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A stack of protein donuts, the top donut has a bite taken out of it.
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5 from 16 votes

Protein Donuts

These protein donuts are made with almond flour, vanilla protein powder and naturally sweetened with maple syrup. They're fluffy, easy to make and absolutely delicious topped with chocolate icing. Gluten-free + dairy-free.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: protein donuts
Servings: 12



Chocolate Icing


  • Preheat oven to 350°F.
  • In a medium bowl, add the flour, protein, baking powder and salt and stir until combined.
    A wooden spoon mixing together flour, protein, baking powder and salt in a bowl.
  • Add maple syrup, eggs, coconut oil, almond milk and vanilla extract to the same bowl and mix until just combined.
    Maple syrup, eggs, coconut oil, almond milk and vanilla extract added to the flour mixture in a bowl.
  • Spray two (6-cavity) donut pans with cooking spray. Spoon or pipe batter evenly into the 12 cavities.
    Donut batter being piped into a 6 donut cavity pan.
  • Bake for 10 minutes, or until donuts spring back when lightly pressed. Cool in pan for 2 minutes. Invert donuts onto a wire rack.
  • While donuts are cooling, make icing by combining cocoa powder, maple syrup, coconut oil, almond milk and vanilla in a small mixing bowl.
    Freshly baked donuts on a wire cooling rack.
  • Once donuts have cooled completely, frost donuts and decorate with sprinkles (if using) and then place them on a wire rack for the glaze to firm up.
    Donuts dipped into chocolate sauce. Some donuts have not been dipped yet.
  • Store leftovers at room temperature for 2-3 days. For longer storage, place donuts in an airtight container and store in the fridge for 4-5 days or in the freezer for up to 3 months.


Serving: 1donut | Calories: 210kcal | Carbohydrates: 15g | Protein: 8g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 204mg | Potassium: 29mg | Fiber: 2g | Sugar: 11g