When you’re trying to boost the protein in your diet while minimizing carbohydrates, one way to do it is by adding protein powder to your baked goods. But not all protein powders are created equal. Which one is best for baking? Soy protein and whey protein tend to come out on top.
Hey, there! My name is Michelle, and I’ve been baking for the past ten years. I enjoy every aspect of baking, including making protein-rich treats. I have used different protein powders to bake with, and I’m sharing my findings with you.
If you’re thinking about whipping up a batch of protein-packed muffins, brownies, or other treats, you need to know which protein powder is best for baking. Below, we dive into three different types of protein powders, ranking them from the best to the least good.
Who’s ready to make some protein-packed deliciousness?
Best Protein Powder for Baking
There are a lot of options when it comes to protein powders. There’s whey, casein, brown rice, egg, pea, hemp, etc. Knowing which one to use for your protein-packed treat recipes can be challenging.
Today, we’re focusing on four of the most popular options: whey, plant-based, and soy. Which one will come out on top? Let’s dive in.
Top Pick: Whey Protein
If there’s one type of protein powder you’ve heard of, it’s whey protein. Whey protein is loaded with quickly digested protein, making it a top-notch solution (unless you have an allergy to dairy products).
When it comes to baking with whey, you can’t go wrong. Whey protein powder works in several baked treats, whether you want ooey-gooey chocolate brownies or a vanilla cake. However, one thing to keep in mind is that using too much whey protein in a recipe can cause it to come out chalky and rubbery.
The best thing to do is limit the amount of whey protein you use. Never replace flour entirely with whey protein. Instead, consider it an additive by replacing around ⅓ of the flour with whey.
The perk of using whey is that there are many flavor options, especially when you go with a popular brand like Optimum Nutrition Gold Standard 100% Whey Protein Powder. With different kinds of chocolate, peanut butter, vanilla, and more, it’s easy to match flavors with your baking recipe.
Runnerup: Soy Protein
As someone who doesn’t have an issue with dairy (I’m actually “addicted” to it – yum, cheese and ice cream!) I was pleasantly surprised by soy protein. Soy protein is surprisingly smooth and delicious, whether you’re making a protein smoothie or a batch of protein muffins.
The benefit of soy protein is that it is noticeably lighter and sweeter than whey protein. That said, you can use a bit more in your recipe without ending up with something too dense or chalky. (You should still never replace all the flour in a recipe – ½ is a good amount).
You can find soy protein in many flavors, too. I like the Orgain Organic Protein Powder because it has more intricate flavors, such as peppermint mocha and coconut. This broadens your options when it comes to baking goodies.
Third Place: Plant-Based Protein
Many soy proteins will tout themselves as being “plant-based.” This is great and all, but not everyone wants to consume soy. For example, those with thyroid issues shouldn’t consume soy products. What do these individuals do?
For those that want an entirely plant-based protein powder, you have options. You will find pea, hemp, brown rice, and other choices on the market. The most popular is likely pea protein, and Anthony’s Premium Pea Protein, 2 lb, Plant-Based, Gluten-Free, is a great choice.
How do plant-based proteins work in baked goods, though? Well, to be honest, they’re not the best. Being a plant-based protein, baked goods always seem to end up with an earthy flavor.
That’s not always a bad thing, though. Some people enjoy having an earthy flavor to some of their baked goods. If that’s you, you won’t mind plant-based protein in your baked goods. You can always reduce the amount you add. Start with ⅓ and reduce to ¼ if necessary.
Baking with protein powder is a great way to reduce carbs and increase protein intake, but not all protein powders work like a charm. The best choice is whey or soy. If you still have questions, check out these interesting, commonly asked questions below.
Can protein powder be used in baking?
Yes, protein powder can be used in baking. It’s easiest to find recipes that already include the protein powder for you. If not, you want to reduce the flour and replace it with protein powder, but never replace flour entirely with protein powder regardless of the kind you choose.
Can I use whey protein powder in baking?
Yes, you can use whey protein powder in baking. It’s the most popular choice. Keep in mind that too much whey protein powder can cause chalkiness or rubbery texture to your baked goods, so keep it to ⅓ cup or less.
How does protein powder affect baking?
Protein powder will only “affect” baking if you use too much of it. For example, replacing the entirety of flour with protein powder will cause an unpleasant flavor, texture, and appearance. Protein powder should not act as a replacement but as an additive.
Is whey or casein better for baking?
Whey is better because it’s not as thick as casein. That said, if you’re going for a thick paste or topping, you will want to go with casein over whey protein powder.
If you’re looking to make your baked treats a bit healthier, replacing some of the flour with protein powder is an excellent idea. Whey protein is a clear winner, but soy protein comes in at a close second. Plant-based options are also viable, but the results aren’t as good.
Have you ever used protein powder to bake? Which kind did you use? What were the results? Share below!About Michelle