brand Used: Quest Nutrition
Result: The structure of this cupcake was great overall (minus the small cavity in the center) but ended up being too dry.
Tips: The addition of casein helps this cupcake retain moisture, but it still ends up too dry from the whey isolate. To compensate, you’ll want to bake these cupcakes for a few minutes less than the recipe calls for.
Casein + Whey Isolate + Whey Concentrate Blend
Baking With a Whey Isolate, Concentrate, & Casein Blend
Brand Used: PEScience
Result: A cupcake with a structure that most closely resembles the original cupcake, but more on the dense side than light & fluffy. The taste was very similar to dense protein brownies rather than a chocolate cupcake.
Tips: Even though this result was solid overall, it was still a bit dry. As with all other protein powders, I recommend baking for a few minutes less than you normally would.
Collagen powder is very unique. As you’ll see here, it’s best used as an addition to your recipes rather than a replacement.
Baking With Collagen
Result: Just like our cookie test, the collagen powder ended up providing absolutely no structure. The cupcake was impossible to pick up or cut, and it remained extremely sticky.
Tips: Don’t use collagen as a replacement for flour in any recipe. You can use it to add some collagen protein to your recipes, but on its own, it will not provide any kind of structure.
If you have a dairy allergy, you can either turn towards a plant-based protein or egg protein.
Baking With Egg Protein
Brand Used: It’s Just
Result: This cupcake turned out shockingly dense. The interior of the cupcake began to ooze out because it expanded too much, and the final product was very difficult to cut (not to mention, impossible to bite).
Tips: When you add eggs to recipes, it’s generally to give it some rise. But when you use whole eggs, you also get egg yolks, which help to retain moisture. When you use a concentrated form of egg whites, you get all of the rise with none of the moisture. If you need to use egg protein in cakes, you’ll need to significantly bump up the fat content.
There are many different types of vegan protein powders out there, but for this test, I went with one that is mainly pea protein powder. In most cases, other plant-based protein powders will react very similarly.
Baking With Plant-Based Protein
Brand Used: FLEX
Result: Since plant-based protein is very absorbent (even more so than casein protein) the batter turned into a chocolate dough instead. Because of this, it was clear that the result would not be cakey. These cupcakes were very crumbly and did not resemble cupcakes, and the plant-based protein created a very strong, earthy flavor.
Tips: When using vegan protein, you’ll need to use significantly more liquid in your batter. Adding milk to thin out this batter definitely would have helped, but you’ll also need to bump up the amount of sweetener used in order to improve the flavor.
You’ve made it. You’re now an expert when it comes to baking with protein powder.
Like I’ve mentioned, baking is truly a science. To make a perfect recipe, you need precise ingredient measurements and precise directions.
Throwing protein powder into the equation certainly complicates things, but it doesn’t need to be too complicated!
In most cases, you can take a “normal” recipe and swap out some of the flour for protein powder, but it will obviously depend on the type of protein you use and the total amount required. As a 1:1 replacement, it likely won’t work out well, but you can typically swap out about 1/4 of the flour in a recipe for protein powder and still end up with a great result.
This is assuming you are working with regular flour, however. If a recipe uses almond flour, coconut flour, or any nut flour, then the results are going to be altered even more. Don’t worry, I’ve got more guides on the way to help!
Here are some of my final observations for these cupcakes:
Whey Protein (any type): Bakes very dry, so will lead to dry cakes very easily. To compensate, be sure to use more liquid ingredients, and preferably some with a little bit of fat (like butter). I also recommend less time in the oven.
Casein: Casein is significantly more absorbent than whey protein, so your recipes will require much more liquid. Casein will also lack structure, so it’s recommended you don’t swap it out for ALL the flour in a recipe.
Casein Blend: In my experience, the best protein powder to use for cakes. The whey protein helps to provide structure, and the casein retains moisture. However, it still bakes dry, so be sure to bake for less time in the oven to prevent your recipe from drying out.
