Protein powder in baking isn’t your only option. Check out our list of alternative protein sources to elevate your baked goods and fuel your body.
Protein powder is a popular addition to baking recipes for people who want to increase their protein intake or make their baked goods more filling.
However, there may be times when you don’t have protein powder on hand or need to cater to someone’s dietary restrictions.
Here are 21 substitutes for protein powder in baking.
1. Almond Flour
Almond flour is rich in protein and has a mild flavor that easily blends into most recipes.
Almond flour is gluten-free and can change the texture of your baked goods. Be aware that using almond flour might result in denser baked goods.
How to make it work: Substitute an equal amount of almond flour for protein powder, keeping in mind that it might require additional liquid due to its absorbency.
2. Greek Yogurt
Greek yogurt is high in protein and can add moisture to baked goods.
Greek yogurt adds a tangy flavor and moisture to your baked goods. It might make your recipe wetter, so adjust the amount of liquid accordingly.
How to make it work: Use twice the amount of Greek yogurt to replace protein powder. For example, if your recipe calls for 1/2 cup protein powder, use 1 cup Greek yogurt.
3. Oats
Ground oats or oat flour can add a good amount of protein to your baking recipes.
Oats can make your baked goods denser and chewier. Make sure to use finely ground oats or oat flour to ensure a smooth texture.
How to make it work: Replace protein powder with an equal amount of oats or oat flour, noting that it may affect the texture of your baked goods, making them denser.
4. Quinoa Flour
Quinoa flour is a complete protein and a great alternative to protein powder in baking.
Quinoa flour has a distinct, nutty flavor that might not suit all recipes. It’s best used in combination with other flours to mask its strong flavor.
How to make it work: Substitute quinoa flour for protein powder in a 1:1 ratio but bear in mind it may alter the flavor of your baked goods, giving them a nuttier taste.
5. Chia Seeds
Chia seeds are a powerhouse of protein and other nutrients and can be used to replace protein powder.
Chia seeds absorb liquid and can create a gel-like texture. Make sure to add extra liquid to your recipe when using chia seeds.
How to make it work: Use twice the amount of chia seeds as protein powder in your recipe, and remember to add extra liquid as chia seeds are highly absorbent.
6. Cottage Cheese
Cottage cheese is a high-protein alternative that can add a creamy texture to your baked goods.
Cottage cheese can make your baked goods moister. It’s recommended to blend it for a smoother texture.
How to make it work: Replace protein powder with twice the amount of cottage cheese, making sure to blend it for a smoother texture.
7. Peanut Butter
Peanut butter can substitute protein powder, providing healthy fats, protein, and a rich, nutty flavor.
Peanut butter has a strong flavor that can influence the taste of your baked goods. It’s best used in recipes where a peanut flavor is desirable.
How to make it work: Use the same amount of peanut butter as protein powder in your recipe, taking into account its strong flavor might affect the overall taste.
8. Hemp Seeds
Hemp seeds are a good source of plant-based protein and can replace protein powder in your recipes.
Hemp seeds have a slight nutty flavor. They are best ground before use to ensure a smoother texture in your baked goods.
How to make it work: Use the same amount of hemp seeds as protein powder, and be prepared that they might give your baked goods a slightly nutty flavor.
9. Flax Seeds
Ground flax seeds are rich in protein and can replace protein powder in baking recipes.
Flax seeds absorb a lot of moisture, so additional liquid might be necessary when using them. They are best used ground to ensure a smoother texture.
How to make it work: Replace protein powder with the same amount of ground flax seeds, keeping in mind that you may need to add more liquid to the recipe as flax seeds tend to absorb a lot of moisture.
10. Nutritional Yeast
Nutritional yeast is a complete protein and can add a cheesy flavor to savory baked goods.
Nutritional yeast has a cheesy flavor that suits savory baked goods best. It might not work well in sweet recipes.
How to make it work: Use an equal amount of nutritional yeast to replace protein powder. Its flavor works best in savory recipes.
11. Black Beans
Black beans are high in protein and fiber. Pureed black beans can substitute for protein powder in your baking recipes.
Black beans can change the color of your baked goods to a darker shade. Puree them well to ensure a smooth texture.
How to make it work: Use the same amount of pureed black beans as protein powder. Note that this may change the color of your baked goods.
12. Ricotta Cheese
Ricotta cheese is a protein-rich food that can be used as a substitute for protein powder in baking recipes.
