What is the best protein powder for baking?

If you are looking for the best protein powder for baking, you have come to the right place. Learn how to supplement your dietary protein intake by adding protein powder to baked goods.

Protein Powders

Collagen Protein Powder


Starting at $59.99

Protein Powders

Egg White Protein Powder


Starting at $39.99

Protein Powders

Vegan Almond Protein Powder


Starting at $39.99


This article was written by Jack Schrupp and Brittany Adelman, RDN.

How to choose a protein powder for baking

Some protein powders are better for baking than others. In my experience, whey protein powder turns baked goods into rubbery hockey pucks and pea protein powder makes everything taste like chalk. Moreover, when substituted for flour, most protein powders will ruin a recipe. With the right protein powder and a bit of trial and error, however, you turn any baked good into a high protein meal. 

Many protein powders make baked goods chalky or rubbery because they are made from protein concentrates and/or isolates. Unlike naturally occurring high protein foods, protein concentrates and isolates have been stripped of everything but the protein. This means they do not contain any fats or carbs, which are nutrients that make food delicious.

My first piece of advice, it follows, is to avoid protein concentrates and isolates when baking. Keep in mind that “pea protein” is not the same thing as “peas,” so be sure to read closely.

My second tip is to use unflavored protein powder. Unflavored or plain protein powder is not only more versatile than flavored protein powder, but is also free from sugar substitutes like artificial sweeteners, sugar alcohols, and stevia. Unlike sugar, sugar substitutes activate bitter taste receptors in addition to sweet taste receptors, and this bitter aftertaste is particularly pronounced in baked goods.


What is the best baking protein powder?

One of the best things about baking is knowing exactly what goes into the recipe. Baking with protein powder full of added junk is therefore a huge bummer. In my opinion, it eliminates one of the biggest benefits of baking from scratch.

That is why I only use additive-free protein powder when baking. Not only is it easier to work with, but it makes me feel good about what I am eating.

Most protein powders contain a cocktail of emulsifiers, thickeners, flavorings, and other additives – often because they are trying to mask the chalkiness of protein concentrates and isolates. While ingredients like these may play a functional role in a protein shake, they have no purpose in a baked good.

Plus, additives can cause painful side effects and long term gut health problems, even in small amounts. Here is a list of the most common food additives in protein powder:

acacia fiber, acacia gum, acesulfame potassium, artificial flavors, ascorbic acid, aspartame, calcium carbonate, carrageenan, cellulose gum, dextrin, dicalcium phosphate, dipotassium phosphate, erythritol, gellan gum, guar gum, gum arabic, inulin, locust bean gum, maltodextrin, mono- and diglycerides, ‘natural’ flavors, rice bran extract, rice dextrin, rice hulls, rosemary extract, silica, silicon dioxide, sodium alginate, sodium bicarbonate, soluble corn fiber, soy lecithin, sucralose, sunflower lecithin, tocopherols, tricalcium phosphate, xanthan gum, xylitol, zinc oxide

We make the best baking protein powder because we use a short list of simple ingredients free from protein concentrates and isolates and food additives.

Our ingredients

egg whites

egg whites





monk fruit

monk fruit

NOT our ingredients

  • acacia gum

  • acesulfame potassium

  • artificial flavors

  • carrageenan

  • erythritol

  • guar gum

  • inulin

  • maltodextrin

  • 'natural' flavors

  • silica

  • soy lecithin

  • sucralose

  • xanthan gum

  • xylitol

Instead of using protein concentrates or isolates, we use whole food protein sources like collagen, egg whites, and almonds. Ingredients like these are a delicious addition to any baked good, including savory ones.

If I had to pick one of our protein powders to bake with, I would choose our unflavored almond protein powder. It has a smooth texture, nutty flavor, and can be used as a substitute for flour in many recipes. 


Why bake with protein powder? 

If you are sick of protein shakes, baking with protein powder is a great way to ensure that you are meeting your protein goals. By adding protein powder to baked goods, you can “sneak” extra protein into your diet and fill in any nutritional gaps you might have.

