Protein Donut Recipe
These rich people protein donuts They contain 16g of protein and are also low in carbs, making for a healthy dessert, fun breakfast, or delicious pre- or post-workout snack. Cakey and moist, our Chocolate Nutella Donuts are easy to make ahead, satisfying your cravings quickly!
Portions 8 donuts
Calories220.9 kcal
Cost $0.75 per donut
Ingredients
Donuts
- ½ cup full fat Greek yogurt or whole ricotta blended until smooth. full-fat dairy will provide moisture and tenderness to these baked donuts.
- 2 large eggs at room temperature
- 2 spoons avocado oil or a mild vegetable oil
- 1 ½ teaspoons vanilla extract
- 1 cup almond flour bleached (you can use about ¾ cup all-purpose flour if you’re not on a low-carb diet, but it will alter the texture of these chocolate protein donuts and may take a little longer to bake. If you prefer oat flour, you will need 1 cup and add about 2-3 extra tablespoons of milk or water to this recipe because oat flour absorbs more liquid than almond flour Your donuts will also take longer to bake coconut flour which absorbs even more than oat flour)
- ½ cup chocolate whey protein powder I used protein isolate for denser donuts, but you can use casein protein powder for fluffier donuts and decrease the amount of water/milk
- ½ cup raw stevia Swerve granulated or white granulated sugar if you are not following a keto diet
- 1 teaspoon cocoa powder Dutch trial only
- 1 ½ teaspoons baking powder
- 3 spoons unsweetened almond milk or water, or regular milk, or more if needed.
Icing
- ½ cup Keto Dark Chocolate Hazelnut Spread or Nutella. You can put it on top of your chocolate protein donuts, or you can quickly melt it in a medium microwave-safe bowl and dip the tops of the donuts in it). Other suggestions: melted peanut butter or melted dark chocolate.
- Low Carb/Sugar Free Funfetti Granules optional Or other toppings: chocolate chips or chopped nuts such as pistachios.
Instructions
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Prepare the protein donut dough: Preheat the oven to 180°C (350°F). Grease the wells of a 6-cavity donut pan.
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In a large bowl, whisk the wet ingredients (yogurt, eggs, oil, and vanilla extract) until well combined.
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Then, mix in the dry ingredients (almond flour, chocolate whey protein, sweetener, cocoa powder, and baking powder) until smooth. Add enough milk/water until you obtain a thick batter with a pourable consistency. TIP: You may need to adjust the amount of liquid depending on the type of flour used. It will change the cooking time!
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Fill each well about ¾ full and bake until the tops are firm to the touch, about 10 to 15 minutes. Place the pan on a wire rack and let the donuts cool in the pan. NOTE: If you have any donut batter left, clean and dry the pan, grease 1-3 wells, pour in the leftover batter and bake.
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To glaze the donuts with Nutella: You can put Nutella on top of the donuts and top them with some sprinkles, or you can dip the tops of the high-protein donuts in melted Nutella/peanut butter or melted chocolate and top them with sprinkles.
Notes on the recipe
Storage: Store glazed donuts in an airtight container in the refrigerator for up to 5 days. You can freeze your protein donuts (unfrosted) for up to 2 months.
Nutrition
Calories: 220.9kcal | Carbohydrates: 13.1G | Protein: 15.8G | Fat: 15.3G | Saturated fat: 3.5G | Polyunsaturated fats: 0.7G | Monounsaturated fats: 2.9G | Trans fats: 0.01G | Cholesterol: 41.5mg | Sodium: 65.5mg | Potassium: 118.2mg | Fiber: 2.3G | Sugar: 1.1G | Vitamin A: 71.4UI | Soccer: 89mg | Iron: 1.4mg
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