Whey protein powder is gently mixed into soft doughs, such as those for pancakes or boxed cake mixes. Add just a tablespoon or two to increase the protein content. Not only will this increase your protein intake, it will also allow you to enjoy your favorite treats without feeling guilty. If you use whey protein for cakes, don't use extra protein (in the case of this recipe, that would mean eliminating the egg white) and reduce the overall baking time.
When you bake with protein powder, the final product generally has fewer carbohydrates than the original recipe. I'm sure you could get extra protein by coating rice with peanut butter and protein powder. When it comes to baking with protein powder, how much you use can make the difference between a delicious, fluffy cake and a dry, brittle cake. To ensure that the powder doesn't dry out the cake, it's critical to understand that it will dry the cake.
If you want to make a low-carb protein recipe, replace high-carb flours with almond flour, peanut flour, or coconut flour. Although rice protein is a very delicate type of protein powder, it's also quite dry; sometimes, it doesn't mix well with other ingredients either. If you want your baking to be richer in protein, replace a small amount of flour with protein powder. When you add protein powder to the mix, that science becomes even more complex, so I want to help you understand everything.
Baking with protein powder instead of flour allows you to enjoy sweets without compromising your diet. Protein powder can be used in a variety of baked goods and other recipes that require flourless flour, such as pancakes (like these). In most cases, you can choose a “normal” recipe and swap some of the flour for protein powder, but it obviously depends on the type of protein you use and the total amount required. When it comes to cake recipes, it's very important to achieve a light and fluffy texture of 26%, so you'll find that the type of protein powder you choose makes a big difference.
