Chocolate Protein Doughnuts with Avocado Frosting
Chocolate Protein Doughnut
paleo, dairy-free, gluten-free, refined sugar-free
These baked doughnuts are made with almond flour and have a mighty fine dose of protein for a little added boost. They are the perfect little something for a fun weekend breakfast, a celebration, or even just a snack (trust me, your co-workers would be SO jealous).
Doughnuts get a bad rap these day - they’re either packed full of sugar, which not ideal first thing in the morning (hello sugar crash at 11am), or they don’t provide any nutritional value (aka they don’t fill you up).
ENTER these protein packed paleo doughnuts! I love adding a scoop or two of protein powder to baking recipes as it adds a little protein boost and it typically matches well with the other ingredients. In this recipe I used a collagen protein because I don’t love whey protein (I feel like it tastes like chalk 😝) and I love the benefits of collagen - improves skin health, helps with joint pain, aids in maintaining good muscle mass. However, any protein powder that fits your fancy will work with this recipe!
Let’s chat frosting, the aspect I believe is the best part of the doughnut. Sometimes I’m in a nice smooth glaze mood but other times I’m all ‘I want thick and creamy and delicious’. I was in the thick and creamy mood here if you can’t tell.
This frosting is made with THREE main ingredients - avocado, cacao powder, and maple syrup. You can find the recipe for it here. The frosting also doubles as a pudding or a mousse so I highly recommend doubling the recipe and having a big ole’ chocolate party (literally a life-long dream of mine 😍)!
paleo Chocolate Protein Doughnuts With Avocado Frosting
for the doughnuts
1 cup almond flour
2 scoops chocolate protein powder of choice
1 Tbsp cacao powder if using a different flavor protein powder
2 tsp baking powder
dash sea salt
1 tsp vanilla
1/4 cup coconut oil (melted)
1/4 cup maple syrup
for the frosting
recipe can be found here
1/4 cup chocolate chunks, finely chopped
Preheat oven to 350 F and grease a doughnut pan with oil (I suggest coconut oil)
Slowly fold in dry ingredients to the large bowl with the egg mixture, using a large spoon or a spatula.
Scoop batter into each container of the doughnut pan and fill up about 2/3 of the way.
Bake for 8 minutes until the edges start to pull away from the sides of the pan.
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