proteincakery.com

  • Recipes
  • Shop
  • About
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Shop
  • About
  • Subscribe
    • Amazon
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Shop
    • About
    • Subscribe
    • Amazon
    • Pinterest
  • ×
    Home > Blog > Articles

    The Best Protein Powders for Baking (Complete Guide with Recipes)

    Updated: Aug 5, 2024 · Published: Oct 20, 2022 · By Andréa Marchese · This post may contain affiliate links · 2 Comments

    If you've ever baked with protein shake powder, you probably realized quickly that not all protein powders bake the same way. Not only do the different types of protein powders bake differently (whey, pea, casein, etc.) but you could have 5 different single-ingredient whey protein powders that bake differently. It's all in how the protein is processed. So what’s the best protein for baking? 

    4 different protein powders with a whisk and spatula.

    Well, I do have an all-around great protein powder to recommend, but the answer to that question really depends on what you want to make and if you have any dietary preferences.

    Jump to:
    • 🌟 The best protein powder for baking - Quick answer
    • 🐄 By protein source
    • 🍰 By recipe type
    • 📝 More protein baking tips
    infographic showing which protein types are best for which baked goods
    Baking with Protein Powder Infographic

    🌟 The best protein powder for baking - Quick answer

    If you want to purchase one protein powder to start using protein in desserts and baked goods, I'd say the best option is this vanilla whey concentrate.

    It’s now my go-to vanilla whey protein powder for baking. Try it in these chocolate chip protein cookies, this creamy protein cheesecake, and these sweet potato protein cupcakes.

    But please only use it in recipes that call for whey protein. If you use whey in a protein baking recipe that calls for a whey/casein blend or plant protein, the final product will likely be horrible.

    Using a different type of protein powder than what is called for in a recipe may work for no-bake recipes, but in baked recipes it generally doesn't work unless the protein content in the recipe is very small.

    If you'd like to have a wider variety of recipes to bake, I highly suggest you read further for the pros and cons of the different protein powders in baking.

    fork going through a piece of creamy protein cheesecake with berries.
    Protein Cheesecake (NY Style)

    🐄 By protein source

    Whey protein concentrate

    Whey concentrate is generally good for baking, depending on the rest of the ingredients in the recipe. This unflavored whey concentrate is great for baking, as is this vanilla whey concentrate and this chocolate whey concentrate.

    In cake or bread, whey typically needs other dry ingredients or carbs to offset its protein content (for example this protein cake and this protein bread).

    slice of double layer chocolate protein cake with fluffy chocolate protein frosting on a white background
    Chocolate Protein Cake

    In cookies and brownies, using nut butter can bring down the cake-like texture to something more dense, as in these protein brownies and chocolate chip protein cookies.

    Whey concentrate is great for cheesecakes and puddings (like this chia pudding), as well.

    A note about flours when baking with whey: Because whey adds protein to the recipe, it is usually best to use a gluten free flour like oat flour. Regular flour or whole wheat flour would make this bread recipe, this banana bread recipe, and this protein zucchini bread very tough.

    My new go-to whey for baking is this vanilla whey protein. The vanilla flavor is just enough to add a flavor boost to the bake, but not so much that it overpowers other ingredients. And it has a nice texture when baked.

    Whey protein isolate

    Do you want to eat hockey pucks? Try baking with a clean whey isolate. No bueno.

    I don't recommend whey isolates for cakes, breads, or cookies. Unless you are using a small amount relative to your other ingredients, you'll probably get something dry, rubbery, or hard. Go with whey concentrate for baking.

