Why Our Desserts Actually Keep You Full

Most desserts are designed to leave you wanting more. Ours are designed to satisfy you — and a lot of that comes down to protein.

We bake with a whey and casein protein blend. This post is about whey.

What is whey protein?

Whey is one of the two proteins found in milk. When milk is processed to make cheese, the liquid that separates out is whey. That liquid is then filtered and dried into the powder you might recognize from protein supplements.

It's a complete protein — meaning it contains all nine essential amino acids. It's also one of the most bioavailable proteins there is, meaning your body absorbs and uses it efficiently.

One thing worth knowing: the whey protein we use has a single ingredient — milk. No fillers, no artificial flavors, no additives. Just the protein, as it comes.

Why it's in our baked goods

We're not adding protein as a marketing feature. We're adding it because it changes how the food performs — both in the oven and in your body.

In baking, whey protein helps with structure. It contributes to the texture and softness of the final product in a way that holds up well without making things dense or dry.

In your body, protein slows digestion and supports steady energy. A dessert with real protein content leaves you feeling satisfied in a way that a pure-sugar treat doesn't. That's not a claim — that's just how protein works.

The result

Our mini cakes and baking mixes both deliver 11g of protein per serving with 0g added sugars.

That's not because we sprinkled protein powder on top — and it's not coming from the eggs you add at home. The protein is built into the mix itself. Whether you're eating a finished cake or baking from one of our mixes, you're getting the same protein content from the same source: the recipe.

Dessert that does more. That's the goal.

Next up: casein protein — the slower-digesting complement to whey, and the reason our baked goods stay soft and thick.

This is part of our Meet the Ingredients series.