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Old 02-23-2016, 04:11 PM   #1
tulipsandroses
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Baking with protein powder - T

Any tips for baking with PP? I know you can't use it exclusively but any dos and don'ts when it comes to PP baking?

I used to really dislike the taste of protein powder in baked goods but recently sampled Quest protein powders in Vanilla, Banana, Salted Caramel and Cookies and Cream and I was really impressed with them. I've experimented a bit with two batches of cupcakes . I wasn't measuring, just mixing the protein powder with almond flour and other flours. The cupcakes tasted great but first batch crumbled, it was still good though. I put the crumbs in cups and added HWC. LOL! Second batch much better than the first, but still soggy.
I know the BTF mix uses PP but wondering if there any other tried and true bake mixes or recipes out there.

Thanks.
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Old 02-23-2016, 04:29 PM   #2
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I want to make banana bread with the banana flavor. Any tips for making this bread? I saw a low carb banana bread recipe that used pumkin but I don't want pumpkin bread. LOL! But I am guessing something has to take the place of the bananas.
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Old 02-23-2016, 07:09 PM   #3
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Try this one tulips.

Banana Bread

2 cups almond flour
1/3 c.coconut flour
1/2 cup of banana protein powder
2 tsp. baking powder
4 eggs
3/4 c.oil (i used coconut oil)
2 tsp.banana flavoring from Netrition
1/2 c. erythritol
stevia (to your taste)

I didn't put an amount for the stevia because they are all different.

Blend all of your dry ingredients together in a medium bowl. Set aside.Put the
eggs,oil,banana flavoring, and sweetners blend together well.Take your bowl of dry ingredients , add 1/3 at a time and combine well.Taste your batter to see if it's sweet enough for you.
Pour into an 8x4.5 loaf pan and bake at 350 degrees for 40 minutes or until a toothpick comes out clean.Let cool , enjoy!
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Old 02-23-2016, 07:20 PM   #4
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Thanks! I will try that one tomorrow and report back!
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Old 02-24-2016, 09:46 AM   #5
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I made a batch of vanilla cupcakes the other day using some Quest vanilla protein powder. I totally agree, it is so good! Reminds me of Duncan Hines.

The recipe (makes 1 six inch cake or six cupcakes)

Dry ingredients
1 cup almond flour
1/4 cup protein powder
1/4 tsp salt
1/2 tsp glucanommanan
1/4 tsp xantham gum
1.5 tsp baking powder
1/4 tsp baking soda
1/2 cup sweetener of choice (if you like your cakes less sweet, cut by 1/4 cup)

Wet ingredients:
2 eggs, separated
1/4 stick butter, melted
1 tsp vinegar
1/2 cup of milk
1 tsp butter vanilla emulsion or vanilla extract

1/4 cup egg whites

In a bowl, beat egg whites to soft peaks.

Mix all ingredients together, and fold in egg whites. Bake in a 325 degree oven for about 45 minutes or until cake is done in the center.

*You want to beat the two egg whites with the additional 1/4 cup of egg whites. This is optional, but gives it a more spongey, cake like consistency.
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Old 02-24-2016, 04:54 PM   #6
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Thats looks good too.

Maria Emmerich has a recipe for Angel food cake that I was looking for again.It's really good Tulips.
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Old 02-24-2016, 10:17 PM   #7
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I made the vanilla cupcakes and banana bread tonight. Can't wait to try them tomorrow.

First thoughts - I had to lower the temp for both because I used a sweetener blend I discovered hidden in the back of my pantry. It was a blend of Tagatose, Erythritol and a sweetener with a combo of Xylitol and Sucralose. I have not used Tagatose in a long time so I forgot that things baked with it brown faster. I tasted an edge of the cupcake fresh out of the oven - Nice crumb texture like a real cupcake! - Tasted just a touch eggy so I hope that dissipates tomorrow when I frost them. I've had that happen before with something else I made and then the next day the egginess was gone.

I had to make some adjustments with the banana bread. I made half the recipe posted, but there was not enough liquid when I went to mix it. I added some HWC,Carbmaster milk and Sour cream to the mixture. I also added nuts and chocolate chips. I hope I didn't put too much liquid. Will let you know how it turned out tomorrow.
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Old 02-25-2016, 07:55 AM   #8
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OK so egginess has dissipated from the cupcakes! Yayyy!! They are delish!

Banana bread is fantastic!! - I think I might increase the PP next time for a more pronounced banana flavor and cut back on the almond flour a bit.

Thank you both for these recipes!! [IMG][/IMG]

[IMG][/IMG]
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Old 02-25-2016, 08:46 AM   #9
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You go girl!! They both look wonderful!!! Yum

How much extra liquid did you use? I thought I used some when I made it last.Not everybody uses nuts , I do and I like that you put in some chocolate chips.

They look so pretty!!
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Old 02-25-2016, 03:08 PM   #10
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They both look amazing! When I posted that recipe originally on another thread, I noted that they taste perfect the next day! Glad to see that was the case for you too.

What did you use for the frosting?
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Old 02-25-2016, 03:29 PM   #11
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Quote:
Originally Posted by rosethorns View Post
You go girl!! They both look wonderful!!! Yum

How much extra liquid did you use? I thought I used some when I made it last.Not everybody uses nuts , I do and I like that you put in some chocolate chips.

