Baking Protein

“Baking for fitness”

4.6/5 344 customer reviews
4.6 5 344
foodspring Baking Protein
Baking Protein
Baking Protein
Out of Stock
750g tin
19.99 €
(26.65 €/1 kg) Incl. VAT & plus shipping
Icon: heat-stable
Heat-stable up to 180°C
Perfect consistency every time
Icon: Cream of tartar baking powder
Cream of tartar baking powder
Soft and fluffy results
Icon: gluten-free
Suitable for gluten-free baking
Icon: less carbohydrates
92% fewer carbs
Compared to standard wheat flour*
Icon: cow
Milk from grass-fed cows
Excellent milk quality

Milk protein concentrate, cream of tartar baking powder (raising agent: sodium hydrogen carbonate), acidulant (potassium hydrogen tartrate), corn starch (4%)

Sales description

Whey protein concentrate for baking, with raising agent

Nutritional information per 100g
Energy 1453 kJ/342 kcal
Fat 1.4g
of which saturated fatty acids 1.1g
Carbohydrates 5.7g
of which sugar 4.8g
Protein 77g
Salt 0.20g
Amino acids per 100g
Alanine 3168mg
Arginine 3552mg
Aspartic acid 7488mg
Cysteine 1152mg
Glutamic acid 20736mg
Glycine 1824mg
Histidine 2592mg
Isoleucine 5088mg
Leucine 9216mg
Lysine 8064mg
Methionine 2688mg
Phenylalanine 4704mg
Proline 9408mg
Serine 5376mg
Threonine 4320mg
Tryptophan 1344mg
Tyrosine 5088mg
Valine 6144mg

Not suitable for people with milk allergies (incl. lactose). May contain traces of crustaceans, soy, and/or gluten.

Dosage & Preparation

Pizza, brownies, or pancakes. Baking Protein turns your favorite dough into fitness food. Just replace 30-50% of the flour with Baking Protein and stick to all the other instructions in the recipe.

Note: Our Baking Protein is not a great fit for shakes because it contains cream of tartar baking powder. If a protein shake is your goal, try our whey protein or vegan protein.

Our baking protein tip

What's your favorite recipe? Our Baking Protein is perfect for both sweet and savory doughs. No artificial flavors or sweetener. Just fitness-friendly nutritional values and unmatched taste.

Our FAVORITE recipes

Protein Pizza

    Ingredients for one pizza (⌀ 30 cm)
    • 100g baking protein
    • 60g low-fat quark
    • 80g spelt flour
    • 2 tbsp olive oil
    • 170ml water
    • 2 pinches of salt
  • Preparation
  • Preheat oven to 180°C.
  • Combine baking protein, flour, quark, and salt in a bowl.
  • Slowly add water and mix until dough is creamy.
  • Roll out your dough between baking sheets, remove top layer, and brush with olive oil.
  • Pre-bake at 180°C for 7 minutes.
  • Add toppings, then bake again for 10-15 minutes.

Nutritional information (per 100 g): 
211 kcal, 16 g protein, 26 g carbohydrates, 4 g fat

Protein Muffins

  • Ingredients for approx. 9 muffins
  • 2 bananas
  • 200g ground almonds
  • 3 eggs
  • 3 tbsp low-fat quark
  • 2 tbsp peanut butter
  • 2 tsp baking powder
  • 4 tbsp baking protein
  • 200ml almond milk
  • Vanilla extract
  • Berries, e.g. blueberries
  • Preparation
  • Preheat oven to 180°C.
  • Combine all ingredients except berries in a bowl.
  • Mix until dough is smooth.
  • Line muffin tin with baking paper.
  • Put dough into muffin tin.
  • Caution: Fill the tin halfway. 
  • Smooth out the dough with a spoon.
  • Garnish muffins with blueberries.
  • Bake at 180°C for 25 minutes until golden brown.
  • Let cool and then dig in!

Nutritional information (per 100 g): 
211 kcal, 16 g protein, 26 g carbohydrates, 4 g fat

Protein brownies

  • Ingredients for a tray of brownies (23 x 23 cm)
  • 80g Baking Protein
  • 80g whole grain oats
  • 2 ripe bananas
  • 2 eggs
  • 4 tbsps organic coconut oil
  • 8 tbsp agave syrup
  • 4 tbsp cocoa powder
  • Preparation
  • Mash bananas with fork.
  • Mix all ingredients in bowl.
  • Grease flat baking tin.
  • Pour dough into greased baking tin.
  • Bake in oven at 180°C  for about 20 minutes.

Nutritional information (per 100 g): 
211 kcal, 16 g protein, 26 g carbohydrates, 4 g fat

Average customer review


I've used it to make millies cookies and OMG this is beyond good, I am trying to eat healtier but with this amazing products is really hard I just keep baking and baking.

Best I've ever tried!

Easy to work with, perfect result.

Einfach Lecker

Wir haben gerade Brownies damit gebacken und wir sind mehr als begeistert !!!!

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General information about baking protein

Our baking protein is specially made to suit the needs of fitness-conscious (hobby) bakers. Tasty or fitness-friendly? With our baking protein you no longer need to choose. It replaces 30-50% of the flour used in standard recipes.

Usage of the baking protein significantly increases the protein proportion of the recipe and reduces the carbohydrate proportion when compared with standard baking recipes. It doesn't make any difference whether you're making pizza, bread or cake dough. Baking protein is suitable for all types of baking recipes.