Plant-Based Protein: Not great for cakes, but will work fairly well in bread or muffins. Since plant-based protein is the most absorbent of all the protein powders, it will be tough to achieve a light & fluffy texture.
General Tips: When baking cakes with protein powder, you will want to lessen the bake time to prevent them from completely drying out. Since cake starts with a batter to achieve a fluffy texture, be sure to assess your batter before baking. If it seems too thick (or ends up doughy) add additional liquid to thin it out into a batter. Typically, some extra milk will do the trick, but it depends on the recipe.
My famous Air Fryer Donut Holes
Protein Powder Recipes For Each Type of Protein Powder
Whey Protein: Protein Donuts from The Clean Eating Couple
Casein Protein: Peppermint Oreo Protein Cupcakes from Macro Chef
Whey/Casein Blend: Chocolate Donut Holes by Me (or my original donut holes)
Plant-Based: Vegan Peanut Butter Protein Muffins by Fit Mitten Kitchen
Collagen: Chocolate Collagen Muffins from Meghan Livingstone
If you bake with protein powder, I’d love to hear which is your favorite! I know there are other types I didn’t test here, so let me know if yours didn’t make the cut and I’ll see if I can get it added in future experiments.
You are here: Soft Whey Bread (no-knead)
This quick and easy whey bread recipe uses leftover liquid whey instead of water. The protein-packed, soft sandwich loaf requires no kneading and is ready in 2 1/2 hours. Bread maker instructions included.
Since I started making Greek yogurt at home, I’ve been looking for recipes that use leftover whey. Baking whey enhances the texture and flavor of many baked goods, including breads, rolls, pancakes, and cakes.
I started making my favorite sandwich bread recipe with whey simply by replacing the water portion with liquid whey. It not only gives whey bread a protein boost, but it also creates a soft, pillowy texture and fine, even crumb. The dough needs no kneading which allows you to whip up a whey loaf in 2 1/2 hours from start to finish. Quick and easy – whey to go!
Table of Contents
- Related Recipes
- Tips for the perfect whey bread
If you’re enjoying baking bread at home, check out my simple spelt bread, chocolate buns, and Easter brioche recipes as well.
- Whey – I use leftover liquid whey from yogurt making for this recipe.
- Yeast – Active, dry yeast works well. You can also substitute it with fresh yeast.
- Sugar – I use granulated sugar but honey or maple syrup work well too.
- Flour – A combination of all-purpose and whole wheat flour gives the bread a wholesome flavor and increases its nutritional value.
- Salt – Salt is an important flavoring in bread. Do not reduce the amount.
- Sunflower oil – I use extra virgin sunflower oil but you can substitute it with other vegetable oils.
- Pumpkin seeds (optional) – I add some pumpkin seeds on top of the bread before baking. You can omit those or simply replace them with seeds you prefer.
- Butter – I use butter to grease the loaf pan but vegetable oil is suitable as well.
Tips for the perfect whey bread
- Make sure the whey is lukewarm, not hot or cold, so it can easily be activated with the yeast and sugar. It should be between 100 and 110 F (36.5 to 40.5 C).
- The dough will be quite wet. Don’t add any additional flour or the bread will end up dry.
- Grease the bread pan thoroughly with oil or butter to prevent the loaf from sticking to the pan.
- If the bread is getting too dark during baking, cover the loaf with baking paper.
- Although it will be hard to resist, don’t slice the bread while it’s still hot.
This soft sandwich bread is perfect for lunch boxes. Simply enjoy generous slices fresh or toasted with your favorite sweet or savory topping.
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Yes, you can. To make this whey bread in a bread maker, simply activate the yeast with lukewarm whey and sugar for about 5 minutes first. Add all ingredients including the activated yeast to the bowl and place it in the bread maker. Choose a quick program that does not include too much kneading. Program 5 and loaf size XL on my Panasonic Automatic Bread Maker SD-2501 works well for a rapid 3-hour loaf.
