Ingredients & Substitutions
Here I explain the best ingredients for my protein donut recipe, what each one does, and substitution options. For measurements, see the recipe card.
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
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
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:
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.
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.
Please enter your first name for your account. Your saved recipe will also be sent to your email.
