When attempting to increase protein in your diet while avoiding carbs, one option is to add protein powder to baked products. However, not all protein powders are the same. Which is the best for baking? Soy protein and whey protein are the most popular.

Hello there! Shea is my name, and I’ve been baking for 10 years. Making protein-rich snacks is one of my favorite aspects of baking. I’ve experimented with many protein powders for baking and want to share my experiences with you.

If you want to make protein-packed muffins, brownies, or other sweets, you need know which protein powder is ideal for baking. Below, we look at three distinct forms of protein powders and evaluate them from best to worst.

Who’s up for some protein-packed delectableness?

Which Protein Powder is Best for Baking?

When it comes to protein powders, there are several possibilities. Whey, casein, brown rice, egg, pea, hemp, and other ingredients are available. It might be difficult to know which one to utilize for your protein-packed treat ideas.

Today, we’ll look at four of the most popular alternatives: whey, plant-based, and soy. Which one will be victorious? Let’s get started.

Top Pick: Whey Protein

Whey protein is the most well-known form of protein powder. Whey protein is high in easily digested protein, making it an excellent choice (unless you have a dairy allergy).

You can’t go wrong when it comes to baking using whey. Whey protein powder may be used in a variety of baked goods, including ooey-gooey chocolate brownies and vanilla cake. However, bear in mind that adding too much whey protein in a dish might result in it being chalky and rubbery.

The greatest thing you can do is reduce your intake of whey protein. Never use whey protein in lieu of flour. Instead, consider it an addition by substituting whey for some of the flour.

The benefit of utilizing whey is that it comes in a variety of flavors, particularly if you go for a well-known brand like Optimum Nutrition Gold Standard 100% Whey Protein Powder. It’s simple to match tastes with your baking recipe with several types of chocolate, peanut butter, vanilla, and more.

Runnerup: Soy Protein

As someone who isn’t allergic to dairy (in fact, I’m addicted to it delicious, cheese and ice cream!) Soy protein pleasantly pleased me. Whether you’re creating a protein smoothie or a batch of protein muffins, soy protein is surprisingly smooth and tasty.

Soy protein has the advantage of being substantially lighter and sweeter than whey protein. However, you may use a little extra in your recipe without it being too thick or chalky. (However, replacing all of the flour in a recipe is never a smart idea).

Soy protein is also available in a variety of tastes. Orgain Organic Protein Powder is my favorite since it comes in more complex tastes like peppermint mocha and coconut. This broadens your possibilities for preparing delicious treats.

Third Place: Plant-Based Protein

Many soy proteins will advertise that they are plant-based. This is all well and good, but not everyone wants to eat soy. Those with thyroid problems, for example, should avoid soy products. What do these people do?

There are choices for people looking for a totally plant-based protein powder. On the market, you may discover pea, hemp, brown rice, and other options. The most popular is probably pea protein, and Anthonys Premium Pea Protein, 2 pound, Plant-Based, Gluten-Free is an excellent option.

But how can plant-based proteins function in baked goods? To be honest, they aren’t the greatest. Because it is a plant-based protein, baked foods usually tend to have an earthy taste.

That isn’t necessarily a terrible thing. Some folks like an earthy taste in their baked products. If this describes you, you won’t mind including plant-based protein into your baked products. You may always cut down on the quantity you add. Begin with and, if required, decrease to.

FAQs

Baking with protein powder is an excellent strategy to cut carbohydrates while increasing protein consumption, but not all protein powders perform flawlessly. Whey or soy is the finest option. If you still have questions, have a look at the list of intriguing, often asked questions below.

Can protein powder be used in baking?

Protein powder may, in fact, be used in baking. It is easier to locate recipes that use protein powder already. If not, decrease the flour and replace it with protein powder, but never completely replace flour with protein powder, regardless of the kind.

Can I use whey protein powder in baking?

Yes, whey protein powder may be used in baking. It is the most common option. Keep in mind that using too much whey protein powder might result in chalkiness or a rubbery texture in your baked items, so stick to a cup or less.

How does protein powder affect baking?

Protein powder has little effect on baking unless you use too much of it. For example, substituting protein powder for all of the flour would result in a disagreeable taste, texture, and look. Protein powder should be used as an addition rather than a substitute.

Is whey or casein better for baking?

Whey is preferable to casein since it is not as thick. However, if you want a thick paste or topping, use casein protein powder over whey protein powder.

Final Words

If you want to make your baked goods a little healthier, try substituting part of the flour with protein powder. Whey protein is clearly the victor, while soy protein is a close second. Plant-based alternatives are also conceivable, although the outcomes aren’t as favorable.

Have you ever baked using protein powder? What kind did you use? What were the outcomes? Please comment below!