Greetings, fitness enthusiasts! If you want to add some extra protein to your baked goods, using the right protein powder can make all the difference.
Not all protein powders are created equal, and when it comes to baking, using high-quality protein powders is key to achieving delicious and healthy results.
Whether you prefer whey, casein, or plant-based protein powders, there are options to suit your taste and dietary needs.
For those who love a classic chocolate chip cookie, consider adding some vanilla extract, almond milk, and a scoop of high-quality whey protein powder to your mix.
The protein powder will help to replace some of the flour and sugar while also boosting the overall protein content of your treat.
For a plant-based option, try using a protein powder made from pea or soy protein, which will add an earthy flavor to your baked goods and provide the same cooling taste as the whey.
Incorporating protein powder into your baking recipes is good for your health and makes for some delicious treats.
So whether you’re looking to boost your protein intake or just love baking with healthy ingredients, try adding some protein powder to your next batch of cookies, muffins, or bread. Happy baking!
Best choice for protein powder for baking
1 – Chocolate Peanut Butter Protein Powder Perfect Addition for Protein Shakes and baking recipes
✔ Plant-based protein
✔ No synthetic flavors
✔ No synthetic colors
✔ Vegan and non-GMO
✔ 5 grams of protein
✔ Perfect for baking cookies and brownies
✔ Made in USA
People’s reviews
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I eat a very low-fat plant-based diet to help control my diabetes, but thanks to this powdered peanut butter, I can indulge in some peanut butter every now and then; this is a great protein powder for cooking and baking.
2 – Bob’s Red Mill Gluten Free Soy Protein Powder, 14-ounce (Pack of 4)
Soy protein is a great source of vegetarian protein.
This protein powder for baking or shakes is
✔ Dairy-free
✔ Gluten-free
✔ Vegan and keto-friendly
✔ One serving contains 17 grams of protein
✔ Great for baking granola bars, pancakes, muffins, brownies, cakes, and bread.
✔ The soy in this product is grown in the USA
People’s reviews
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Bob’s soy protein powder is excellent for baking or shakes; it tastes pleasant when mixed with milk. It dissolves well, and I use it daily; I’ve only needed two cases to last three months. I’m delighted with it and will continue to buy it indefinitely.
3 – Orgain Bundle – Chocolate and Vanilla Bean Protein Powder – (20 Servings Each) Vegan, Low Net Carbs, Made Without Dairy, Gluten, and Soy
This is a bundle deal; you’ll get 2 buckets of the best protein powder for baking and shakes.
✔ 100% organic plant-based protein
✔ No artificial ingredients
✔ Gluten-free, Non-GMO, Soy-free
✔ Perfect for cakes, muffins, brownies, and cookies
✔ USDA organic
✔ Great for baking cakes, muffins, brownies, or cookies
✔ 21 grams of protein
People’s reviews
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These protein powders blend pretty well, I prefer the vanilla as it easily takes on other flavors (like fruit) without overpowering them. The chocolate tastes fine; it’s less versatile for smoothie or baking and cooking recipes as it always tastes like chocolate—it’s not a bad thing though.
4 – Manitoba Harvest Hemp Yeah! Balanced Protein + Fiber Powder, Unsweetened, 32oz, with 15g protein, 8g fiber and 2g Omegas 3&6 per Serving, Keto-Friendly, Preservative Free, Non-GMO
You might want to give hemp protein powder a chance; it’s high in omega-3 and omega-6 fatty acids; they’re great for maintaining good cardiovascular health.
✔ 15 grams of protein and 8 grams of fiber
✔ This is HEMP protein powder
✔ Great for baking recipes
✔ Canada made
✔ Non-GMO, vegan, paleo
✔ It has an earthy/vegetable taste
People’s reviews
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This Hemp Yeah, hemp protein powder for cooking and baking is now definitely a part of my protein powder health shake ingredients! If you like pea protein, you’ll love hemp protein. Granted, it’s got a little less protein than pea or whey protein. Still, it’s got an outstanding balance of protein and fiber, and it’s got all 9 essential amino acids.
5 – Organic Vegan Vanilla Cream Protein Powder 6 oz (2-Pack) by Kate Naturals. Vegan & Gluten-Free. Delicious Sweet Vanilla-Flavored Non-GMO Protein Shake in Resealable Container.
This is a great-tasting protein powder for baking; it’s a vanilla flavor with no artificial sweeteners or fillers.
✔ USDA organic
✔ 20g protein per serving
✔ Sweet taste
✔ 100% plant bases protein
✔ Gluten-free
✔ Excellent protein powder for baking cookies, cakes, and brownies
Peoples’ reviews
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I used to think that whey protein was the best one; but honestly, plant-based tastes better, and it gives me the flexibility to use it for baking or cooking because the flavor is not as overpowering as that of whey. I really like this product and will continue to buy it.
Tips for baking with Protein Powders
Baking with protein powder can be a great way to add extra protein and flavor to your baked goods. However, not all protein powders are created equal, and choosing the right one for your recipe is important to achieve the best results.
Here are some tips to help you bake with protein powder like a pro:
- Please choose the right protein powder: Not all proteins are suitable for baking, so it’s important to choose the right one for your recipe. Whey and casein protein powders are popular choices for baking, as they are easily soluble and provide a cooling taste. Plant-based protein powders, such as pea or soy protein, can add an earthy flavor to your baked goods and are a great option for those following a plant-based diet.
- Use a high-quality protein powder: Using a high-quality protein powder is key to achieving delicious and healthy results. High-quality protein powders will provide better flavor and texture compared to lower-quality options.
- Experiment with different types of protein powders: Different types can affect the taste and texture of your baked goods. Try experimenting with different types to find the best one for your recipe.
