These soft baked chocolate protein donuts are melt in your mouth delicious! If you need an excuse to eat chocolate for breakfast, this is it! This recipe is simple and easy and made with wholesome ingredients and packed with protein. Made gluten free and paleo friendly!
- Dietary features - gluten free, dairy free, and paleo
- Made with almond flour not a gluten free flour blend
- Can be made in under an hour
- Baked not fried
- Almond flour - This is the base of these donuts. If needed, you can substitute for gf 1:1 flour.
- Protein powder - Any type of protein powder will work in this recipe. Ideally, use a chocolate flavored one to amplify the chocolatiness of these donuts! I used this chocolate multi collagen protein powder.
- Maple syrup - Used to add a touch of sweetness. Date nectar or honey are ideal substitutes.
- Eggs - This is how we get the donuts to rise in the oven. I haven't tried a vegan version of this recipe and I don't recommend using flax eggs in place of the eggs.
Step by step directions
These protein donuts are SO easy to make! Like one bowl type of easy. You'll need a mixing bowl and a donut mold for this recipe. I use this donut pan in all of my donut recipes and it's great!
Step 1 : Mix the wet ingredients
Start by whisking together the eggs, maple syrup, coconut oil, and vanilla in a mixing bowl. Mix well until the eggs are fully broken up and the color is a soft yellow.
Step 2 : Fold in the dry ingredients
Next fold in the almond flour, protein powder, cacao powder, and baking powder. Mix until no flour clumps remain. Be careful not to over mix this step though.
Step 3 : Fill donut pan
Grease your donut pan with oil and fill each cavity with the batter. You can do this with a pipping bag, a zip lock bag with the corner cut, or simply use a spoon to spoon in the batter.
Fill each cavity about ⅔ of the way full and tap the pan on the counter to level everything out. Bake in the oven until they have risen. You should be able to touch them at this point and feel that they are done. Let cool in the pan before removing.
Step 4 : Glaze and sprinkle (optional)
This step is optional but I personally believe a donut isn't really a donut without a glaze and some sprinkles.
Make sure your donuts are cool before adding the glaze or you will have a mess on your hands.
To make the glaze simply melt the chocolate with a little coconut oil until it's silky smooth and thin. Dip the top half of each donut into the melted chocolate and allow the excess to run off. Add the sprinkles on top while the chocolate is still wet so they stick. Let them set before digging in!
There are many ways to top a donut! If you're looking for something different, here are a few more options:
- Drizzle with nut butter. Chocolate and nut butter just go together. If you can't be bothered to melt some chocolate, simply drizzle some of your favorite nut butter over top of each donut.
- Use coconut butter. Melt some coconut butter and either drizzle it over top or coat the top half of each donut in it, similar to the chocolate coating.
- Try a "classic glaze". I used this in my vanilla glazed donuts. This is definitely a sweeter option but gives the protein donuts a classic glazed donut look.
- Greek yogurt. I know, this one is a little a-typical but hear me out. Spread a little plain or vanilla greek yogurt on top of each donut. This adds even more protein to the treat and gives it a super creamy texture. Kind of like a donut parfait in every bite!
These chocolate donuts keep really well and maintain their moisture! Whatever glaze you decide to put on your donuts, allow it to dry completely before storing to prevent a mess.
To store, place the donuts in an airtight container - like a Tupperware or ziplock bag. They will keep for up to 5 days on the counter.
Frequently Asked Questions
Yes, this recipe is made gluten free and paleo. Almond flour is the base of the donuts and I used Ancient Nutrition protein powder which is also paleo and gluten free. Make sure to double check your protein powder for any dietary restrictions.
Protein donuts are typically baked, not fried, and are made with typical gluten free baked goods ingredients like flour, coconut oil, baking powder, and then some protein powder for an added boost.
Because protein powder has flour like characteristics, it's easy to use it just like you wold flour in baked goods.
If needed you can substitute the almond flour with gf 1:1 flour.
Use whatever protein powder you typically use in smoothies or shakes, just make sure it's chocolate flavored! I used a collagen protein powder which has a great subtle chocolate taste (not chalky).
For more donut fun, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Chocolate Protein Donuts
- 2 eggs
- ¼ cup coconut oil - divided (melted) + enough to grease pan
- ¼ cup maple syrup
- 1 tsp vanilla
- 1 cup almond flour
- 2 scoops chocolate protein powder - approx. ¼ cup
- 3 Tbsp cacao powder
- 2 tsp baking powder
- ½ cup chocolate chips - for glaze
- sprinkles - to top
- Preheat oven to 350 F. In a mixing bowl, whisk together the eggs, ¼ cup of the coconut oil, maple syrup, and vanilla.
- Add the almond flour, protein powder, cacao powder, and baking powder to the bowl and fold into the batter until no flour clumps remain.
- Grease a donut pan with oil (I used coconut oil) and spoon the batter into each cavity. You can also use a pipping bag or ziplock back and pipe the batter into the donut cavities. Fill each one up ⅔ of the way. Tap the pan on the counter to level out the batter then bake in the oven for 10 minutes until the donuts have risen. Let cool before removing from the pan to add the glaze.
- For the glaze, melt the chocolate chips and remaining 1 Tbsp coconut oil in a bowl until it's thin and smooth. Dip each cooled donut half way into the bowl of melted chocolate. Let the excess chocolate run off before transferring to a wire rack. Dust the donuts with sprinkles while the chocolate is still wet if desired. Let the chocolate set completely before enjoying!