They look so pretty!!
Unfortunately I didn't measure. I need to get better at doing that so I can replicate what I did next time.
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Old 02-25-2016, 03:35 PM   #12
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Quote:
Originally Posted by EnglishLit View Post
They both look amazing! When I posted that recipe originally on another thread, I noted that they taste perfect the next day! Glad to see that was the case for you too.

What did you use for the frosting?
Thank you!

I was trying to make a butter cream frosting but failed - But I managed to turn it into a delicious cream cheese frosting. I used 1/4 cup Nutiva Shortening, 1/4 cup butter, 3/4 cup powdered sweetener and splash of HWC. It was too soft so I ended throwing in some cream cheese to stiffen it up. I have a ton of of frosting left so I need to make more goodies. LOL!
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Old 02-26-2016, 10:47 AM   #13
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Here is a butter cream recipe you will like.

Butter cream
4 Tablespoons butter (softened)
2 ozs. cream cheese
1 cup Swerve (confections)
1/4 c. xylitol.(powdered)
stevia
1 tsp. flavoring ( vanilla,cherry, maple etc.)

I mix everything together with my kitchenaid.Whip up really well.

PS -- I use this to make candies from Low Carb Yum and cover in chocolate. I add the xylitol and stevia to cut down on the cooling effect.
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Last edited by rosethorns; 02-26-2016 at 10:50 AM..
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Old 03-02-2016, 11:53 AM   #14
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Thanks for the butter cream recipe.

I've been trying to make a good biscuit for the last few days. No success yet. Against my better judgment, I ordered some Carbquik,Carbolose and WPI 5000 to add to the PP bake mix. I still can't stand the taste of Carbquik and Carbalose so those biscuits all went in the trash. I don't have an issue using gluten so I've been using a mix of PP,Vital wheat gluten and almond flour to make the biscuits. That mixture alone gave me dry biscuits. Adding Carbquik or Carbalose produced the right texture and fluffiness. But tasted awful.

I sure would appreciate a good PP biscuit recipe!
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Old 03-02-2016, 12:36 PM   #15
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Here's the recipe I use for biscuits. These are what I like to call "good enough" lol. I still make real high carb biscuits for my family and I don't think low carb will ever come close, but I don't miss the regular biscuits when I have these.

I do fold these over a few times so that they can have that layered, flaky consistency, so be sure to do that. Also, the Bakewell cream can be substituted for regular baking powder, but still add the baking soda. Any low carb flour will work, I've used Jenna Marie's, Carbquik and Carbalose.

1 cup low carb flour
1 tbl vital wheat gluten
1 tbl whole wheat flour
1 tbl sweetener
¼ tsp salt
1 tsp bakewell cream
1 tsp baking soda
½ stick butter, frozen
1 tablespoon unsweetened yogurt
1 egg, beaten
¼ cup buttermilk

Preheat oven to 450

Line baking sheets with parchment and set aside.

In a bowl, add all dry ingredients and whisk until well combined. Grate frozen butter into flour mixture and mix until well coated. Add wet ingredients and stir until the dough just comes together.

Flour surface and roll out dough. Fold dough in half and roll again. Roll into thirds (like an envelope) and roll. Repeat this process 3-4 times.
Pat into ¾ inches and cut with biscuit cutter. Re-roll scraps until none remain.

Bake in oven for 5 minutes, then turn oven off. Let sit in oven for an additional ten minutes. Brush with butter.
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Old 07-20-2016, 05:35 AM   #16
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So I have another vanilla cupcake recipe, and I think this is much better than the original! And the original is pretty darn stellar!

Note: It is made with soya powder, which some people can't eat, but I do fine with it. Soya powder as the sole ingredient makes baked goods turn brown VERY quickly and the tops will almost look burned, but I assure you they are not and won't taste any different than the inside of the cupcake.

1 stick butter
2 tablespoons grapeseed oil (any oil will work)
2 tablespoons light mayo
1/3 cup sweetener
4 eggs
1 tsp butter flavor
1 tsp vanilla extract

⅓ cup soya powder
1 tablespoon cake enhancer (optional, but really improves texture and preserves cake)
2 tablespoons powdered egg whites
1 scoop vanilla protein powder
2 tsp baking powder
½ tsp xantham gum
¼ tsp salt

Preheat oven to 300 degrees

Line 12-16 cupcake liners.
In a bowl with a mixer, beat butter, oil and mayo with sweetener until light and fluffy. Add room temperature eggs, one at a time, beating thoroughly in between eggs. Add flavoring and beat on medium-high speed for about 2 minutes, incorporating lots of air.

In a separate bowl, combine the dry ingredients and mix until well combined. Add the dry ingredients to the wet, and beat on medium-high for an additional 3 minutes or until the batter is light and airy.

Spoon batter about halfway into cupcake liners. You may need an additional cupcake pan.

Bake in 300 degree oven for 25 minutes, turning the pan halfway through baking. Tops of the cupcakes WILL brown considerably. Don’t be alarmed, these aren’t burned, soy flour just browns more quickly than regular flour.

Last edited by EnglishLit; 07-20-2016 at 05:40 AM..
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Old 04-08-2017, 01:00 PM   #17
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Oh no, I wish I had read through this thread before making the banana bread. My batter was like cookie dough and I didn't add any liquid because I didn't want to mess up the recipe. It is in the oven now, cross fingers it turns out ok. Next time add liquid

Debbie.
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