Description
Light, chocolatey, and actually good for you — these Healthy Chocolate Protein Donuts bake up moist, cakey, and paleo-friendly. They’re gluten-free, dairy-free, and use protein powder so you get a sweet snack that doubles as fuel.
Ingredients
Donuts
- 1 cup blanched almond flour (95 g), spooned and leveled
- ½ cup hemp protein powder (35 g), spooned and leveled*
- ⅓ cup cocoa powder (32 g), spooned and leveled
- ½ tsp ground cinnamon (optional)
- ½ tsp baking soda
- ¼ tsp fine salt
- 2 large eggs
- ¼ cup pure maple syrup
- ¼ cup yogurt (I used unsweetened coconut yogurt)
- 2 tsp vanilla extract
Chocolate glaze
- ⅓ cup dark chocolate chips
- 1 tsp coconut oil
- 2 tbsp almond butter
Instructions
Make the donuts
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Heat the oven to 350°F (175°C) and grease six wells of a donut pan.
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In a mixing bowl, whisk together the almond flour, hemp protein, cocoa, cinnamon (if using), baking soda, and salt until evenly blended.
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Stir the eggs, maple syrup, yogurt, and vanilla together in a separate bowl (or add straight to the dry mix). Combine wet and dry ingredients and whisk until the batter is smooth and homogenous.
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Fill each donut well almost to the top. For neat filling, spoon the batter into a plastic bag, snip one corner, and squeeze the batter into each mold.
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Bake about 18–20 minutes, until a toothpick inserted into a donut center comes out clean and tops spring back lightly.
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Cool the donuts in the pan for a few minutes, then transfer to a wire rack to cool completely. Chill in the fridge if you want to speed up glazing.
Make the glaze
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Melt the dark chocolate and coconut oil together — microwave in short bursts (20–30 seconds), stirring between heats, or melt gently in a small saucepan over low heat.
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Stir in the almond butter until the glaze is smooth and glossy. If it’s too thick, add a tiny splash of melted coconut oil or warm water to loosen.
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Dip the cooled donuts into the glaze or spoon the glaze on top. Place glazed donuts on a rack or parchment and chill until the coating firms.
Notes
- Notes & tips
- Measure by weight for best consistency. Weights give more reliable results than cups.
- Protein swap: This recipe was developed with hemp protein. Pumpkin seed protein works well as a 1:1 weight substitute. Other powders may change texture.
- No piping bag? Use two spoons to fill the donut wells — slower but still works.
- For extra moisture, add 1 tablespoon olive oil or a touch more yogurt to the batter.
- Store: Keep in an airtight container in the fridge for up to 7 days, or freeze between layers of parchment for up to 3 months. Thaw overnight in the fridge.
I tested this with hemp protein only — results may vary with whey or other blends.
Nutrition
- Serving Size: 1 donut (no glaze)
- Calories: 192
- Fat: 10.3
- Carbohydrates: 18.1
- Protein: 9.5