Yes, you can bake with protein powder. I use whey protein isolate in baked oats, protein bars and cookies at 160–170°C fan-forced. The trick is to replace only a small portion of the flour so the bake stays soft and moist, then give oats time to soak before it goes in the oven.
Here are the kitchen tips I use every week, three of my favourite protein bakes, and which flavour of Pure Native WPI to choose for each.
Teresa's tips for baking with protein powder
- Swap only a little flour. Begin by replacing only a small portion of the flour with protein powder, so the finished recipe remains soft and moist.
- Give oats time to soak. Let your mixture sit for 5 to 15 minutes before baking so the oats soften. I do this for baked oats and for cookies.
- Use good fats for moisture. To keep a bake moist, add a good-quality olive oil or grass-fed butter. With enough healthy fat, you can reduce the sweetener considerably.
- Add eggs for lift. To make a bake fluffy, add eggs. If you want it egg-free, a chia egg works, as long as there is enough oil or butter in the mix.
- Weigh your ingredients. My early cheesecakes came out like rubber balls because I didn't weigh anything. Scales make protein baking far more consistent.
- Bake low and watch the top. My protein bakes go in at 160–170°C fan-forced. If the top is browning too quickly, cover it loosely with foil towards the end.
- Want more protein? Add a spoonful. In a forgiving bake like oat bars, add another spoonful of protein powder to lift the protein content.
- Blend for a smoother texture. For baked oats, you can throw everything into a high-speed blender and bake as normal for a smoother, cake-like result.
Which protein powder flavor is best for baking?
Protein per 30g serve: 26g
Best in: Anything, including savoury bakes.
Unsweetened (WPI + sunflower lecithin) so you can control the sweetness.
Protein per 30g serve: 26g
Best in: Cookies, oat bars, muffins, pancakes
Sweetened with organic stevia; add a soft vanilla note
Protein per 30g serve: 24g
Best in: Baked oats, brownies, slices
Organic cocoa and stevia; doubles as your chocolate flavour
My recipes say "natural, vanilla or cocoa" for a reason: in most bakes they swap one-for-one. Use Natural when you want the recipe's other ingredients to set the flavour.
Prefer plant-based? My Protein Oat Bars work with either Pure Native WPI or Organic Pea Protein, and my High Protein Salted Caramel Banana Bread is made with pea protein.
3 protein bakes to start with
Chocolate Protein Baked Oats
Serves 6 · 160°C · about 30 minutes
Rolled oats, banana, eggs, Naked Chocolat Dark and 2 tablespoons of Pure Native WPI (Vanilla, Natural or Cocoa). Rest the mix for 15 minutes, bake, then keep it in the fridge for breakfasts through the week (eat within 5 days).
Get the full recipe: Chocolate Protein Baked Oats
Protein Oat Bars
Makes 9–12 · 170°C fan-forced · 25 minutes
Half the oats blitzed into oat flour, banana, maple and macadamia oil, plus 2 tablespoons of protein powder. Add another spoonful for more protein, or swap the banana for pureed apple or nut butter.
Get the full recipe: Protein Oat Bars
Banana Oatmeal Protein Cookies
Makes 12 · 160°C fan-forced · 30–35 minutes
From my cookbook Purely Delicious. Banana, oats, coconut, dates, apple and ¼ cup of Natural or Vanilla protein. Rest the mix for 5 minutes and shape with a small ice cream scoop. Best eaten within 1 to 2 days.
Get the full recipe: Banana Oatmeal Protein Cookies
More ways to cook with whey protein isolate
Protein powder works beyond the oven too. Try my Protein Pancakes, the no-bake High Protein Superfood Cheesecake or a Salted Caramel Protein Slice. For chia puddings, overnight oats and more, see 5 Protein Powder Recipes That Go Beyond Smoothies.
Choosing a protein powder for your kitchen? Read how to choose a grass-fed whey protein isolate.
Frequently asked questions
Can you bake with whey protein isolate?
Yes. Teresa Cutter uses Pure Native whey protein isolate in baked oats, protein oat bars and cookies, baked at 160–170°C fan-forced. Replace only a small portion of the flour so the bake stays soft and moist.
Can you bake with whey protein isolate?
Yes. Teresa Cutter uses Pure Native whey protein isolate in baked oats, protein oat bars and cookies, baked at 160–170°C fan-forced. Replace only a small portion of the flour so the bake stays soft and moist.
Can I replace flour with protein powder?
Partly. Teresa recommends replacing only a small portion of the flour with protein powder, so the finished recipe remains soft and moist. Oats, almond meal and buckwheat flour still do most of the structural work in her protein bakes.
Which protein powder flavour is best for baking?
Natural is unsweetened, so it suits any recipe, including savoury bakes. Vanilla suits cookies, bars and muffins, and Cocoa suits baked oats and brownies. In most of Teresa's recipes the three flavours swap one-for-one.
Can I use pea protein instead of whey for baking?
In many recipes, yes. Teresa's Protein Oat Bars work with either Pure Native WPI or Organic Pea Protein, and her High Protein Salted Caramel Banana Bread is made with pea protein for a dairy-free bake.
How do I store protein bakes?
Teresa's Chocolate Protein Baked Oats keep in the fridge for up to 5 days. Her Banana Oatmeal Protein Cookies are best eaten within 1 to 2 days.