Most baked goods are also heavy on the carbs, which are the least satiating macronutrient, so adding protein makes them more satisfying, filling, and nutritious. In the short term, this can help prevent cravings and overeating. In the long-term, it can support weight loss efforts. 

Incorporating protein powder into baked goods also helps balance blood sugar levels. This is particularly useful for someone trying to lose weight or manage a chronic condition like diabetes.

It is worth noting that baking with protein powder gives you the flexibility to meet a variety of dietary needs, including paleo, keto, and food elimination diets. By making strategic adjustments to recipes and swapping ingredients (like protein powder for flour), you can make delicious and nutritious baked goods that cater to your personal dietary requirements.

How to use protein powder in baking?

Baking with protein powder is easy, and in many cases, you can simply add protein powder to a recipe without changing the flavor or consistency. In other cases, however, adding protein powder to a recipe will change it completely, if not ruin it. It is therefore always a good idea to check if there is a high protein version of the recipe that you want to make.

For example, we have formulated a number of high protein recipes that are similar, but not identical to classic recipes. In order to get the flavor and consistency that we were looking for, we had to adjust ratios and substitute a few ingredients.

Can you replace flour with protein powder in baked goods? 

Whether you are gluten-free or looking to eat fewer carbs, if you plan to swap out flour for protein powder in your baked goods, you need to be careful with how you do it. My advice is to start small and gradually add more protein powder until the batter or dough reaches the right consistency.

Keep in mind that protein powder absorbs more moisture than flour, so you might need to add a bit more liquid. You may also need to add more leavening agent (yeast, baking powder, baking soda, etc.) so your baked goods rise properly. Finally, if you are using a sweetened protein powder, it is probably a good idea to cut back on the added sugar so your recipe is not too sweet.

Can you bake with vegan protein powder?

Getting enough protein while following a vegan diet can be tough, so adding vegan protein powder to your baked goods is a great idea. Many vegan protein powders are extremely chalky, however, so you should use them sparingly. 

Want to start baking with protein powder? Consider these tips: 

Baking with protein powder is not rocket science, but there are a few things you should be mindful of:

Add fiber: Most protein powders have a chalky aftertaste. Add high fiber ingredients into your recipes to improve the texture.

Add fats: Adding extra fats to your baked goods can help curb the sweetness (and bitterness) of many of the sweetener that may be in your protein powder.

Mix gently: Mix gently when incorporating protein powder into your batter to keep your baked goods light and fluffy. 

My final piece of advice is to make small changes to your recipes. Do not add 2 cups of protein powder to your favorite pancake batter. Start with two tablespoons.



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Frequently asked questions

Collagen vs egg white vs almond protein powder?

You may have noticed that we make three types of protein powder: collagen protein powderegg white protein powder, and vegan almond protein powder. As long as you are eating a balanced diet, any type of protein powder can help you boost your protein intake. Just pick the type that best suits your dietary needs and personal preferences.

Protein powder vs meal replacement powder?

You may have noticed that we make protein powders and meal replacement powders. The difference between protein powders and meal replacement powders is the nutrition content. Protein powders are high in protein and low in everything else, whereas meal replacement powders contain fats, carbs, and protein because they are intended to replace the nutritional value of a healthy meal.

Learn more

My name is Jack and I created drink wholesome because I was sick of protein powders that upset my stomach. Read my story, check out my short list of simple ingredients, and browse reviews from other customers to learn more.



Protein Rice Krispies Treats


15 min


0 min




In a large pot, melt the butter over low heat. Add the marshmallows, and stir until the mixture is smooth. Remove the pot from the heat, and incorporate the protein powder. Add the Rice Krispies, stirring until combined. Transfer the mixture to a 9×13 inch greased pan. Let your Protein Rice Krispie Treats sit for 30 minutes before eating.


This content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. drink wholesome is not intended to diagnose, treat, cure or prevent any disease.