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Macro Friendly Buttery Beer Bread







SERVING SIZE: 80g piece

YIELDS: about 8 servings

Measurement Style:


– 120g light butter (Country Crock brand is recommended)
– 200g all purpose flour
– 1 tsp baking powder
– 1 tbsp butter flavoring
– 150g unflavored whey (Quest multipurpose mix is recommended)
– 30g sugar
– 170g light beer

*Note: When baking with protein powder, we recommend staying away from pure isolate powder as that does not bake well (turns recipes to a cardboard texture). Whey/Casein blends usually work best for baking. Quest Multipurpose mix is recommended for this recipe.


  1. Preheat oven to 350 degrees F.
  2. Melt butter in a large bowl until about half-way melted. Save 20g (1.5 tbsp) of the melted butter in a separate bowl to brush on top at the end).
  3. Add all other ingredients and mix until dough consistency is reached. When pouring in beer, pour slowly and stir simultaneously.
  4. Spray loaf pan with 0 calorie non-stick cooking spray and transfer dough into pan.
  5. Brush the reserved butter on top.
  6. Bake for 30-40 minutes until you can stick a toothpick in and it comes out clean. Check frequently after 25 minutes to make sure not to over-bake. Enjoy the Buttery Beer Bread while it’s hot!