Ricotta cheese can make your baked goods creamier and denser. Consider reducing other wet ingredients in your recipe to maintain a balanced texture.
How to make it work: Replace protein powder with twice the amount of ricotta cheese, considering it may make your baked goods moister.
13. Lentil Flour
Lentil flour is a great source of plant-based protein and can replace protein powder in your recipes.
Lentil flour has a slightly earthy flavor and might change the color of your baked goods. Use it in combination with other flours to balance out its strong flavor.
How to make it work: Substitute lentil flour for protein powder in a 1:1 ratio. Remember that it may give your baked goods a slightly earthy flavor.
14. Soy Flour
Soy flour is a high-protein and gluten-free flour that can be used in place of protein powder.
Soy flour can make your baked goods denser. It also has a distinctive taste that might not be suitable for all recipes.
How to make it work: Use the same amount of soy flour as protein powder, and note that it may alter the taste and texture of your baked goods.
15. Sunflower Seeds
Sunflower seeds can add a healthy dose of protein to your baked goods.
Sunflower seeds have a nutty taste and can add a crunchy texture if not ground finely. Use them in recipes where a hint of nuttiness is welcome.
How to make it work: Substitute protein powder with an equal amount of ground sunflower seeds. Keep in mind that they might lend a slightly nutty taste to your recipe.
16. Pumpkin Seeds
Pumpkin seeds are a good source of plant-based protein and can replace protein powder in your baking recipes.
Pumpkin seeds can impart a greenish color to your baked goods due to their natural chlorophyll content. They should be ground before use for a smoother texture.
How to make it work: Use the same amount of ground pumpkin seeds as protein powder. This substitution might give your baked goods a greenish color.
17. Spirulina
Spirulina is a blue-green algae that’s packed with protein and can substitute for protein powder.
Spirulina has a strong, seaweed-like flavor that might not be suitable for all baked goods. Use it sparingly and in recipes where its vibrant green color and unique taste can shine.
How to make it work: Replace protein powder with half the amount of spirulina due to its strong flavor. It will give your baked goods a vibrant green color.
18. Sesame Seeds
Sesame seeds are high in protein and can replace protein powder in your recipes.
Sesame seeds have a distinctive taste that can influence the flavor of your baked goods. Use them in recipes that pair well with a sesame flavor.
How to make it work: Substitute an equal amount of ground sesame seeds for protein powder, noting it might add a slight sesame flavor to your baked goods.
19. Powdered Milk
Powdered milk is a good source of protein and can be used as a substitute for protein powder in baking recipes.
Powdered milk can make your baked goods denser. As it is a dry ingredient, you might need to adjust the amount of liquid in your recipe to maintain a balanced consistency.
How to make it work: Use the same amount of powdered milk as protein powder, but remember to adjust the liquid content in your recipe as necessary.
20. Tofu
Tofu is rich in protein and can replace protein powder in your recipes, especially in smoothies and puddings.
Tofu has a bland taste that can absorb the flavors of other ingredients. Use silken tofu and blend it well for a smoother texture in your baked goods.
How to make it work: Substitute the protein powder with twice the amount of silken tofu, and remember to blend it until smooth before use.
21. Buckwheat Flour
Buckwheat flour is a good source of plant-based protein that can substitute protein powder.
Buckwheat flour has a robust, earthy flavor that might not be suitable for mild-flavored recipes. It’s also darker in color, so be aware that it can change the appearance of your baked goods.
How to make it work: Replace protein powder with the same amount of buckwheat flour, keeping in mind that it might give your baked goods a slightly earthy flavor.
Substituting protein powder in baking is simple when you have a variety of alternatives to choose from.
These protein-rich foods not only offer the nutritional benefits of protein powder but can also add unique flavors and textures to your baked goods.
The Takeaways
Whether you’re out of protein powder or just want to try something new, this list of 21 substitutes provides plenty of options.
From almond flour and Greek yogurt to chia seeds and quinoa flour, these high-protein alternatives can bring new tastes and textures to your recipes.
The general rule of thumb when substituting is to use an equal amount of the substitute.
However, some of these options, like Greek yogurt or cottage cheese, might require double the amount.
And, since some substitutes are more absorbent than protein powder, additional liquid might be necessary.
Remember, baking is a creative process. Don’t hesitate to experiment with these substitutes to see which ones work best for your recipes.
Happy baking!
