Introduction

These protein donuts are a delicious and satisfying treat that combines rich chocolate flavor with a boost of protein. Perfect for a healthy snack or post-workout indulgence, they offer a moist texture and a sweet, guilt-free glaze.

A stack of four rich chocolate donuts with a smooth, glossy chocolate glaze dripping down each layer, sitting on a white plate. The top donut has a bite taken from it, showing the soft, dense, and moist dark brown cake inside. Scattered around the plate are shiny chocolate chips, adding extra texture to the scene. The background is a white marbled surface, bright and clean, making the chocolate colors stand out. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup Wholesome Yum Blanched Almond Flour
1/2 cup Besti Monk Fruit Allulose Blend
1/4 cup Whey protein powder
3 tbsp Dutch processed cocoa powder
2 1/2 tbsp Psyllium husk powder
1 1/2 tsp Baking powder
1/4 tsp Sea salt
3 tbsp Unsalted butter (melted)
2 large Egg whites (at room temperature)
1/2 tsp Vanilla extract
1/4 cup Boiling water
1/3 cup Sugar-Free Milk Chocolate Chips
1 tbsp Coconut oil (melted)

Instructions

Step 1: Preheat the oven to 350°F (177°C). Generously grease a nonstick metal donut pan.
Step 2: In a large bowl, stir together the almond flour, monk fruit blend, protein powder, cocoa powder, psyllium husk powder, baking powder, and sea salt.
Step 3: Add the melted butter, egg whites, and vanilla extract, mixing until a uniform dough forms.
Step 4: Pour in the boiling water gradually while beating with a hand mixer on low speed for about one minute. The dough will absorb the water. Avoid over-mixing and let the dough sit for 5 minutes to thicken.
Step 5: Divide the dough into six equal sections. Using oiled hands, roll each section into a log and place it into the greased donut pan, sealing the ends to form a circle. Smooth the top of each donut batter.
Step 6: Bake for 15-18 minutes until the tops turn dark golden brown and a toothpick inserted comes out almost clean. Let the donuts cool in the pan for 15 minutes.
Step 7: Use a small silicone spatula to loosen the donuts around the edges and inside the holes before gently sliding it underneath to release each donut. Cool completely on a rack or plate before glazing.
Step 8: To make the glaze, melt the chocolate chips and coconut oil together in a double boiler, stirring until smooth. Remove from heat and let cool until slightly thickened but still pourable.
Step 9: Dip the rounded bottom side of each donut into the glaze and swirl to coat. The glaze will firm up as it cools.

Tips & Variations

For extra flavor, try adding a pinch of cinnamon or espresso powder to the dry ingredients.
If you prefer a different glaze, a simple mix of powdered erythritol and a splash of almond milk also works well.
Use silicone donut pans for easier removal without needing to grease.

Storage

Store these protein donuts in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week. Reheat briefly in the microwave to soften before serving. Glazed donuts are best enjoyed within 2 days for optimal texture.

How to Serve

Two chocolate donuts sit on a white plate placed on a white marbled surface. Each donut is covered with a shiny, smooth, thick layer of chocolate glaze that drips slightly down the sides. The donut in front is partially eaten, showing a soft, dense, dark brown cake inside with a moist texture. Around the plate, small glossy chocolate chips are scattered randomly. The scene is bright, with clear focus on the rich texture of the glaze and cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein powder?

Yes, you can substitute the whey protein powder with plant-based protein powders like pea or soy, but the texture and taste might vary slightly.

Can I freeze these donuts?

Absolutely. Freeze the cooled donuts in an airtight container for up to 3 months. Thaw at room temperature and reheat gently before glazing or serving.

Protein Donuts with Sugar-Free Chocolate Glaze Recipe

Print Recipe

★★★★★

4.7 from 147 reviews

These protein donuts are a healthy and delicious treat made with almond flour, whey protein, and cocoa powder. They are low in sugar and carbs, perfect for a nutritious snack or breakfast. Baked to perfection and topped with a sugar-free chocolate glaze, these donuts combine indulgence with wholesome ingredients.

Author: Dana
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Yield: 6 donuts 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Dry Ingredients

1/2 cup Wholesome Yum Blanched Almond Flour
1/2 cup Besti Monk Fruit Allulose Blend
1/4 cup Whey protein powder
3 tbsp Dutch processed cocoa powder
2 1/2 tbsp Psyllium husk powder
1 1/2 tsp Baking powder
1/4 tsp Sea salt

Wet Ingredients

3 tbsp Unsalted butter (melted)
2 large Egg whites (at room temperature)
1/2 tsp Vanilla extract
1/4 cup Boiling water

Glaze

1/3 cup Sugar-Free Milk Chocolate Chips
1 tbsp Coconut oil (melted)

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Generously grease a nonstick metal donut pan to prevent sticking.
Mix Dry Ingredients: In a large bowl, combine almond flour, Besti Monk Fruit Allulose Blend, whey protein powder, Dutch processed cocoa powder, psyllium husk powder, baking powder, and sea salt. Stir well to mix evenly.
Add Wet Ingredients: Stir in melted unsalted butter, egg whites, and vanilla extract until a uniform dough forms.
Add Boiling Water and Mix: While beating at low speed with a hand mixer, slowly pour in boiling water for about one minute. The dough will absorb the water. Avoid over-mixing. Let the dough sit for 5 minutes to thicken.
Shape Donuts: Divide the dough into six equal parts. Using oiled hands, roll each portion into a log and place it into the donut pan, sealing the ends to form a circle. Smooth the tops and repeat with all six donuts.
Bake: Bake the donuts for 15-18 minutes until dark golden brown and a toothpick inserted comes out almost clean. Allow them to cool in the pan for 15 minutes.
Remove Donuts: Run a small silicone spatula along the edges of the pan and around the donuts to loosen them gently. Slide the spatula underneath to release the donuts. Cool completely on a cooling rack or plate.
Make Glaze: Using a double boiler on the stove, melt the sugar-free milk chocolate chips and coconut oil together, stirring until smooth. Remove from heat and let it cool for a few minutes until it thickens slightly but remains pourable.
Glaze Donuts: Dip the rounded bottom side of each cooled donut into the glaze and swirl to coat. Allow the glaze to firm up as it cools before serving.

Notes

Ensure egg whites are at room temperature for better mixing and texture.
Do not over-mix the dough after adding boiling water to avoid tough donuts.
Use oiled hands to shape the donuts easily and prevent sticking.
Let the glaze cool just enough to thicken but keep it runny for an even coating.
Store donuts in an airtight container at room temperature for up to 2 days or in the refrigerator for longer freshness.

Keywords: protein donuts, low sugar donuts, healthy donuts, almond flour donuts, keto donuts, sugar-free glaze