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cinnamon toast crunch protein butter recipe

Cinnamon Toast Crunch Protein Butter

A 4-ingredient recipe for protein butter using Cinnamon Toast Crunch cereal and protein powder.

Course Dessert, Snack
Cuisine American
Keyword protein butter
Prep Time 5 minutes
Servings 14 Servings
Calories 63 kcal
Author Mason Woodruff


  • 2 1/4 C (93g) Cinnamon Toast Crunch or a similar cinnamon breakfast cereal
  • 2 scoops (64g) Vanilla Protein Powder I used Dymatize 100% Whey
  • 5 Tbsp (70g) Land O' Lakes Light Butter
  • 2 Tbsp (30mL) Walden Farms Pancake Syrup


  1. Add all the ingredients to a food processor, starting with four tablespoons (56g) butter. Depending on the protein powder you use, you may not need the full amount. 

    how to make protein butter
  2. Pulse until everything is mixed evenly. The image for this step is a great example of needing more butter. Add the fifth tablespoon of butter and blend again. 

    protein butter recipe step 2
  3. The protein butter should be smooth and easily spreadable. Refrigerate leftovers and briefly thaw before using. 

    protein butter recipe step 3

Recipe Notes

  • To save calories, you can try using unsweetened apple sauce or more syrup after the initial four tablespoons of butter to bring the protein butter to the right texture. 
    • If you're using a thicker protein powder like PEScience Select, you may need a bit more butter, apple sauce, or syrup to get the really creamy texture.
  • For best use with leftover protein butter, give it a few minutes to thaw before trying to spread it on anything. You can also microwave the protein butter for 5-10 seconds to soften it before use. 
    • If you'd rather have a single serving, use the following scaled recipe:
      • 1/3 C (13g) Cinnamon Toast Crunch
      • 1/3 scoop (10g) Protein Powder
      • 2 tsp (10g) Light Butter
      • 1 tsp (4g) Walden Farms Pancake Syrup 
      • Macros: 126 Calories | 7.2P | 11.6C | 5.2F