How do I store whey bread?
You can store it in a bread bin for 2-3 days at room temperature. Alternatively, you can slice and freeze it for up to 3 months which allows you to defrost individual slices in a toaster.
What does whey do in bread?
Acid whey which is also known as sour whey is a byproduct of acid types of dairy products including cottage cheese and strained yogurt. Adding acid whey to your bread will increase the protein levels of your loaf, and create a finer crumb and golden crust.
This quick and easy whey bread recipe creates a protein-packed, soft sandwich loaf that requires no kneading and is ready in 2 1/2 hours.
- Heat up the liquid whey on the stove or in the microwave until it’s lukewarm. 2 cups whey
- Add the yeast and sugar and stir thoroughly until the yeast is starting to dissolve. Set aside for 10 minutes.1 1/2 tsp yeast, 1 tbsp sugar
Prepare bread dough
- In a large bowl, combine whole wheat and all-purpose flour, and salt.3 cups whole wheat flour, 2 cups all-purpose flour, 1 1/2 tsp sea salt
- Add the activated yeast, olive oil, and stir until all ingredients are fully combined and a wet dough is formed.3 tbsp sunflower oil
- Preheat the oven to 180C/375F.
- Grease a bread loaf tin with butter and transfer the dough into the tin. Let it rise for another 30 minutes. 1 tbsp butter
- Add the pumpkin seeds on top of the loaf and bake it in the oven for 40 minutes.1/4 cup pumpkin seeds
Make sure the whey is lukewarm, not hot or cold, so it can easily be activated with the yeast and sugar. It should be between 100 and 110 F (36.5 to 40.5 C).
The dough will be quite wet. Don’t add any additional flour or the bread will end up dry.
Grease the bread pan thoroughly with oil or butter to prevent the loaf from sticking to the pan.
If the bread is getting too dark during baking, cover the loaf with baking paper.
Although it will be hard to resist, don’t slice the bread while it’s still hot.
Bread, bread maker recipe, budget-friendly, easy, quick
Can you bake with protein powder? How to bake with protein powder? Which protein powder is best for baking? Does baking destroy protein powder?
If these are your questions, then you are in the right place. This guide will teach you all you need to know on baking with protein powder instead of flour.
After introducing the different types of protein powders in the market, we will see the best practices, tips and tricks for baking with protein powder.
Can you bake with protein powder?
Baking with protein powder is definitely possible and is easier than you think. You will love to hear that you can swap out part of the flour with protein powder and put together a delicious yet healthier and macro-friendly dessert.
But before you head straight to the kitchen and start baking, there are a couple of “dos and don’ts“ you should get familiar with. Make sure you read through this guide on how to bake with protein powder and you will never get a dry, tasteless cake anymore!
Healthier baking with protein powder
Replacing part of the flour with protein powder is an excellent way to make a healthier dessert. From increasing and repairing muscle mass to appetite control, research shows that eating more protein has plenty of health benefits.
Baking with protein powder instead of flour makes it possible for you to enjoy sweets without compromising your diet. You can put together a protein mug cake, protein cookies or protein pancakes that have both great taste and macros! And this will make it easier for you to satisfy your cravings while still sticking to your diet.
It’s like the best of both worlds: you get to eat your favorite treats and you reach your goals at the same time!
Different types of protein powder
Protein powders are not all the same.
There are different types of protein powders out there, and each one has different compositions. As a result, they behave differently when baking.
Here is an overview of the most common types of protein powder.
- Whey protein powder
- Casein protein powder
- Vegan protein powder
Baking with whey protein powder
Whey protein is probably the most known protein powder in the market. And for a good reason!
Whey is a very high-quality protein powder which contains all nine essential amino acids (especially leucine) for the functioning of the organism. On the top of that, whey protein has also one of the highest biological values. This makes this product the perfect food to consume after a strenuous workout.
