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Get It NowI had a lot of fun making my protein waffles and protein pancakes, so I experimented with using my favorite protein powder for something a bit more sweet and decadent: Protein donuts! It worked beautifully. I based this recipe loosely on my low carb donuts, but this time I made them chocolate (because… chocolate!) and added protein powder. They taste like a rich, chocolaty cake donut, so you’d never guess each one has almost 7 grams of protein and no refined sugar or gluten. Time to make your healthy breakfast do more for you!
Why You’ll Love My Protein Donut Recipe
- Rich, chocolaty flavor – These have double the chocolate from the cocoa powder and the glaze! My chocolate lovers, they are for you.
- Moist, cakey, and a little chewy – My protein donuts are firmly in the moist and cakey camp, but I also make them a little chewy, even almost fudgy. They are definitely cake donuts, though… which I think are the best kind anyway when we’re talking chocolate.
- Packed with protein and fiber – These have added protein from a few of the ingredients: the almond flour, the eggs, and of course, the protein powder. Each donut has 6.8 grams of protein (more than a whole egg) and a whopping 7.9 grams of fiber. It will satisfy your cravings and keep you full!
- Clean ingredients & no added sugar – Sure, you could probably add protein powder to a regular donut recipe, but they’d still be loaded with sugar. You know I wouldn’t do that. Mine use natural ingredients, almond flour instead of white flour, and are naturally sweetened. They’re also low carb and gluten-free!
- Easy to make – While it might seem like a lot of steps, they go really fast. These protein donuts only take me about 30 minutes (plus the time for them to cool, sigh!).
Ingredients & Substitutions
This section explains how to choose the best ingredients for my protein donut recipe, what each one does, and substitution options. For measurements, see the recipe card below.
Protein Donuts:
- Almond Flour – I always use my Wholesome Yum Blanched Almond Flour, because it has a fine grind that helps it taste more like real flour — no gritty texture! It replaces regular flour cup for cup, but makes these protein donuts gluten free, low carb, and healthier. If you have a nut allergy, you could try swapping the almond flour with sunflower seed meal, but coconut flour will not work for my recipe.
- Besti Monk Fruit Allulose Blend – My favorite natural, sugar-free sweetener! Other sugar alternatives may work, but this one in particular helps the donuts stay moist and cakey.
- Whey Protein Powder – My not-so-secret ingredient for high protein donuts! Plus, did you know that in gluten-free baking, whey protein powder also provides structure and helps baked desserts hold together? I always use this brand with clean ingredients. For some reason other types of protein powder don’t work the same way for me, so use whey if you can. Egg white protein powder is the worst because it will leave your donuts very dense.
- Cocoa Powder – For the chocolate flavor, of course. I always use unsweetened Dutch-processed cocoa, because it’s less bitter than regular. I don’t recommend leaving it out because it will throw off the batter consistency. If you want vanilla ones, see my recipe in my second cookbook.
- Psyllium Husk Powder – This unusual ingredient makes the donuts soft and chewy, but also helps the batter form the right consistency. Plus, (bonus) it adds a boost of fiber! If you want to get it but are unsure how else you’ll use it, my recipes for low carb bread and chaffles need it as well. Some brands can turn your baked goods purple, but this one has worked reliably for me without that issue. You can’t just leave out the psyllium in my protein donut recipe, but flaxseed meal might work as a substitute.
- Baking Powder – Allows the donuts to rise, though they don’t do that as much as regular ones. Make sure it’s fresh! I like this brand, which is non-GMO.
- Butter – Helps your protein donuts taste rich and not dry. I use unsalted butter, but if you only have salted, just omit the salt (below). Coconut oil also works fine.
- Egg Whites – Make sure they are at room temperature. You can use the extra yolks for other recipes, like keto custard or hollandaise sauce.
- Vanilla Extract – You may not know this, but high-quality vanilla is going to add a hint of sweetness to the cocoa powder resulting in irresistible chocolatey goodness.
- Sea Salt – Brings out the sweetness.
- Boiling Water – This helps the psyllium husk powder work properly.
Chocolate Glaze:
- Chocolate Chips – I use these sugar-free milk chocolate chips that my whole family loves. You can’t even tell they are sugar free, but any kind of chocolate will work.
- Coconut Oil – This leaves the glaze more shiny than using chocolate alone, and also helps it set. If you don’t have any, I recommend just omitting it rather than using anything else.
How To Make Protein Donuts
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Combine the dry ingredients. In a large mixing bowl, whisk together the almond flour, Besti, protein powder, cocoa powder, psyllium, baking powder, and salt. (I use a whisk instead of a spatula or spoon because it helps break up any lumps.)
- Add the wet ingredients. Stir in the butter, egg whites, and vanilla. A smooth, thin donut batter will form.
- Add boiling water. Start beating with a hand mixer on low speed, and as you do, slowly pour in the boiling water. Mix completely, then allow the batter to sit to thicken.
- Transfer the batter to your pan. Divide dough into 6 sections, roll into logs, and place into greased donut pan. (It will be fairly sticky — see my tips below.)
