Chocolate Protein Doughnuts with Avocado Frosting

Chocolate Protein Doughnut

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).

Collagen Protein Chocolate Almond Flour Doughnut - The Fit Peach

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!

Paleo Collagen Protein Doughnut - The Fit Peach

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 😍)!

Healthy Chocolate Doughnut - The Fit Peach
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paleo Chocolate Protein Doughnuts With Avocado Frosting


for the doughnuts

for the frosting

  • recipe can be found here

topping (optional)


  1. Preheat oven to 350 F and grease a doughnut pan with oil (I suggest coconut oil)

  2. In a medium size bowl, whisk together almond flour, protein powder, cacao powder (if using), baking soda, and sea salt and set aside.

  3. In a large bowl, mix the eggs, vanilla, coconut oil (make sure it’s cooled slightly), and maple syrup.

  4. Slowly fold in dry ingredients to the large bowl with the egg mixture, using a large spoon or a spatula.

  5. Scoop batter into each container of the doughnut pan and fill up about 2/3 of the way.

  6. Bake for 8 minutes until the edges start to pull away from the sides of the pan.

  7. Let cool and ice with Chocolate Avocado Frosting and top with chopped chocolate chunks if desired


The Fit Peach