    Whey isolate can be great for unbaked recipes like ice cream and puddings because some whey isolates blend nice and frothy. If your whey isolate makes a fluffy protein shake, it will be great for unbaked recipes, and probably ok for cheesecakes.

    small mason jar full of rice pudding with a spoon pulling some out of the top with a light background
    Protein Rice Pudding

    Casein protein powder

    Casein powder on its own (not in a whey/casein blend) is a good thickener for things like puddings and frostings. (I have a great recipe for protein peppermint patties using casein protein!) But I haven't baked with straight casein because if I'm going the casein route in baking, I'd go with a whey/casein blend. I suppose casein would act like coconut flour in baking, and would suck the moisture out of your bake if not used in the right amount.

    a pile of sugar free peppermint patties with one cut to show the inside
    Peppermint Patties

    Whey/casein blends

    The combo of whey and casein proteins is the closest you'll find for a flour substitute. If you're looking to add protein to a traditional baking recipe, I'd try replacing half the flour with a whey/casein blend, and experiment from there.

    These coffee cake muffins use a whey/casein blend, as do these sandwich cookies.

    But my favorite way to use a whey/casein blend in protein powder recipes is in no-bake recipes like these lemon poppy seed protein balls, and this chocolate protein frosting. Using just whey in these recipes would give wet results, but the whey/casein blend is just perfect.

    individual coffee cakes with the one in front sliced open
    Protein Coffee Cake with Crumble Topping

    Pea protein

    Pea protein powder (and pea blends) bake very fluffy when combined with egg whites. For example, see this simple protein pancake recipe and this delicious vanilla cupcake recipe.

    When combined with nut butters in cookies, they give a nice soft texture, as in this protein cookie recipe. Some pea proteins can taste bitter, but I find these pea blends to be great to work with.

    piece of frosted vanilla cupcake on a fork on an etched glass cake plate with cupcakes behind it
    Vanilla Protein Cupcakes

    Almond and peanut proteins

    Almond protein and powdered peanut butter also bake very fluffy when combined with egg whites, and are great in muffins.

    These would also be a good sub for rice or pea protein in cookies. I'm not sure it would have quite enough structure for a bread, as these proteins bake up quite soft.

    inside view of an apple peanut protein muffin on a white plate with a beige background
    Apple Peanut Protein Muffins

    Rice protein

    Usually made from brown rice, rice protein is the best way to get cookies that crumble and and melt in your mouth. (Whey will never do this.)

    One of my very first recipes, this one for peanut butter protein cookies, is a great way to bake with rice protein.

    Used in a cake, rice protein would need to be combined with another protein like whey, and many of my early recipes use this combo. A cake with all rice protein would be wet and dense. But for protein cookies, perfect!

    half a peanut butter cookie with fork marks on a white plate
    Peanut Butter Protein Cookies

    Hemp protein powder

    Hemp protein has a nutty flavor, and its texture would make it a good option for a rice protein sub in baking.

    I used hemp powder in this no-bake mint cookie recipe, and it is so so good! (I also happen to like chocolate hemp protein in a shake with frozen cherries. Such a good flavor combo!)

    a stack of 10 chocolate cookies on a white table with a white brick background
    Hemp protein cookies

    🍰 By recipe type

    Protein cakes

    For protein cakes (include protein mug cake recipes), whey, whey/casein blends, and pea protein (and pea blends) would be great options.

    But again, I suggest you find a recipe that calls for the type of protein powder you want to use, and don't sub the different protein powders for each other.

    Protein cookies

    If you’re looking for any sort of crispness, crunch, or crumble in your protein cookie, use a vegan protein powder like rice, hemp, or pea protein. If you want chewy protein cookies or cake-like cookies, go with whey.

    one bitten chocolate chip cookie being pulled from a pile of cookies
    Chocolate Chip Protein Cookies

    Protein cheesecakes

    Whey concentrates are the best here. Plant-base protein powders would leave a grainy, undesirable mouthfeel.

    a creamy forkful of cheesecake pulled away from the slice
    Meyer Lemon Cheesecake with Honey Hemp Crust

    Protein breads

    If you can include carbs in your protein bread also, use whey (as in this bread recipe) for a better taste. If you want a low carb bread, try this basic protein bread with pea protein. I don't have a bread recipe with a whey/casein blend, but based on my Easter bread recipe, I think it would work well. 

    a cut loaf of protein bread with two slices down in front on an unbleached sheet of parchment paper
    Basic Protein Bread

    Protein muffins

    I like using plant-based protein powder for muffins, like with these chocolate chip muffins and these apple peanut muffins. Pea protein blends bake nice and fluffy, and give a great muffin texture.

    inside view of a chocolate chip muffin with a few more muffins in the background
    Chocolate Chip Protein Muffins

    Protein bars and balls

    I have found whey/casein blends to be the easiest for protein bars and protein balls.

