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high protein baked donuts
Jemero Carter

Double Chocolate High Protein Donuts

Double Chocolate High Protein Donuts
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Prep Time 10 minutes
Cook Time 15 minutes
Chilling time 10 minutes
Total Time 35 minutes
Servings: 8 donuts (standard donut pan)
Course: Dessert, Snack
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

For the Donuts
  • 1 cup (100 g) almond flour
  • 1/4 cup (25 g) oat flour (or finely ground rolled oats)
  • 1/2 cup (45 g) chocolate or vanilla whey protein powder
  • 1/4 cup (25 g) unsweetened cocoa powder
  • 2 tbsp granulated sweetener (erythritol blend or sugar)
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/2 tsp instant espresso powder (optional)
  • 2 large eggs, room temperature
  • 1/2 cup (120 g) plain Greek yogurt
  • 3–4 tbsp unsweetened almond milk
  • 2 tbsp melted coconut oil (or light olive oil)
  • 1 tsp vanilla extract
For the Chocolate Protein Drizzle
  • 3 tbsp sugar-free or dark chocolate chips
  • 1 tbsp whey protein powder (unflavored or vanilla)
  • 1–2 tsp almond milk
  • Pinch salt (optional)

Method
 

  1. Preheat oven to 350°F (175°C). Grease an 8-cavity donut pan and set aside.
  2. In a bowl, whisk together almond flour, oat flour, whey protein, cocoa powder, sweetener, baking powder, salt, and espresso powder (if using).
  3. In a separate bowl, whisk eggs, Greek yogurt, almond milk, melted oil, and vanilla until smooth.
  4. 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.
  5. Spoon or pipe batter into the donut pan, filling each cavity about ¾ full and smoothing the tops lightly.
  6. 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.
  7. 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.
  8. 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.
  • 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.
  • 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.
  • 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.