- Bake the protein donuts. They are done when a toothpick comes out almost clean. See my notes on this below! Let the donuts cool in the pan a bit before removing them, then cool completely on a wire rack.
- Coat them in glaze. Gently melt chocolate chips and coconut oil together in a double boiler. Let the mixture cool slightly, then dip each donut in glaze, swirling to coat. Let the protein donuts cool to set the glaze.
My Recipe Tips
- Grease the donut pan generously. These donuts stick easily, so this is important! I usually just use a clean-ingredient avocado oil cooking spray because it’s fast, but you can also use butter or coconut oil. Make sure to go up the sides!
- Coat your hands in oil before forming the donuts. I do this so that it doesn’t stick to my hands, but if it’s difficult, you can also just spoon the batter in there. The consistency can vary depending on your kitchen temperature, but my protein donuts recipe will work either way.
- Don’t overbake. Take them out when a toothpick comes out almost — but not completely — clean. I check for a tiny bit of batter on the toothpick, kind of like brownies. If you wait for the toothpick to be totally dry, your donuts will taste dry, too.
- Release carefully. I use a silicone spatula to release the donuts by running it along the edges, then twist gently. Don’t forget to run the spatula along the inner edge, as that’s where they stick the most.
- Dip the rounded side in the glaze. You could really glaze either side of these protein donuts, but I prefer to dip the side that was against the pan, because it’s prettier.
- Feel free to experiment with the toppings. I’ve done variations by pressing fresh raspberries into the batter before baking, using peanut butter chips for the glaze, adding my sugar-free sprinkles, or just brushing with butter and dusting with powdered Besti.
Storage Instructions
- Store: Keep the protein donuts in an airtight container at room temperature for up to 1-2 days, or in the refrigerator for up to 5 days. I prefer to glaze them right before serving.
- Freeze: I usually freeze them in a zip lock bag with parchment paper lined between them, but any container works. Thaw at room temperature before serving and glazing.
More High Protein Chocolate Recipes
I’ve got more ways to make chocolate do more for you! Add an extra protein boost with one of my other recipes:
My Tools For This Recipe
- Donut Pan – I own a couple donut pans, but this is the one I used for this protein donut recipe, so the amount of batter is just right for it. You can use any donut pan, but you may end up with a different number of donuts and the baking time can vary.
- Hand Mixer – This one I have is lightweight, so my other hand is free to add the hot water.
- Double Boiler – I use this for melting the chocolate. You can try the microwave, but it’s prone to overheating.
Protein Donuts (Double Chocolate)
These protein donuts are sweet, moist, chocolaty and a little chewy, but also gluten-free and refined-sugar-free. Easy to make in 30 minutes!
Ingredients
Tap underlined ingredients to see where to get them.
Donuts:
Glaze:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Grease a nonstick metal donut pan generously.
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In a large bowl, stir together the almond flour, Besti, protein powder, cocoa powder, psyllium, baking powder, and sea salt.
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Stir in the butter, egg whites, and vanilla, until a uniform dough forms.
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Pour in the boiling water while beating with a hand mixer at low speed for about a minute. The dough will absorb the water. Don’t over-mix. Let the dough sit for about 5 minutes to thicken.
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Divide the dough into six sections. Use oiled hands to roll a log out of the dough, place into the greased donut pan, and seal the ends to make a circle. Smooth the batter on top. Repeat with all six sections.
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Bake for 15-18 minutes, until dark golden brown on top and an inserted toothpick comes out almost clean (not totally clean is okay). Allow donuts to cool in the pan for 15 minutes.
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Run a small silicone spatula along the edges of the donut pan, on the outsides of the donuts and inside the donut holes. Gentle slide the spatula underneath the donuts to release. Cool completely on a cooling rack or plate before glazing.
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When the donuts have cooled, make the glaze. In a double boiler on the stove, melt the chocolate chips and coconut oil, and stir until smooth. Remove from heat and let the glaze cool for a couple of minutes – you want it to thicken just slightly, but still be pretty runny.
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Dip the more rounded side (the bottom side that was against the donut pan) of each donut into the glaze and swirl around to coat. Glaze will firm up as it cools.
Did You Like It?
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Recipe Notes
Serving size: 1 glazed donut
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
44 Comments
Jenny
1I tried these donuts, and I just had to come back to comment. We loved them! We could not believe they were healthy donuts, they were fantastic! This one goes into our recipe collection. Thank you so much for sharing it.
Julie
0I have a question about the donut pans. In this recipe you are endorsing the Wilton non stick pans, and in another recipe you mention that the USA 6 well pans are the best in your opinion.
Do you use different pans for different recipes?
I am in the market for a donut pan but I would really only want to purchase one. What one would you recommend?
Thank you
Maya | Wholesome Yum
0Hi Julie, I have both of them! Really, both are great and should work fine.
Tammy
0These are wonderful! I couldn’t wait for the icing to set so I had chocolate icing running down my fingers! These are nice and moist! Check them at 12 minutes though. Mine were done by then. I prefer the powdered sugar icing instead of the melted chocolate chips. I don’t remember the measurements but it’s powered sugar substitute, vanilla, and I used heavy cream instead of almond milk. It’s much more creamy and not runny. Definitely a keeper!