Depending on the protein content and level of filtration, there are different types of whey: whey protein, whey concentrate, whey isolate and whey hydrolysate.
When it comes to baking, whey protein powder mixes very well with other ingredients and makes a good dough. However, you should never replace more than 1/4 of the flour with whey protein otherwise it will make the baked goods dry and rubbery.
Another thing to keep in mind: whey protein powder dissolves very easily when combined with wet ingredients. For this reason, when it comes to replacing flour with whey the substitution ratio is not 1:1. You will need either more flour or less milk to get a good dough.
Whey protein powder is great for baking bars, brownies, cookies, pancakes or energy balls. It is not the best option for baking fluffy desserts, instead. For fluffy cakes and pastries, casein protein powder comes into play.
Baking with casein protein powder
As for whey, casein protein powder is also a byproduct of milk. Its protein content averages 80% and comes with all essential amino acids. In terms of properties, the main difference between casein and whey is that casein exhibits slower absorption rates.
When it comes to baking with protein powder instead of flour, casein is one of the best options. Differently from whey, when combined with other ingredients casein makes a creamy mixture and does not dry out when heated. This makes casein the perfect protein powder for baking any kind of dessert.
You may also find casein/whey protein mixes. Similar to casein, these multicomponent protein powders are also great for baking almost anything.
Baking with vegan protein powder
From soy isolate to pea protein, vegan protein powders come in different forms. Each type of vegan protein powder has different nutritional properties and amino acid profiles.
When it comes to baking with protein powder instead of flour, plant based products show similar characteristics. They are very absorbent because of the high fiber content, which means that you will need less flour or more milk to get a good dough. Moreover, vegan protein powders are well known for their intense earthy taste.
Therefore, there are two things to keep in mind for baking:
- You will need to adjust the dough or batter with more milk, or reduce the amount of protein or flour.
- If you are using unflavored protein powder, you will need some more sweetener to cover the plant taste.
Here are the guidelines on how to bake with protein powder.
Don’t skip the flour!
- Although you can replace part of the flour with protein powder, you should never replace more than 1/3 of the flour with protein powder. Ideally, you should be aiming to replace just 1/4 of the flour with protein. Anything above will get you a dry texture.
- For a healthier dessert, opt for wholegrain and unrefined flours – such as oat flour, spelt flour or Teff flour.
Add some moisture!
- To prevent the baked goods from drying out, you should always add some moisture to your recipes. As a rule of thumb, you need around 1/4 to 1/2 cup of wet ingredients for 1 cup of dry ingredients.
- The best ingredients here are mashed banana, applesauce, pumpkin purée, mashed potato or Greek yogurt.
Adjust with milk!
- As we have seen before, different types of protein powder have different compositions. Therefore, your recipe may require more or less milk to get to get fixed.
- Whey protein mixes well and dissolves easily – you may need less milk.
- Vegan protein powders are very absorbent – you may need more milk.
Add some healthy fats!
- Fats make baked goods fluffier and much softer because they prevent the flour from absorbing too much water. This holds true especially for baking with protein powder, which tends to dry when heated.
- For a healthier recipe, make sure to use healthy unsaturated fats. Great picks are peanut butter, almond butter, cashew butter or avocado oil.
- Baking with protein powder instead of flour requires lower temperatures or shorter baking time. When exposed to high temperatures, protein powder – especially whey – gets dry and rubbery.
- Side note for baking with whey protein – cakes and baked goods with whey protein get brown quite easily. Overcome this by decreasing the baking time and temperature.
Adjust the sweetness!
- Most protein powders are already flavored and sweetened. For this reason, your recipe may need less sweetener. Taste and adjust according to your preferences.
- For most recipes, stick to simple protein powder flavors – such as vanilla, chocolate or peanut. More elaborate options may spoil the taste of your baked goods.
- Bonus tip – for healthier recipes, use protein powders that do not contain any added sugar.
