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Protein Donuts

Light, chocolatey protein donuts baked in a 12-count pan and finished with a cocoa glaze.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 12 donuts

Ingredients

  • 1/4 cup chocolate plant-based protein powder
  • 1 1/4 cups self-rising flour
  • 1/3 cup cocoa powder
  • 3/4 cup granulated sweetener of choice
  • 6 tablespoons sunflower oil or other neutral-flavored oil
  • 1 cup milk of choice (used unsweetened almond milk)
  • 2 tablespoons milk additional (see notes)
  • 3 cups powdered sugar substitute
  • 1/3 cup cocoa powder for glaze
  • 1/4 cup milk for glaze

Instructions

  • Preheat the oven to 180°C (350°F). Grease a 12-count donut pan with cooking spray and set aside.
  • In a large mixing bowl, whisk together the protein powder, self-rising flour, cocoa powder, and granulated sweetener until evenly combined.
  • Add the sunflower oil and 1 cup + 2 tablespoons milk to the dry ingredients and stir until a thick, uniform batter forms; if batter is too thick, add a little more milk, 1 tablespoon at a time, until scoopable.
  • Transfer the batter to a zip-top bag or piping bag, cut a small corner, and pipe or squeeze the batter evenly into the prepared donut wells about three-quarters full.
  • Bake for 13–15 minutes, or until a toothpick inserted into a donut comes out clean.
  • Let the donuts cool in the pan for about 10 minutes, then carefully transfer them to a wire rack to cool completely before glazing.
  • To make the glaze, whisk the powdered sugar substitute with the cocoa powder in a small bowl. Slowly add 1/4 cup milk and stir until the glaze is thick and glossy; adjust with more milk if needed for desired consistency.
  • Dip each cooled donut into the glaze, return to the wire rack, and allow the glaze to set before serving.

Equipment

  • 12-cup donut pan
  • Mixing Bowl
  • whisk or spoon
  • Measuring cups and spoons
  • zip-top bag or piping bag
  • Wire Rack
  • small bowl

Notes

  • You may need more milk if the batter is too thick.
  • Used milk was unsweetened almond milk but any milk works.
  • Adjust sweetener to taste when making the batter or glaze.
  • Let donuts cool fully before glazing to prevent glaze from sliding off.
  • Use a piping bag or zip-top bag for easier batter portioning.