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My protein waffles were such a hit recently, I thought it would be fun to make another treat with protein powder. Time to make dessert do more for you, with this protein donut recipe! These protein packed donuts are not only filled with rich, chocolaty flavor, they’ll also keep you full for hours with a whopping 6 grams of protein.
If you’re making delicious treats and want to keep them healthy, you need the right ingredients — especially when it comes to chocolate. That’s why I only use ChocZero Chocolate Chips for glazing these healthy protein donuts. With no sugar, sugar alcohols, gluten, or GMOs, they’re the perfect choice for the conscious chocolate lover… and they taste just like the real deal!
What Are Protein Donuts Made Of?
Protein donuts are a healthier take on traditional homemade donuts. They usually swap all purpose flour for a gluten-free alternative and incorporate higher-protein ingredients like vanilla protein powder, Greek yogurt, or peanut butter.
These healthy protein donuts follow the same trend, and get their protein from egg whites, almond flour, and unflavored whey protein powder. They’re a great way to make a healthy dessert, breakfast, or snack more filling!
Why You’ll Love This Protein Donuts Recipe
- Rich, chocolaty flavor
- Texture is a mix of cakey and chewy
- Wholesome, simple ingredients
- Ready in about 30 minutes
- 6 grams of protein per donut
- Free from sugar and gluten
Protein Donuts Ingredients
This section explains how to choose what goes into your protein powder donuts, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
For the donuts:
- Wholesome Yum Blanched Almond Flour – This one has a fine grind that helps it taste more like real flour — no grit!
- Besti Monk Fruit Allulose Blend – My favorite natural, sugar-free sweetener! Other sweeteners may work, but this one is the best choice — it helps these chocolate donuts stay moist and cakey.
- Whey Protein Powder – The secret to high protein donuts! In gluten-free baking, protein powder also helps baked desserts hold together.
- Cocoa Powder – For double chocolate protein donuts like these, you need cocoa in the batter! Get a high-quality kind if possible.
- Psyllium Husk Powder – Helps the donuts stay soft and chewy, and adds a healthy boost of fiber.
- Baking Powder – A rising agent. Make sure it’s fresh.
- Sea Salt – Balances the sweetness.
- Butter – I use grass-fed, but get any unsalted variety you prefer. Coconut oil should also work.
- 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 – Adds richer flavor.
- Boiling Water – Helps the psyllium expand and work properly.
For the glaze:
How To Make Protein Donuts
This section shows how to make glazed protein donuts with step-by-step photos and details about the technique. For full instructions, see the recipe card below.
- Mix dry ingredients. In a mixing bowl, whisk together almond flour, Besti, protein powder, cocoa powder, psyllium, baking powder, and salt. (Using a whisk helps break up any lumps.)
- Add wet ingredients. Stir in butter, egg whites, and vanilla. A smooth, thin dough will form.
- Add boiling water. While beating with a hand mixer, slowly pour in boiling water. Mix completely, then allow the donut batter to sit for five minutes to thicken.
- Transfer. Divide dough into 6 sections, roll into logs, and place into greased donut molds or a donut pan. (You can grease using butter, coconut oil, or your favorite clean-ingredient cooking spray.) Seal into circles.
TIP: If the batter/dough is a little too runny to roll into logs, just spoon batter evenly into the donut pan. The consistency can vary depending on your kitchen temperature, but this protein powder donut recipe will work either way.
- Bake. Bake in the oven until an inserted toothpick comes out nearly clean (a little batter left on the toothpick is okay, as long as it’s not very wet). Cool in the pan for 15 minutes, then run a small silicone spatula along the inner and outer edges, and twist the donuts to release.
- Glaze. In a double boiler, gently melt chocolate chips and coconut oil, then cool slightly. Remove donuts from the pan and dip each donut in glaze, swirling to coat.
- Cool. Let the donuts cool to set the glaze. (You can cool on a cooling rack or any surface, really.)
Frequently Asked Questions
Are protein donuts good for you?
Most protein donuts are probably good for you, but they can still be high in sugar or carbs. This protein powder donut recipe is most definitely good for you, since it uses real food ingredients and contains no sugar or gluten.
How to make protein donuts moist?
Fat in the batter and baking for the right amount of time are the two keys to helping protein donuts retain their moisture. In this recipe, butter keeps them moist. Also, remember to take them out when a toothpick comes out almost – but not completely – clean. If you wait for the toothpick to be totally dry, your donuts will be too dry as well.
Are protein donuts vegan?
You can certainly find vegan protein donut recipes available — check what is in them to be sure. Since these donuts contain whey, butter, and eggs, they are not vegan.
How many carbs are in protein donuts?
Carbs in protein donut recipes vary widely depending on what is in them. This recipe is low carb and also suitable for a keto diet, at just 3.2 grams net carbs per serving.
Can I make them dairy free?
Yes, you can swap the whey protein powder with egg white protein powder and swap the butter with coconut oil.
Can I use coconut flour?
No, sorry coconut flour will not work in this recipe. If you have a nut allergy, you could try swapping the almond flour with sunflower seed meal.
Protein Donut Variations
These are one of my favorite recipes because they’re so fun to customize! Try these flavor combos:
- Chocolate Peanut Butter – Trade milk chocolate chips for peanut butter chips.
- Birthday Cake – Swap vanilla extract for almond extract, use vanilla protein powder instead of plain powder, omit cocoa powder, and trade milk chocolate chips for white chocolate chips. Top with sprinkles, if desired.
- Chocolate Raspberry – Gently press halved raspberries into the dough before baking. Swap milk chocolate chips for dark chocolate chips.
I’m also going to have classic vanilla protein donuts in my upcoming 2nd cookbook. If you want to be notified when it’s available, sign up here for a free low carb food list and I’ll send you an email when the book is ready.
- To store: Place donuts without glaze in an airtight container at room temperature. Glaze before serving, if possible.
- To freeze: Freeze donuts without glaze in a freezer-safe ziplock bag or container. Thaw at room temperature before serving.
More High Protein Chocolate Recipes
Make chocolate do more for you! Try it with an extra boost in these dishes.
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Healthy Protein Donuts Recipe (Double Chocolate)
Learn how to make protein donuts that taste like the real thing! This healthy protein donut recipe is moist, cakey, and chewy, but also low carb and gluten-free.
Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 15 minutes
Total Time 35 minutes
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C). Grease a nonstick metal donut pan generously.
In a large bowl, stir together the almond flour, Besti, protein powder, cocoa powder, psyllium, baking powder, and sea salt.
Stir in the butter, egg whites, and vanilla, until a uniform dough forms.
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.
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.
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.
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.
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.
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.
Serving size: 1 glazed donut
Amount per serving. Serving size in recipe notes above.
Total Carbs 13.2g
Net Carbs 3.2g
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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