- Add protein powder gradually: It’s best to start with a small amount and gradually increase until you reach the desired taste and texture. Too much protein powder can result in a dry, chalky consistency.
- Replace some, not all, of the flour: Replacing a portion of the flour with protein powder can help boost the protein content of your baked goods, but it’s important not to replace all of the flour with protein powder as this can result in dry and crumbly baked goods.
- Add liquids: Baking with protein powder often requires adding extra liquid, such as almond milk or eggs, to achieve the desired texture.
- Sweeten to taste: Some protein powders can have a slightly bitter taste, so it may be necessary to add extra sugar or sweeteners to taste.
- Don’t forget to add baking powder: When baking with protein powder, it’s important to remember to add the appropriate amount, as the protein powder can affect the leavening process.
By using these tips, you can create delicious and healthy baked goods using the right protein powder. Happy baking!
Protein powder for baking, comparison
When baking with protein powder, choosing the right one can make all the difference in the result. With so many options on the market, it can be hard to know which one to choose.
This article will compare three popular types of protein powder, pea protein powder, whey protein isolate powder, and soy protein powder, based on their taste, aroma, consistency, sweetness, and protein percentage.
Taste: Pea has an earthy flavor that can sometimes taste bitter in baked goods.
Whey protein powder has a mild flavor and does not significantly impact the taste of the baked goods. Soy protein powder has a nutty flavor and can add a slight sweetness to baked goods.
Aroma: It has a mild aroma, while whey protein powder has a slightly sweet aroma. Soy protein powder has a nutty aroma.
Consistency: Baking can result in a dry and crumbly texture, especially if too much is used.
This protein powder leads to a soft and tender texture in baked goods. Soy protein powder can result in a dense and chewy texture.
Sweetness: Pea is less likely to add sweetness to baked goods than whey or soy. Whey protein powder has a mild sweetness, while soy protein powder has a nutty sweetness.
Protein Percentage: Pea typically has a high protein content, around 80-90%. Whey protein powder also has a high protein content, around 70-80%. Soy protein powder has a moderate protein content, around 50-70%.
In conclusion, the best protein powder to bake with will depend on personal preferences and the desired outcome. Consider the above factors when choosing between pea protein powder, whey protein powder, or soy protein powder.
Whether making healthy recipes or simply replacing flour with a high quality protein powder, the options for plant-based protein powders and high quality ingredients are plentiful.
Happy baking, and don’t forget to add a touch of vanilla extract and almond milk for an amazing and delicious cooling taste!
Recipes
Pea protein banana bread: Ingredients:
- 3 ripe bananas, mashed
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup pea protein powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1/2 cup almond milk
Instructions:
- Preheat oven to 350°F and grease a 9×5 inch loaf pan.
- Mix the mashed bananas, eggs, melted butter, and vanilla extract in a large mixing bowl.
- Mix the flour, the protein powder, baking powder, baking soda, salt, and brown sugar in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the almond milk until the batter is smooth.
- Pour the batter into the prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted in the center comes clean.
- Allow the banana bread to cool for 10 minutes before removing from the pan and serving.Banana Bread: Adding plant-based protein powder to banana bread is a great way to add some extra nutrition to this classic baked good.Many people find that it gives the bread a denser, more substantial texture while maintaining traditional banana bread’s sweet and comforting flavor.
Chocolate Chip Cookies with Whey Protein Powder: Ingredients:
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 scoops whey protein powder
- 2 cups semisweet chocolate chips
Instructions:
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- In a large mixing bowl, cream together the butter, white sugar, and brown sugar until smooth.
- Beat in the eggs, one at a time, then add the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the whey protein powder and chocolate chips.
- Drop rounded dough balls onto the prepared baking sheet using a cookie scoop or spoon.
- Bake for 12-15 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Chocolate Chip Cookies: These cookies are a great way to enjoy a sweet treat while still getting a boost of protein.
Using protein powder in place of some of the flour, you can create a cookie that is a little bit healthier than your average chocolate chip cookie.
Using protein powder will also give the cookies a chewy texture and a slightly nutty flavor that complements the chocolate chips well.
Carrot Cake with Soy Protein Powder:
Ingredients
- 2 cups all-purpose flour
- 1/2 cup soy protein powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/2 tsp salt
- 1 1/2 cups white sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups grated carrots
- 1 cup chopped walnuts
Instructions:
- Preheat oven to 350°F and grease a 9×13 inch baking pan.
- Mix the flour, powder, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt in a medium bowl.
- In a large mixing bowl, beat together the sugar, oil, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Carrot Cake: Carrot cake is another baked good that can easily enhance with protein powder.
The sweetness of the carrots, cinnamon, and other spices make it a natural fit for a vanilla or unflavored protein powder, which will add a slightly nutty taste and increase the overall protein content.
FAQ on best protein powders for baking.
How does protein powder affect baking ?
Protein powder can affect baking in several ways depending on the type and amount of protein powder used, and the recipe followed.
Here are a few examples:
- Texture: Protein powder can change the texture of baked goods by making them denser or drier. This is because protein absorbs moisture, so using too much protein powder can result in a dry or crumbly texture. To avoid this, it is important to follow the recipe’s instructions for the amount of protein powder needed.
- Flavor: Protein powder can add a unique flavor to baked goods, which may or may not be desirable depending on the recipe. Some protein powders have a strong flavor that can overpower the other ingredients in a recipe. For example, a chocolate protein powder may work well in a chocolate cake but might not be ideal in a vanilla cake.
- Nutritional Value: Adding protein powder to baked goods can increase their nutritional value. Protein is an important macronutrient that helps build and repair muscles, so adding protein powder can make baked goods more satisfying and filling.