Monday, May 27, 2013

Foray into whey protein... and BEST coffee cake ever!

Aerial view of what is pure deliciousness.
Look at that!!! Can't you see the "delicate crumb?"

It's been a while, I know.  There's this thing called life, you see.  Life included lots and lots of school this semester, but with college physics in the rearview (buh-bye!), I hope to have some more time and energy for creative outlets like baking and writing.

I'm sure you're just so impacted by my return.  I'll give you a moment to collect yourself.

Tom and I are both a bit under the weather, which has been AMAZINGLY RAINY!!!!  I am exuberant about the rain but less so about our sniffles.  And when I am sniffly, I don't usually want to bake anything difficult, but something kept whispering to me while I read Carolyn's cinnamon roll coffee cake post.  I could smell it through the screen, and it seemed like I could put it together in the time it takes to brew coffee. The one quirk?  Many of her recipes include whey protein.

Whey protein.  In baked goods.  What?

At first, I scrunched my nose in suspicion.  I mean, I love a good isopure shake after a workout... but protein powder in baked goods?  Reeeeaaaallly?

But think about it.  Gluten is a protein.  It is the gooey goodness that makes baked goods and pasta tender and chewy.  It's not too much of a stretch to think that whey protein would have similar properties.  Perhaps, then, whey protein is not just for meatheads but also for bakers.  With that conviction, I whipped up this coffee cake in no time. And oh. my. gosh.  It was perhaps the best coffee cake I have EVER had.  It rose well and was super moist throughout.  I think I have found my new base recipe for cupcakes!

The recipe creation is absolutely Carolyn's, but I'm a lazy pants and skipped a few steps.  I also don't have Swerve in the budget right now, so I subbed in generic splenda from kroger to the level of sweetness I prefer.  I'm sure hers was better, but, again, lazy pants.  Here's what I did.

3 cups almond meal or flour.  (I used half of each; Trader Joe's meal is a bit cheaper than almond flour)
1/4 c whey protein
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 T cinnamon (always good to have it everywhere!)

1/3 c splenda
1/2 c butter, melted
1 tsp vanilla
3 large eggs
1/2 c almond milk

1) Combine 1st group ingredients in one bowl.
2) Blend second group ingredients in another bowl.
3) Add 1st group to second group in 2 batches, mixing along the way.
4) Pour 1/2 batter into greased 8X8.  Sprinkle a layer of cinnamon. Pour remaining batter. Sprinkle layer of cinnamon.
5) Bake at 325 for 35 minutes.

If you want icing.... melt 3 T cream cheese and mix with 1 packet truvia and 1 T cream.

Nutrition info based on 16 pieces, icing included.

Nutrition Facts
Serving Size 49 g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 5%Vitamin C 0%
Calcium 10%Iron 6%
Nutrition Grade C-
* Based on a 2000 calorie diet


  1. Just curious...what brand of whey powder did you use? I have never used this kind of powder in baking---and I am new to low carb cooking...just found your link off of the subreddit-keto. A slice of this would go just fine with a cup of tea....yum!

    1. Thanks so much for stopping by! My grocery store (sprouts) actually offers whey protein in the bulk aisle, so I don't know what brand it is, but it's probably not some premium brand based on price and bulk aisle status. I have seen a number of bloggers use different brands with good results, so I think that as long as you get an unflavored, unsweetened brand you'll be fine! I've had some flops with flavored protein just because their ratio of sweetener is too high for me, and I've never tried soy protein. Enjoy-- it does indeed go very well with tea:-)