Serene
0Love the idea of adding protein powder to a keto donut! I would like to make these more generic, like a vanilla flavor. Do you have any recommendations on adjusting the ingredients so I can omit using the cocoa powder?
Wholesome Yum D
0Hi Serene, I have a recipe for vanilla ones in my second cookbook. I haven’t modified this specific recipe for vanilla, though.
Sandy
0Great recipe, we loved them. I overcooked a bit, and will reduce cooking time to 12 or 13 minutes next time…operator error! Lol!
John Dawkins
0Would these turn out almost as good without the Psyllium Husk Powder?
Maya | Wholesome Yum
0Hi John, No, sorry, the psyllium is necessary for moisture balance and it’s what gives them that chewy donut texture. They wouldn’t turn out if you omit it. If you want a cake donut without psyllium, try these keto donuts instead.
Ghant
0Didn’t like the cake part. Weird taste. Wasn’t very sweet (the cake). Didn’t feel like I was replacing a real donut.
Shirley
0Hi, I’m new to this site and was wondering if I could omit the whey protein in these chocolate donuts? Would it hurt the recipe?
Wholesome Yum D
0Hi Shirley, I do not recommend skipping the whey protein in this recipe.
Katie
0I love that there is a higher protein option for donuts. I’m trying to incorporate more protein in my diet and these are perfect!
Jeanette Richter
0Hi Maya, I wasn’t able to get the recipe right. The dough was loose more like cake batter. No rolling out on this one. Also came out a little too dry. They did taste good. Came out like cupcakes. Thanks Jeanette
Wholesome Yum M
0Hi Jeanette, Rolling the dough is not necessary. Depending on your kitchen temperature, you may still have a batter-like consistency to spoon into your donut wells. These donuts are more like cake donuts, so it sounds like you got a good result.
Jeanette
0Thanks I live in Az, but we keep the house @77° Do you think cooking them too long would make them come out dry.
Wholesome Yum M
0Hi Jeanette, Yes, overbaking can cause these donuts to come out dry. Next time you make this recipe, try testing them for doneness about 5 minutes earlier and adjust as necessary.
Jamie
0Incredible! I’m looking forward to having these with my morning coffee and double points for being a great source of protein!
Cathleen
0I love making homemade donuts, so this was right up my alley!
Liz
0This seems like the perfect excuse to make and eat some donuts!
adriana
0A very clever way to bake chocolate donuts and include protein. I bet this is a perfect option for those looking into more protein in their meals. Most definitely I would eat a donut rather than a protein drink. I will need to try the recipe soon.
Julia
0Honestly we NEVER get donuts because it’s such a guilty pleasure, but making these “healthier” protein donuts give me a dessert I can always sneak in after a meal every day. I think experimenting with my different flavored protein powders will be super fun!
Natalia
0I love healthy donuts specially if they are loaded with proteins. I tend to choose proteins over carbs so this recipe is perfect for my diet. Printed to make it as soon as I buy the whey powder, the only ingredient I’m lacking. Thanks for sharing this recipe!
Kayla
0These protein donuts were so delicious! I normally shy away from protein powder because it can taste chalky but it didn’t, these were great!
Angie
0Since I don’t own a donut pan, could you make donut holes instead?
Wholesome Yum D
0Hi Angie, I have not tested this recipe in any other type of pan. My only concern with donut holes are the donut batter would probably spread out on the pan and not stay in a donut hole shape.
Amy
0Protein Donuts…yes please! So chocolatey and rich!
Devon
0Could I sub the whey protein powder with egg white protein powder? Thanks!
Wholesome Yum M
0Hi Devon, I don’t usually have good results substituting whey for egg white protein powder. It typically makes baked goods dense and a little rubbery.
Heather
0“Healthy” and “donuts” are usually not in the same sentence, and you’ve really made magic with this recipe! So lovely and indulgent 🙂 Thanks for the great tips!
Linda
0Anything with chocolate is my favorite, especially when it’s low-carb like this!
Scarlet
0Wow. These were kind of mind blowing. So many unusual ingredients came together to be such tasty donuts and high in protein. Yay!
Bernice
0These protein donuts sound amazing. Don’t think I would be able to resist!!
Swathi
0Looks delicious!
Suzanne Ball
0I know it says metal pan, but could I use the silicone donut molds I have?
Wholesome Yum M
0Hi Suzanne, I have not tested this recipe using a silicone donut pan. Please let us know how they turn out if you decide to give it a try!
Kristyn
0All the health benefits I’d want in a donut!! And, you can’t even tell!! So, so good!!
Colleen
0You can’t go wrong with double chocolate! I can’t believe how easy these protein donuts are to make and they are healthy but delicious! Thanks for sharing.
Natalie
0Protein donuts?! Yes, please!! Thank you for sharing this!! Super yummy!
Shelby
0These are so delicious! They were super easy to bake and the whole family loved them.
Toni
0This is so good! And perfect that it’s healthy and easy to make!
Fran
0We loved these donuts so much! Thank you!
Camille
0Love this so much!
Suzy
0Delish! These are so filling, so decadent, and so good! Loved how easy they were to put together!