Low carb baking with protein powder
If there is one thing you should have learnt is that you can’t substitute all the flour for protein powder. But this doesn’t mean that you can’t put together a low carb dessert!
If you want to make a low carb protein recipe, replace carbohydrate-rich flours with almond flour, peanut flour or coconut flour. But be cautious with coconut flour. You always need to use it in combination with other flours (such as almond flour) because it absorbs plenty of liquid.
Does baking destroy protein?
Exposing protein powder to high temperature does not destroy the protein in it.
The only thing that may happen to protein when heated is that it changes its structure. But this is nothing bad. The nutritional value of the protein powder remains intact and your body still absorbs all the protein in the food!
So nothing you should worry about. If the macros count of your recipe says 40 grams of protein before baking, your food will still contain 40 grams of protein after baking!
Recipes with protein powder
I first started baking with protein powder when I was 17 years old.
Here are some of my favorite recipes with protein powder for you to try!
Protein Blueberry Vanilla Mug Cake
This protein blueberry mug cake has a vanilla dough and juicy blueberries. Vegan, gluten-free and so healthy, this blueberry cake in a mug comes together in just 3 minutes!
Mocha Protein Mug Cake
Some days we just need chocolate. Some days we just need coffee. And most days we just need both, that’s why this healthy mocha mug cake is the solution! This mocha mug cake is the quick-fix dessert you’ve always desired. It is healthy, high protein, gluten-free and vegan-friendly.
Protein Banana Crumble with Oats
This protein banana crumble with oats is a healthy way to use up your ripe bananas. Made from oatmeal, this banana crumble is vegan, nourishing and free from added sugars. The perfect healthy treat!
Protein Keto Chocolate Cake for One
This keto blueberry chocolate cake for one is low carb and high protein. With juicy blueberries, this fluffy protein keto cake is the ultimate healthy Dessert for Breakfast. So moist that you will never believe it’s oil free and gluten-free!
Easy Banana Protein Pancake
Have some ripe bananas? Then you should make these banana protein pancakes with oats. With just 4 simple ingredients, this is the easiest protein pancakes recipe ever!
Low Carb Coconut Flour Protein Pancakes
These are the ultimate low carb and high protein coconut flour pancakes. Gluten-free and oil-free, these coconut flour pancakes turn out fluffy every time. Make these easy protein pancakes for a healthy breakfast that keeps you full for hours!
One of the best creations from my Instant Pot has been greek yogurt. It’s extremely smooth, creamy and I can control the tartness myself. However, I always have 6 cups of whey left over after straining the yogurt! I used to throw it out but it felt like such a waste. Recently I found a super easy recipe for homemade whey bread and the results were shocking. It came out beautifully in my dutch oven; I’ll never buy bread from the store again!
The dough took a mere 5 mins to combine. I let it rest in the fridge overnight with saran wrap covering the bowl since I started the dough late in the evening. Otherwise you can cover the bowl with a towel or saran wrap and let it rise for 2 hours (or until dough has doubled).
Once the dough is ready, preheat the oven to 450F with the closed dutch oven inside. Meanwhile, turn the dough on a floured surface or parchment paper. The dough will be VERY sticky so make sure the surface and the dough is well floured. Fold the dough in from 4 sides, and then flip the dough around so that the seams are at the bottom and the top of the dough is round.
When the oven has preheated, take out the dutch oven and lightly flour the inside of the pot. Carefully place the dough into the pot with seam side down. Make a few cuts on top of the dough and close the lid. Bake for 25-30 mins, and then 5 mins uncovered until the loaf has browned fully.
I would love to try adding some cheddar cheese, rosemary, or cranberries next time I make a loaf. Let me know if you gave this recipe a shot and how it turned out!
No-Knead Whey Bread in Dutch Oven
Just 5 minutes to make the dough and 25 mins to bake! An easy way to make use of leftover whey from Instant Pot yogurt.
