This Easy Protein Donut Recipe proves that a nutritious snack can taste like a treat. Light, zesty, and topped with a shiny glaze, these lemon-vanilla protein donuts deliver High Protein Donut Recipe energy without the guilt. They’re gluten-free, can be dairy-free, and work as a post-workout snack, breakfast, or an anytime pick-me-up.
Brief introduction to the recipe
You’ll love these donuts because they balance bright citrus with soft vanilla and a pillowy, protein-rich crumb. Instead of deep frying, we bake them in a donut pan so they keep their shape and stay wholesome. The glaze gives a bakery finish — think Glazed Protein Donuts that also happen to be good for you. Sound like a dream? Let’s build it.
Why you’ll love this recipe
- Protein forward: These qualify as a High Protein Doughnut Recipe — perfect for mornings or post-gym fuel.
- Diet flexible: Make them Gluten Free Protein Donuts and dairy-free with simple swaps.
- Quick and repeatable: This is a reliable Vanilla Protein Donut Recipe you’ll make again and again.
- Family friendly: Kids love the flavor; adults love the macros. Protein Donuts Healthy Easy actually exists.
- Make-ahead friendly: Freeze extras and toast or microwave for a fast pleasure.
The Key Ingredients (and Why You Need Them)
Below I list the main ingredients (no amounts here — use your printable card) and explain what each one contributes so you’ll know how to tweak things.
Almond flour — gives a tender crumb and naturally lowers carbs compared with wheat flour. It also adds subtle nuttiness and helps keep the donuts gluten-free.
Plant-based protein powder (vanilla) — the protein backbone. It supplies texture, protein content, and vanilla flavor. Choose a powder that bakes well (look for one labeled for baking).
Monk fruit or other low-calorie sweetener — sweetens without the sugar spike. It keeps these Healthy Protein Donut Recipe friendly while still tasting indulgent.
Eggs — provide structure, moisture, and lift. If you need vegan options, a chia or flax “egg” can work with slight texture changes.
Almond milk (unsweetened) — thins the batter and keeps flavors clean. Use water or other plant milks if needed.
Lemon juice & lemon zest — fresh lemon brightens and cuts through the richness. Zest packs aromatic oils that make the donuts smell and taste fresh.
Coconut oil (or mild oil) — keeps crumb tender and helps the donuts brown slightly around the edges.
Baking powder — gives lift so these don’t become dense hockey pucks. Don’t skip it.
Plain dairy-free yogurt (or Greek yogurt) — adds moisture and a pleasant tang; helps the donuts keep a soft interior.
Vanilla extract — rounds out flavors and enhances sweetness without adding sugar.
Optional glaze ingredients — powdered sweetener (erythritol or monkfruit blend works), a splash of milk or dairy-free yogurt, and vanilla or lemon for flavor. This creates those gorgeous Glazed Protein Donuts finishes.
How to Make It
Follow this streamlined, reliable method for tender, evenly baked donuts.
Prep
- Preheat your oven and grease a donut pan lightly (or spray with nonstick spray). Room-temp eggs and milk help the batter mix smoothly.
- Measure ingredients precisely — protein powders vary; scoop and level.
Step 1 — Dry mix
Whisk the almond flour, vanilla protein powder, baking powder, and sweetener in a bowl. Make sure there are no lumps. This ensures an even texture and consistent rise.
Step 2 — Wet mix
In another bowl combine the eggs, melted coconut oil, almond milk, plain yogurt, lemon juice, lemon zest, and vanilla extract. Whisk until smooth.
Step 3 — Combine
Pour the wet into the dry and fold with a spatula until just combined. Don’t overmix — that keeps the donuts tender. The batter should be thick but pipeable or scoopable; if it’s too stiff, add a splash more milk.
Step 4 — Fill the pan
Spoon or pipe the batter into the donut wells, filling about two-thirds full so the rings rise without overflowing. Tap the pan gently on the counter to remove air bubbles.
Step 5 — Bake
Bake until the tops spring back and a toothpick comes out mostly clean. Cooling slightly in the pan for a minute helps them release; then unmold and transfer to a wire rack.