Made for baking

The basis and main ingredient of our baking protein is milk protein. Milk protein is made up of casein and whey. While casein is naturally heat-stable, pure whey protein already denatures at temperatures of 60°-70 °C.

To guarantee heat stability up to 180 °C the casein and whey protein proportions in our baking protein are coordinated in such a way that normal baking temperatures do not affect the structure of the proteins. That's why the baking protein lets you enjoy an unadulterated taste and a good consistency in your favorite recipes.

Fast baking and optimal consistency

When baking with pure protein the dough consistency often changes. The dough becomes less fluffy than when baking with flour. Our baking protein contains cream of tartar baking powder to reduce that phenomenon. In contrast to most standard raising agents, our cream of tartar baking powder does not contain phosphates and has a mild flavor.

Highlights of baking protein by foodspring

  • Heat-stable up to 180°C
  • With real cream of tartar baking powder
  • 1000% gluten-free
  • Milk from grazing cows
  • Supports carbohydrate-reduced baking
  • Suitable for sweet or savory dough

Baking protein for muscle building

In the muscle building phase it is important to consume both sufficient calories and sufficient protein to create a basis for muscle growth and mass building. Integrating food that is rich in protein into everyday life as often as possible makes it easier to achieve this daily protein intake.

With baking protein, pizza dough, bread rolls or sweet baked goods transform from pure calories to a protein source in everyday meals. Because baking protein reduces carbohydrate consumption it is also useful in the definition phase.

Baking protein for your beach body

When training, adequate protein consumption is just as important as a reduction in calories. Food with baking protein helps to achieve this protein intake. This means that you can even eat pancakes etc. in the definition phase. Fruit and vegetables? Should naturally still have priority. Baking protein turns your cheat meal into fitness food.

Baking protein reduces the carbohydrate proportion of classic recipes and is therefore also suitable for low-carb phases.

The correct intake of baking protein

Baking protein can replace 30-50% of the flour in standard recipes. Simply reduce the flour in the recipe by the appropriate amount and replace it with the same amount of baking protein, then follow the recipe as normal.

Baking protein is not suitable for drinking and must therefore not be used for protein shakes. Anyone who likes to drink shakes should go directly to their favorite protein shake.

Who should use baking protein?

Baking protein is suitable both in the muscle building and definition phase, and also for everyday baking. In other words it is suitable for anyone who wants to increase their daily intake of protein or make their recipes more fitness-friendly.

Even better if the cake or pizza are not only delicious but also have sporty nutritional values.

Possible side effects of baking protein

Baking protein lets you easily increase your daily protein intake. Because foodstuffs with baking protein are not generally associated with protein intake you may not notice how much protein you are actually consuming.

The main ingredient of the baking protein is milk, which means that it contains lactose.

From a daily protein intake of more than 1.5 g of protein per kg of body weight you should drink at least 2-3 liters of water per day to support proper functioning of your kidneys. Anyone with kidney problems should talk to their doctor before increasing their intake of protein.

Buying baking protein online

Anyone who wants to buy baking protein online should focus on the ingredients list and the heat stability of the proteins. Milk protein, which is naturally composed of whey protein and casein, is perfect.

The addition of a raising agent is also an indication that the respective protein is suitable for baking. The raising agent that is added should be free of phosphates and have as mild a flavor as possible.

Frequently Asked Questions
Why should I bake with Baking Protein?

Because Baking Protein is specially designed for baking. It's a heat-stable milk protein that doesn't affect the flavor of your favorite recipe, even at high temperatures. Milk protein is naturally composed of whey and casein. This combination, plus the cream of tartar baking powder, supports good dough consistency.

How can the Baking Protein be heat stable?

Thanks to the perfect proportion of casein. To discover the perfect proportion, our internal and external expert team of nutritionists and food technologists tried out various raw materials and carried out a lot of tests to find the perfect protein.

Is there an easier way to make pancakes and brownies?

For those in a hurry, we've developed practical and super easy to use baking mixes. With our brownie or pancake baking mixes, you can create a delicious cake or even a whole breakfast with almost zero effort. Best of all, our ready mixes have much more protein and fewer carbs than standard baking mixes. They taste delicious, and you don't have to keep an eye on nutritional charts!

Will the Baking Protein change the consistency of my dough?

Since protein has different qualities than standard flour, the dough will be a little firmer. Cream of tartar baking powder loosens the dough up a little. It also contains no phosphates and is milder in flavor than similar products. Still, if you feel that the dough is too firm, you can always add 10-20% more liquid. We recommend replacing 30-50% of the flour with our Baking Protein.

What are the advantages of baking with protein?

We don't think too highly of carb-bashing and crash diets. But we do think it's good to eat smart. Unfortunately, the nutritional values of standard wheat flour products are often not fitness-friendly. By replacing some of the flour with our Baking Protein you can replace carbs (and therefore some of the overall energy value) with protein. Increased protein intake is particularly useful in the muscle building or definition phase of workout plans.

Why can't I replace all the flour in my recipe with your Baking Protein?

Our Baking Protein is very versatile and suitable for both sweet and savory recipes. But because protein has different baking properties than flour, it's important to follow most details of the original recipe. This way, your favorite recipe will have better nutritional values without any flavor enhancers or artificial flavors.

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