Recipe adapted from https://delishably.com/.
- active dry yeast
- (or all purpose/whole wheat flour)
Preparing the dough
- Dissolve 1 tbsp sugar, 1 tsp salt and 1 packet of yeast (8g) in the warmed whey.
- In a large bowl, combine the whey mixture and 3 cups of flour.
- Cover the bowl with a towel or saran wrap, and let the dough rise for 2 hours (or overnight in fridge).
- When the dough has doubled in size, place an oiled dutch oven with lid in the oven and preheat oven to 450F.
- Turn the dough onto a well-floured surface or parchment paper. Pull 4 sides of the dough into the center, and then flip the dough upside down so the seams are underneath and the dough is rounded on top. (Alternative: Turn dough within the bowl and shape into a ball)
- Once oven has been preheated, remove the dutch oven and lightly flour the pot. Place the dough seam side down into the pot. Lightly flour and make a few cuts in the top of the loaf.
- Bake for 25-30 min covered, and then bake for 5 mins uncovered or until the loaf is medium-dark brown. The loaf will sound hollow when you knock on the top.
These tasty whey protein recipes will quickly become your go-to recipes.
You can do way more with whey protein than just down it after your workout, though that is a great strategy.
From tasty desserts to quick snacks and shakes, these are our top 20 whey protein recipes guaranteed to make your tastebuds happy and help keep your progress in the gym on track.
3-Ingredient High-Protein Fudge
Chocolatey, fudgey goodness that packs a protein punch.
• By Monica Green
High-Protein Salted Caramel Frappe
29g of protein per serving and a whole lot of flavour, this frappé is the way forward.
High-Protein Salted Caramel Frappé
Say goodbye to overpriced coffees, here’s the high-protein answer.
If you’re unfamiliar with churros, firstly, I’m sorry, secondly, they’re a type of fried dough, usually covered in sugar and dipped in chocolate or caramel sauce.
6g of protein and just 49 calories per churro. Sign me up.
Easy Protein Churros
A taste of the fun fair in your kitchen.
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Easy High-Protein M&M Sundae
Zack Chugg just keeps on giving us incredible protein milkshake and sundae recipes. And I can’t get enough.
Simple Protein Chocolate Flapjacks
These flapjacks are enrobed with protein chocolate (made with whey) and deliver 8g of protein and just 180 calories per portion. Win.
Post-workout, mid-morning, or before bed. Every occasion is just right for a protein flapjack.
3-Step High-Protein Cookie Brownies
Cookies and brownies are two words no one is ever sad to hear. So when they’re joined together in protein heaven? Even better.
These cookie brownies from Zack Chugg feature a massive 49g of protein for the whole batch and provide ooey-gooey cookie brownie goodness.
Phew, we’re not even halfway through the list and I’m getting hungry.
Fresh brookies in three easy steps.
• By Lauren Dawes
Low-Calorie Speculoos Donut Holes
As if donuts weren’t already good enough, Zac Kerr filled these donuts with Biscoff spread. Yep.
And of course, these are high protein and low calorie, providing just 36 calories and 2.5g of protein per donut hole.
That caramel biscuit spread, in fluffy donuts.
4-Ingredient Clear Whey Jelly
I simply had to include at least one Clear Whey recipe on this list. But don’t worry, we’ll also have a comprehensive list of clear protein recipes coming to the blog soon.
Cinnamon Baked Oat Cake
Cake for breakfast? OK, silly question.
This fluffy cinnamon baked oat cake is topped with an indulgent cream-cheese glaze that’s guaranteed to start your day off on the right foot. 33g of protein and 332 calories, I can’t wait to give this one a go.
High-Protein Overnight Weetabix
After seeing this breakfast idea take over TikTok, we couldn’t resist making our own.
This salted caramel overnight Weetabix recipe couldn’t be simpler, and it delivers a massive 54g of protein. Perfect for anyone who prefers a sweet breakfast over savoury.
