Adding protein powder to baked goods

[realcdn]

I found a very old thread about cooking with protein powder, but nobody really mentioned if they had tried doing it. I've made protein bars (okay), but I'm looking at playing with an old favourite zucchini chocolate cake recipe. I know I can replace most of the oil with applesauce and I'll either just cut the sugar back or do a mixture of splenda/sugar (haven't decided yet). I will probably stick with white flour (or a mix of flours). While looking at the recipe I thought of maybe throwing a scoop or two of protein powder in.

Then I thought maybe I was pushing it and wondered if anyone here had tried this. Am I just headed for trouble? Ideally I want to serve this to people without telling them.

[DirtyMartini]

So far, I have not had any luck with baked goods containing protein powder but they've mostly been bars.

I've made pancakes that contain protein powder, which are decidedly more batter-like than the other stuff I've made, and they turn out fantastic. So if your recipe is more of a batter than a bread-like consistency, I say go for it - and let us know how it turns out (and how much you used). What's the worst that can happen?

[realcdn]

I eventually made it without the protein powder. I cut the calories in about half (from 2902 to 1693) mainly by cutting most of the fat and some of the sugar out of the dish. I need to make it for a party on the 19th so for the moment I won't play with it anymore. I also stuck with all-purpose flour. I taste-tested it with three of the neighbours (best way of getting rid of it) and it passed with flying colours. I suspect nobody would have suspected. It's that damn zucchini - kept it moist.

Later in the summer when we're drowning in zucchini I will likely try it with a combination of flours and drop in some protein powder as well for fun. If it's passable I'll post it here. I'm going to be looking for something to pack in the fall when I'm away from the house all day, and I just don't get into the protein bars. I make one for my mother but I'm not sure I'd want to eat it every day.

[frogguruami]

I do cook with it, pancakes, flax "bread", oatmeal bars and a few other things. As far as putting it in breads and cakes and such, I haven't done that. We are gluten free here so I don't bake many of those things.

[realcdn]

1/2 Tbsp butter, melted
1/2 Tbsp oil
3/4 cup (less 1 Tb) unsweetened applesauce
2 eggs
1/4 cup sour milk (used skim milk with 1/2 Tb vinegar)
1 tsp vanilla
1/2 cup sugar
6 oz grated zucchini with peel (~1-1/2 cups)

Melt butter and mix with oil to make 1Tb. Put into measuring cup and make up difference with unsweetened applesauce (to 3/4 cup). Mix with rest of above ingredients in bowl.

5 oz soy flour (defatted) ~1-1/4 cups
2 Tb wheat gluten
1/4 cup cocoa powder
1 tsp baking soda
1-1/2 tsp baking powder
1 tsp cinnamon
4 scoops chocolate protein powder (22g scoops)

Sift dry ingredients together and stir into wet ingredients. Do not over mix. Spread into greased (non-stick spray) 8x10 pan and bake in preheated 350F oven for 25 - 30 mins until inserted wooden pick comes out clean.

Let cool and cut into pieces (I made 20).

Total for cake: 1811 cals (171g protein, 202g carbs, 38g fat, 37g fiber)

per 1/20 (roughly 2"x2" piece): 91 cals (9g protein, 10g carbs, 2g fat, 2g fiber)

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How it turned out - quite nice actually. A denser texture - more like a gingerbread than a cake. Quite nice for a baked good that is 37% protein. If you wanted to make it without the protein powder (still keeping the soy flour) it would still be a 29% protein chocolate cake. I'm not sure if you would need to adjust the liquid up as much (but that's up to you if you try it).

I learned my lesson from attempted to add protein powder to a fruit & nut bar. More liquid and (this time) I added an extra egg as well as a little more baking soda and baking powder. I also added some wheat gluten as I changed the white flour to soy flour.

[DirtyMartini]

Thank you for posting this and the nutrition information. This will be a great snack once I'm done with my fat loss. I'm not a big cake person, but I love dense treats (cookies, brownies, fudge, scones, flourless cake, etc) so this sounds like a winner.

[realcdn]

No problems. Strangely I'm not a cake person either. I seem to like playing with the macros more. I'm looking for portable stuff when I'm away from the house all day in the fall. That, and I picked my first zucchini today! It was 6" long a few days ago... and 10" this morning.

I'm now making zucchini bread (by request of my mother*) but I only played with it a little (just subbing in a little soy flour and some applesauce... oh yeah, and brown sugar splenda blend). Okay, maybe I played with it a lot.


* even though I know I'll end up taking it for my breakfast as she really only takes something different when she's out of scones and doesn't feel like baking herself.

So... what am I going to do with the next freakin' zucchini!

[Brandy]

HI Anne,

I've been meaning to stop and say hi to you. I get so overwhelmed looking through all these boards/posts and logs. It is really enlightening but a real time suck. About cooking with protein powder--I registered for the precision nutrition website (it's free) and they sent me a dessert cookbook that has all recipes made with protein powder, many that seemed portable. Recipes like peach cobler, lemon cheesecake, chocolate ricotta. I tried to attach it but it is too big. If you are interested--register and they will send it for free. Would also be happy to email it to you.

I'm looking forward to being in the challenge with you.

Nicole

[realcdn]

Thanks (and yes, there are a lot of logs/posts). I already have the PN recipes but thanks for offering. For the moment though I'm having fun playing with my own standard recipes to make them more 'protein' rich.

Good luck with the challenge!