In the time since I've started creating recipes with protein powders, I've experimented with a wide variety of different powder types. While each powder yielding a slightly different end product, but one constant remained: they were all sweet baked goods. This isn't really a surprise, however, given that most of the time you think of flavored powders, which have also been sweetened.
The beauty of baking with protein powder is the ability to substitute a flour with protein powder, sometimes significantly reducing the carbohydrates in a given recipe. Why should that only be limited to desserts and breakfast items?
I've been on a mission answer this question by creating a savory protein-packed baked good!
Not only is this recipe the FIRST of my experiments in the savory, non-sweet realm of baking with protein powder, it is also my first successful recipe attempt using Beef Protein Isolate!
Now, before you go getting skeptical of this recipe because of the fact it uses a protein powder you likely aren't familiar with, let me clear the air - NO, this does not taste like BEEF.
In fact, I've found that unflavored Beef Protein Isolate is actually quite neutral in taste. This pairs so very nicely with the other main star of these biscuits: coconut flour. I personally love baked goods that use coconut flour - I'm a huge fan of the nutty flavor it brings to the final product. Coconut flour is gluten free, low in carbohydrates and high in fiber! Win win win!
These biscuits seriously couldn't be simpler. I know many times baking can be daunting because of the precise measurements and detailed preparation. Not with these. It is as easy as mixing the wet and dry ingredients together into a dough (Warning: it will be sticky!) and forming said dough into biscuits. That's it! It is important to not the main difference between gluten free baking from baking with a wheat flour: the absence of gluten also means that your baked good won't rise or expand as much (or at all) as you may be used to. Simply put, the shape and size you make your biscuits pre-baking is how they will look post-baking.
The nutritional information for each biscuit is so incredible that you will have a hard time not pacing yourself when it comes to eating these! They are high and protein and fiber plus low in carbs and fat. They are great on their own but are also a fantastic option for creating a sandwich and using the biscuit cut in half as a bun.
Here's your solution for wanting to have your [biscuit] and eat it too!
Low Carb Protein Biscuits
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 biscuits
- 1/4 cup Beef Protein Isolate (1 scoop), unflavored
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/4 cup water
- Baking Sheet
- Parchment Paper
- Preheat oven to 375°F. Prepare baking sheet by lining with parchment paper.
- In a mixing bowl combine your dry ingredients: beef protein, coconut flour, baking powder and salt. Whisk to fully mix ingredients. Add eggs and water to the bowl and whisk until batter is smooth. This can be done in a stand mixer, with an electric hand mixer or by hand with a whisk.
- When all is combined, dough will be sticky - don't fret! Form the dough into 4 equal biscuits on your parchment paper lined baking sheet. Because this is a gluten free batter, the biscuits won't rise much from the original shape you form them into.
- Place in oven to bake for 18-20 minutes. Biscuits are done baking when a toothpick inserted into the center of a biscuit comes out clean. Serve immediately or allow to cool completely and store in an air tight container for later.
Special Note: I've created this recipe based upon using Beef Protein Isolate. I have not tried other powder types so I can not guarantee the recipe will turn out the same using a different powder type (i.e. whey, pea, egg, etc.)
Nutritional Information (1 biscuit):
125 calories - 12 g Protein, 8.5 g Carbohydrates (5 g Fiber), 4.5 g Fat