    Using whey powder alone gives a wet, sticky bar, and trying to dry that up with coconut flour doesn’t taste very good.

    Using plant-based protein powder can work here (as in these chocolate coconut protein balls) but they tend to be softer and more delicate than with a whey/casein blend.

    three full and one bitten lemon poppy seed protein ball on a white cupcake stand with lemon zest and poppy seeds and with a light background
    Lemon Poppy Seed Protein Balls

    Protein ice cream

    Whey isolates are great here, as they tend to fluff up nicely (better than whey concentrates). Frozen bananas + whey isolate + milk of choice makes a great protein ice cream!

    Note: Whey isolates that don't fluff as a shake (like Isopure) are not recommended in protein ice cream.

    Protein frosting

    Whey/casein blends or casein would make a frosting you could pipe. Whey isolate or whey concentrate would make a thinner frosting or icing.

    top view of smooth chocolate frosting in a rose shape on a cupcake with a grey background
    Healthy Chocolate Frosting

    Protein pancakes

    Similar to what I suggest for breads, if you can add carbs, go for whey protein like I did with these pumpkin protein pancakes. If you want a low carb pancake, go with pea protein blends like in this protein pancake recipe.

    four fluffy peanut butter protein pancakes layered on a white plate and topped with crunchy peanut butter with a light backgorund
    Fluffy Peanut Butter Protein Pancakes

    📝 More protein baking tips

    Want more helpful protein baking tips? Download my Protein Baking Cheat Sheet, free when you subscribe with us.

    More Articles

    • strawberry protein smoothie in a dessert glass in front of a tub of protein powder.
      The Best Protein Powder for Smoothies (2025) Whey & Vegan
    • smoothie blender full of ingredients with text overlay.
      The BEST Cheap Smoothie Blender, High Quality (2025)
    • woman with a bite of protein bar in her mouth with her eyes going off to the side.
      Protein Bar vs Protein Shake: Which is Best for You?
    • slimfast products on store shelves
      Slim Fast vs Protein Shakes (Weight Loss Meal Replacement)

    Comments

    1. Andréa Marchese says

      December 17, 2024 at 9:44 am

      Hi Marie,
      My favorite whey isolate is Bluebonnet and it is unsweetened, no soy.
      Naked Nutrition would also be a great choice (they have whey concentrate and plant proteins, too).
      Hope that helps! Feel free to reach out if I can offer more assistance.
      Best,
      Andréa

    2. Marie says

      December 13, 2024 at 1:38 pm

      I love this list of recipes and the amazing amount of work you’ve done in prep and testing. I have to have food that is free of soy so I bake at home a lot but I also can’t have sugar alcohols like sucralose, xylitol, erythritol, malitol, or sorbitol and have a really hard time finding any protein powder without those. I also try to avoid stevia because of the processing. Can you recommend any protein powders without these?

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    andrea at the gym holding cupcakes

    Hi, I'm Andréa! I’ve been baking with protein powder since 2013, and I can give you all the top tips for creating delicious high protein snacks, desserts, and more.

    More about me →

    Latest Posts

    • collage of cottage cheese recipes with text overlay.
      50+ Easy Cottage Cheese Recipes (High Protein)
    • collage of macro friendly recipe photos with text overlay.
      50+ Delicious Macro Friendly Food Recipes
    • collage of high protein overnight oats recipe images, with text overlay.
      50+ High Protein Overnight Oats Recipes
    • stack of chocolate chip protein blondies with milk in the background.
      Chocolate Chip Protein Blondies (Whey)

    More recent posts →

    Footer

    ↑ back to top

    Contact: andrea@proteincakery.com
    Privacy Policy

    Copyright © 2025 proteincakery.com