Step 6 — Glaze
Whisk your powdered sweetener with a touch of almond milk or yogurt and a few drops of lemon juice or vanilla until smooth. Dip each donut top into the glaze, then set back on the rack to let the glaze set.
Step 7 — Finish
If you like, dust with extra lemon zest or sliced almonds while the glaze is tacky. Serve warm or cool.
Pro tips for perfect results
- Measure protein powder by weight if possible — scoops vary across brands.
- Use room-temperature wet ingredients for a smoother batter and better rise.
- Don’t overmix the batter; folding until combined keeps the texture light.
- Tap your pan after filling to pop large air pockets — this prevents holes.
- Grease the donut pan well or use silicone pans to reduce sticking.
- Check doneness visually: they should be pale golden and spring back when touched. A clean toothpick is the final confirmation.
- For crisper edges: briefly broil one side for 30 seconds — watch carefully.
- Glaze while donuts are still warm for a thin, glossy finish; let rest to thicken.
- Bold tip: if your protein powder is chalky, reduce the amount by a tablespoon and add a touch more yogurt or milk to keep texture pleasant.
Variations to try
- Vanilla Protein Donut Recipe: Skip lemon, boost vanilla to make the classic Vanilla Protein Donut Recipe version.
- Keto Protein Donuts: Use erythritol for sweetening and ensure your protein powder is low-carb to make true Keto Protein Donuts.
- Chocolate Lemon: Add cocoa powder to part of the mix for half chocolate, half lemon rings.
- Blueberry & Lemon: Fold in a handful of diced blueberries for bursts of fruit. Freeze gently first to avoid excess moisture.
- Spiced Donuts: Stir in cinnamon or nutmeg for a cozy twist (great in colder months).
- Filled donuts: Pipe a dollop of yogurt or jam into the center after baking for a filled treat.
Best ways to serve
- Breakfast: Pair with coffee or a protein latte for a balanced morning.
- Post-workout: These act as a High Protein Doughnut Recipe option to aid recovery.
- Snack: Pack one with a handful of nuts for a satisfying nibble.
- Brunch spread: Place on a nice board with fruit, yogurt, and granola — they look fancy with minimal effort.
Want to keep it low-carb and light? Serve the donuts with a dollop of Greek or dairy-free yogurt and fresh berries for texture contrast.
Quick tips for storage and leftovers
- Fridge: Store cooled donuts in an airtight container up to 4 days.
- Freezer: Flash-freeze on a tray, then bag in portions for up to 3 months. Toast or microwave briefly to reheat.
- Glazed storage: If glazed, store in a single layer to avoid sticking; glaze sets firmly in the fridge.
- Reheat gently: Use a toaster oven or warm oven for 3–5 minutes to bring back that fresh-baked feel.
FYI: the texture can change slightly after freezing — toast them to revive crisp edges.
FAQs (quick answers readers ask most)
Which protein powder works best?
Use a plant-based vanilla powder that states “bakeable” or “good for baking.” I prefer blends that don’t taste chalky. If your powder is whey-based and you need dairy-free, swap to a plant option.
Are these Gluten Free Protein Donuts?
Yes — when you use almond flour and a gluten-free protein powder, they’re naturally gluten-free.
Can I make these Keto Protein Donuts?
Absolutely — use erythritol or monk fruit sweetener and choose a low-carb protein powder. Adjust milk quantity to keep carbs down.
Can I air-fry or microwave them?
Baking gives the best texture, but small silicone molds can be used in an air fryer. Microwaving makes them soft; toast or oven-reheat for crispness.
How do I make this Protein Donuts Healthy Easy for kids?
Keep sweetness moderate, use whole-food toppings (banana slices, nut butter), and avoid too much “adult” tartness. They’ll love the glaze.
Nutrition & macro considerations (brief)
These donuts deliver a meaningful protein boost and less sugar than classic fried donuts. Exact macros depend on protein powder and sweeteners used — use your preferred app to calculate. If you want them lower calorie, reduce oil slightly and use nonfat yogurt in the glaze.
