When the air turns crisp and the holidays approach, there’s nothing quite like the smell of warm gingerbread wafting from the oven. This Protein Gingerbread is a modern twist on a traditional favorite, offering all the nostalgic flavors of cinnamon, ginger, allspice, and nutmeg—with a boost of protein to keep you fueled through the busy season.
With 10g of protein and just 231 calories per serving, this gingerbread is as versatile as it is delicious. Enjoy it warm as a healthy holiday breakfast (I dollop mine with Greek yogurt for even more protein), as an afternoon snack to keep you energized, or dress it up with whipped cream or a scoop of ice cream for a dessert that will leave everyone smiling.
This gingerbread with protein powder recipe is so simple you can whip it up in 30 minutes or less, from mixing bowl to table. Use your favorite protein powder to make it uniquely yours (I used a plant-based protein powder from Nuzest – save 15% code FITFORK) and bake it in either a small 6×6” brownie pan or 8” round cake pan— or make it a skillet gingerbread with an 8” cast-iron skillet.
Whether you’re treating yourself after a long day or sharing it with loved ones as a Christmas protein dessert, this sweet and spicy gingerbread will bring the cozy holiday vibes to your kitchen. So, preheat that oven, and let’s make the season a little sweeter (and stronger).
Also, I list out easy gingerbread spices below, but this time of season, when I’m making so many high protein holiday desserts, I like to prepare my own Homemade Gingerbread Spice Blend. If you use ,this recipe, substitute 1 Tablespoon total for the cinnamon, ginger, allspice and nutmeg measurements listed in the recipe card.
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- ¼ cup butter
- ½ cup unsweetened applesauce for convenience: a 4-oz, single-serve tub
- ¼ cup molasses
- 1 large egg
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- ¾ tsp baking soda
- ¼ tsp salt
- 1 cup vanilla protein powder tested with whey and plant-based
- 2/3 cup all-purpose flour or gf baking blend
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Preheat oven to 350F.
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Place butter and applesauce in medium microwave-safe mixing bowl and warm up on defrost mode of microwave for about 1 minute or until softened and warm.
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Add molasses to mixture and stir until combined. Whisk in egg.
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Next whisk in cinnamon, ginger, nutmeg, allspice, baking powder and salt until combined. Next stir in protein powder, followed by flour, until a thick batter is formed.
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Pour batter into an 8” cast-iron skillet or small 6”x6” brownie pan that has been sprayed with cooking spray.
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Bake for 18-20 minutes, or until toothpick pulls clean from the center. If desired, dust with powdered sugar.
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Cut into 6 pieces, serve warm. Store leftovers in air-tight container on counter for up to 4-5 days, or in the freezer for up to 6 months.