Japanese Style high-Protein Fluffy Pancakes
Another viral recipe, these fluffy Japanese pancakes will make all your aesthetic dreams come true.
High-Protein Cookie Cereal
OK, OK, this recipe may have been intended for Valentine’s Day, but who says you can’t make yourself heart-shaped cereal any day of the year?
This breakfast option couldn’t be more adorable, and it delivers 11g per serving. For anyone who wants to start the day in style.
Valentine’s Day High-Protein Cookie Cereal
These are the cutest little cookies to spread some love.
High-Protein Chocolate Orange Energy Balls
It’s 3pm, you’ve been staring at the clock and you’re not sure you’re going to have enough energy to make it to 5pm.
But then you remember you pre-made some chocolate orange energy balls, and all is well in the world.
No, but really, these energy balls are the perfect pick-me-up or pre-workout snack. 4.6g of protein per serving and covered in chocolate. Ideal.
4-Ingredient Banana Protein Pancakes
This ridiculously easy, foolproof recipe will become your go-to breakfast pancakes recipe (and maybe even lunch and dinner).
New York Protein Cheesecake
This tasty New York protein cheesecake contains a fraction of the calories, fat and sugar of the classic but without skimping on the flavour.
New York Baked Protein Cheesecake
Get one step closer to the Big Apple.
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Frozen Yoghurt Unicorn Bark
This dessert is way easier than it looks — simply blend and freeze. Enjoy for breakfast, dessert, or after a workout for the ultimate healthy protein snack.
Almond Butter & Raspberry Protein Pancakes
This stack of almond buttery goodness is all you need to get through your mornings. Switch the almond butter up for peanut butter if that’s more your bag.
Matcha Whey, Peach & Ginger Smoothie
With the bittersweet Matcha Whey Protein in combination with spicy root ginger and fresh sweet peaches, this smoothie was just made to make you feel revitalised all morning.
Low-Carb Flax & Whey Protein Pancakes
These whey and flax pancakes contain a mere 2 grams of carbs in the entire stack.
30-Second Protein Ice Cream
All you’ll need for this protein ice cream recipe are four simple ingredients and a spare 30 seconds.
Yes really, just 30 seconds.
Tasty 30-Second Protein Ice Cream
All you’ll need is a blender and few simple ingredients.
Vimto® Clear Whey Gummy Bears
These Vimto® Clear Whey Gummy Bears are easier than you’d think, and they’re the perfect treat without the cheat. And at just 65 calories and 15g of protein per serving, what more could you ask for?
Drumstick Clear Whey Isolate Frozen Yoghurt Treats
These Drumstick Clear Whey Yoghurt Treats combine the iconic Layered Bar with Clear whey to create something incredible. They might use Drumstick flavour Clear Whey Isolate, but that can easily be swapped for another of your favourite Clear Whey flavours.
And per piece is just 63 calories and 7.7g of protein. Delicious.
Clear Whey Mojitos 2 Ways
This could be your new summer drink this year. Clear Whey Mojitos are the perfect refreshing option that supports your macros and goes perfectly with a BBQ.
Only 100 calories per serving and 20g of protein per mojito.
Post-workout mocktail? Yes, please.
Clear Whey Rainbow Ice Lollies
Summer is here, and we’re all for incredible summer recipes. This one is no exception.
Super simple and unbeatably refreshing, these ice lollies don’t disappoint. Featuring 101 calories and 9.5g of protein, these are perfect for laying in the sun post-sweat sesh.
Clear Whey Rainbow Ice Lollies Recipe
Yep, we’re in denial about summer being over too.
Clear Whey Jelly Sweets
Ok, these might look like soap, but stay with me. These are delicious.
Clear Whey Jelly Sweets are super simple to make, and will satisfy that sweet-tooth without any added sugar. And at just 18 calories and 3.5g of protein per sweet, you can much all day long.
Can’t shake your sweet-tooth? Try these.