If you’ve ever bitten into a “healthy” donut and felt like you were chewing on a rubbery protein bar in disguise, these will be a very happy surprise.
These double chocolate high protein donuts bake up soft, cakey, and just a little fudgy, with a shiny chocolate drizzle that sets into a delicate shell. When you lift one from the cooling rack, it’s feather-light, but the first bite gives you that cozy chocolate cake vibe: deep cocoa aroma, gentle sweetness, and a tender crumb that doesn’t scream “diet food.”
The inspiration here comes from the idea of turning a classic coffee-shop treat into a macro-friendly snack you can feel good about – something you can grab after the gym or with your morning coffee and still be solid on your protein goals. We use whey protein, Greek yogurt, and almond flour to build in real protein and healthy fats, cut the sugar, and keep everything gluten-free and low carb without sacrificing flavor.
Bake a batch on Sunday, and you’ve got a tray of portable, high-protein chocolate donuts ready to go all week.
Instructions
Prep.
Preheat oven to 350°F (175°C). Grease an 8-cavity donut pan and set aside.
Mix dry.
In a bowl, whisk together almond flour, oat flour, whey protein, cocoa powder, sweetener, baking powder, salt, and espresso powder (if using).
Mix wet.
In a separate bowl, whisk eggs, Greek yogurt, almond milk, melted oil, and vanilla until smooth.
Make batter.
Pour wet ingredients into dry and stir until just combined. Batter should be thick but scoopable. Add a bit more almond milk if it seems too dry.
Fill pan.
Spoon or pipe batter into the donut pan, filling each cavity about ¾ full and smoothing the tops lightly.
Bake.
Bake 12–14 minutes, until donuts are set, tops spring back lightly, and a toothpick comes out mostly clean. Cool 5 minutes in the pan, then transfer to a rack to cool completely.
Make drizzle.
Melt chocolate chips in a small bowl (microwave in short bursts), then whisk in whey protein. Add almond milk a little at a time until smooth and pourable; add a pinch of salt if desired.
Glaze & serve.
Drizzle chocolate over cooled donuts and let set for a few minutes. Enjoy right away or store for later.
Nutrition Facts (Per Donut)
Estimated using almond flour, whey protein, erythritol-based sweetener, and sugar-free chocolate chips. Values will vary by brand.
- Calories: ~165 kcal
- Protein: ~11 g
- Carbohydrates: ~8 g
- Fiber: ~3 g
- Sugar: ~2 g
- Fat: ~9 g
- Sodium: ~170 mg
Double Chocolate High Protein Donuts
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease an 8-cavity donut pan and set aside.
- In a bowl, whisk together almond flour, oat flour, whey protein, cocoa powder, sweetener, baking powder, salt, and espresso powder (if using).
- In a separate bowl, whisk eggs, Greek yogurt, almond milk, melted oil, and vanilla until smooth.
- Pour wet ingredients into dry and stir until just combined. Batter should be thick but scoopable. Add a bit more almond milk if it seems too dry.
- Spoon or pipe batter into the donut pan, filling each cavity about ¾ full and smoothing the tops lightly.
- Bake 12–14 minutes, until donuts are set, tops spring back lightly, and a toothpick comes out mostly clean. Cool 5 minutes in the pan, then transfer to a rack to cool completely.
- Melt chocolate chips in a small bowl (microwave in short bursts), then whisk in whey protein. Add almond milk a little at a time until smooth and pourable; add a pinch of salt if desired.
- Drizzle chocolate over cooled donuts and let set for a few minutes. Enjoy right away or store for later.
Notes
-
Boost the protein even more
- Use a whey isolate with 24–25 g protein per scoop.
- Swap 2–3 tbsp of the almond flour for extra protein powder if your brand bakes well (start small to avoid dryness).
- Serve with Greek yogurt or a protein iced coffee for a super high-protein breakfast.
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Make it dairy-free
- Use a plant-based protein powder (pea or a blend) instead of whey.
- Replace Greek yogurt with a thick coconut yogurt.
- Use dairy-free chocolate chips in the drizzle.
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Flavor twists
- Mocha donuts: Increase espresso powder to 1 tsp and drizzle with a coffee-infused glaze.
- Mint chocolate donuts: Add ¼ tsp peppermint extract to the batter and sprinkle crushed sugar-free mints on top.
- Peanut butter swirl: Swirl 1–2 tbsp melted peanut butter into the batter in each cavity before baking.
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Make-ahead & meal prep
- These donuts store beautifully for 3–4 days in the fridge or up to 2 months in the freezer.
- For best texture, warm a cold donut in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 5 minutes.
FAQs
1. Can I make these protein donuts ahead of time?
Yes! These donuts are great for meal prep. Bake them, cool completely, and store in an airtight container:
- Up to 3–4 days in the fridge
- Up to 2 months in the freezer (wrap individually, then place in a freezer bag)
Warm briefly before serving for the best soft, cakey texture.
2. How do I keep protein donuts from turning dry or rubbery?
The keys are moist ingredients and not overbaking:
- Use Greek yogurt and almond flour to keep the crumb tender.
- Start checking for doneness at 12 minutes; pull them as soon as the tops spring back and a toothpick comes out with just a few moist crumbs.
- Avoid packing in too much protein powder; more is not always better for texture.
3. Can I make these donuts gluten-free or low carb?
They’re already gluten-free, since we use almond flour and oat flour (ensure your oats are certified GF).
To go more low carb, you can:
- Replace the oat flour with a bit more almond flour.
- Use a zero-calorie sweetener (like an erythritol/monk fruit blend).
Macros will shift slightly, but they’ll stay high in protein and lower in net carbs than regular donuts.
4. Which protein powder works best for baking donuts?
Whey protein (isolate or blend) usually gives the softest, least chalky texture in baked donuts. Plant-based powders can work, but may make the donuts denser and more cake-like. If switching to a vegan powder, start with the same amount but be prepared to add 1–2 tbsp extra milk if the batter feels too thick.
