The Best Way To Make Protein Powder Dessert More Moist

Let’s be real with ourselves here: by the time you add protein powder to a brownie recipe, you’ve already agreed to sacrifice some flavour to the macro gods.

Yes, you can coddle the supplement into something impressively like a “normal” dessert. But the result always ends up a little mealy and – my pet peeve – dry.

Often, the compromise is still worth it. I’m OK having a six-out-of-10 dessert on a weeknight if it means I can hit my protein goals without eating like a Flintstone.

Still, any methods to improve the texture of my existing brownie mug cake recipe – especially if it adds a bit more fibre to the dish – are welcome. Which is why I found myself buying a big can of American-style tinned pumpkin last week.

Pumpkin puree (the kind our friends across the Atlantic use for pies) is known for giving baked goods a fudgy softness.

When the high-moisture ingredient cooks, it releases steam. This is sometimes unwelcome if you want, e.g., chewy pumpkin cookies, but for foods that already lack a little hydration, it’s a gift.

The addition isn’t too sweet, either, which is good seeing as my current protein powder tastes quite saccharine.

I used 100g in place of my usual mashed banana for a protein powder “mug cake” (I mean, it’s technically made in a bowl, but it’s still microwaved).

The recipe I ended up using was:

• 100g pumpkin puree,
• 1 egg,
• 15g sugar,
• 10g dark chocolate,
• 25g chocolate protein powder,
• 15g flour,
• 1/2 tsp baking powder,
• splash of milk.

I simply mixed the lot together and put it in the microwave for about two minutes.

I’m not a pro, though. If you’re less lazy than me, other pumpkin and protein powder concoctions – like these pumpkin spice protein cookies and a five-star pumpkin custard – sound much more delicious.

Massive disclaimer here: I know this doesn’t look particularly appetising. To that, I say, read my opening comment about protein desserts and compromise.

But looks aside, I was genuinely wowed – and pleasantly surprised – by how well the addition worked.

My mug cake, which is usually a little rubbery (in fact, I slightly undercook it to ensure it’s not bone-dry) became velvety and silky, a bit like an earthier Basque cheesecake.

Given that protein powder can be a tough ingredient at the best of times (and microwave cakes tend to be rubbery no matter their contents), it’s safe to say I’ve been converted.