Final thoughts wrap-up
If you’re hunting for a Healthy Protein Donut Recipe that actually satisfies, these lemon-vanilla beauties are a winner. They hit texture, flavor, and nutrition without complicated technique. Whether you’re after High Protein Doughnut Recipe gains for workouts, a Fast Protein Donut snack, or the perfect Glazed Protein Donuts for weekend brunch, this recipe scales and adapts.
Bold final tip: start with a trusted protein powder and tweak liquid levels. Too thick? Add a tablespoon of milk. Too thin? Add a spoon of almond flour. Small adjustments make huge differences.
Ready to bake? Grab your donut pan, whisk, and favorite protein powder — your new go-to Protein Donuts Healthy Easy recipe awaits.
Follow me on Pinterest for daily new recipes.
Lemon Vanilla Protein Donuts with Glaze — Easy Protein Donut Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 6 donuts 1x
- Category: Dessert
- Diet: Gluten-Free, Vegetarian
Description
You’d never guess these bright lemon-vanilla rings are both gluten-free and dairy-free. Each donut comes in low on carbs and packs a handy protein boost, making them a great pick for breakfast, a snack, or a guilt-free dessert.
Ingredients
Donut batter
- 1 cup plus 2 tablespoons almond flour
- 1/3 cup monk fruit sweetener (granulated)
- 1/3 cup vanilla plant-based protein powder
- 1 large egg
- 1/3 cup unsweetened almond milk (or other plant milk)
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons melted coconut oil
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- pinch of salt
Lemon-vanilla glaze
- 1/3 cup vanilla protein powder
- 3 tablespoons unsweetened almond milk
- 1 1/2 tablespoons plain dairy-free yogurt (or Greek yogurt if not avoiding dairy)
- 1 tablespoon monk fruit syrup (or honey if not strict keto)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Lightly oil a six-well donut pan or spray with nonstick cooking spray.
- Put all dry batter ingredients (almond flour, monk fruit, protein powder, baking powder, baking soda, salt) into a mixing bowl and whisk briefly to combine.
- In a separate bowl whisk together the egg, almond milk, lemon juice, lemon zest, melted coconut oil, and vanilla until smooth.
- Pour the wet mixture into the dry and beat on medium speed (or stir vigorously by hand) until the batter is uniform. Scrape the bowl sides once or twice to make sure everything is blended. If the batter looks overly stiff, add a splash more almond milk.
- Spoon or pipe the batter into the prepared donut wells, filling each about two-thirds full. Tap the pan gently to release any air pockets.
- Bake for roughly 15–17 minutes, or until a toothpick inserted into a donut comes out clean and the tops spring back lightly. Avoid overbaking to keep them tender.
- While the donuts bake, whisk together the glaze ingredients in a small bowl until smooth and pourable; adjust the almond milk quantity to reach your preferred consistency.
- Cool the donuts in the pan for 3–4 minutes, then transfer to a wire rack. When they’re cool to the touch, spoon or dip the tops into the glaze. Sprinkle with extra lemon zest if desired.
Notes
- Quick tips & swaps
- Simpler glaze: Mix 1/2 cup Swerve confectioners’ sweetener with 1/4 cup almond milk for a quick non-protein icing.
- Batter too thick? Add almond milk a teaspoon at a time until it loosens.
- Glaze too thin or thick? Thin with more milk or thicken with a bit more protein powder.
- No protein powder on hand? Replace the protein powder with 1/4 cup coconut flour + 2 tbsp almond milk (texture will differ).
- Not dairy-free? Swap the dairy-free yogurt in the glaze for 1 1/2 tablespoons Greek yogurt.
- Greasing the pan well helps unmold cleanly—use a brush or spray liberally.
- Storage
- Refrigerator: Keep glazed or plain donuts in an airtight container for up to 7 days.
- Freezer: Flash-freeze cooled donuts on a tray, then bag them for up to 3 months. Toast or microwave briefly from frozen to reheat.
Nutrition
- Serving Size: 1 donut
- Calories: 184kcal
- Sugar: 1g
- Sodium: 482mg
- Fat: 8g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 7g
