Healthy Chocolate Protein Donuts

This hearty chocolate protein donut recipe has become my go-to when I'm craving something sweet but don't want the guilt. These baked treats deliver a rich chocolate experience while packing in protein and staying gluten-free.

I first created these when searching for post-workout treats that wouldn't undo my gym efforts. Now they're a weekly staple in my house, and even my dessert-loving friends request the recipe after trying them.

Ingredients

• Blanched almond flour: provides a light texture and keeps these donuts grain-free
• Hemp protein powder: adds substantial protein without affecting taste
• Cocoa powder: gives that rich chocolate flavor we all crave
• Cinnamon: enhances the chocolate notes subtly
• Baking soda: ensures proper rise for fluffy donuts
• Eggs: act as the perfect binder for gluten-free baking
• Maple syrup: offers natural sweetness without refined sugar
• Coconut yogurt: adds moisture and subtle tang
• Vanilla extract: deepens the flavor profile
• Dark chocolate chips: make the glaze irresistibly rich
• Coconut oil: helps the glaze set properly
• Almond butter: creates a creamy texture in the glaze

Step-by-Step Instructions

Prepare Your Equipment:

Preheat your oven to exactly 350°F and thoroughly grease your donut pan to ensure easy removal later. A light coating of coconut oil works perfectly here.

Mix Dry Ingredients:

Combine almond flour, hemp protein, cocoa powder, cinnamon, baking soda and salt in a large bowl. Whisk thoroughly to break up any lumps, especially in the cocoa powder, as this ensures a smooth batter.

Add Wet Ingredients:

Pour in eggs, maple syrup, yogurt and vanilla, then whisk until completely smooth. The batter should be thick but pourable, similar to a cake batter consistency.

Fill Donut Pan:

Transfer batter to a plastic bag, snip one corner, and pipe into the donut pan. Fill each cavity nearly to the top for perfectly shaped donuts. This piping method gives you much more control than spooning the batter.

Bake to Perfection:

Bake donuts for 18-20 minutes until they spring back when lightly touched. The edges should be set but they shouldn't be dry. Proper baking time is crucial for maintaining moisture.

Cool Completely:

Allow donuts to cool in the pan for 3-5 minutes before transferring to a wire rack. Complete cooling is essential before glazing to prevent the chocolate from melting off.

Create Glossy Glaze:

Melt chocolate chips and coconut oil together using short microwave bursts or gentle stovetop heat. Stir in almond butter until completely smooth for a glossy, rich topping.

Glaze Your Donuts:

Dip the top of each cooled donut into the glaze, allowing excess to drip off. Place on parchment paper or a wire rack to set.

Set The Glaze:

Refrigerate glazed donuts for about 10 minutes to allow the chocolate coating to set properly, creating that satisfying snap when you bite in.

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The hemp protein is truly the star ingredient here. I discovered it after trying numerous protein powders that left baked goods dry and chalky. Hemp protein maintains moisture while adding nutritional benefits that keep me satisfied for hours.

Storage Guidelines

These protein donuts stay fresh in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. The texture actually improves after the first day as the flavors meld together. If you want to freeze them, I recommend doing so unglazed. Simply wrap each donut individually in plastic wrap, then place in a freezer bag. Thaw at room temperature and glaze before serving.

Smart Substitutions

While I specifically developed this recipe with hemp protein, pumpkin seed protein works as an excellent alternative at the same weight. If you need to replace the almond flour, sunflower seed flour works well for those with nut allergies. The coconut yogurt can be swapped for any dairy-free yogurt you prefer, though thicker varieties produce better results. For a lower sugar option, replace the maple syrup with monk fruit sweetener and use stevia-sweetened chocolate chips.

Serving Suggestions

These donuts shine as part of a balanced brunch alongside fresh berries and a protein smoothie. For a decadent dessert option, warm them slightly and serve with a scoop of coconut milk ice cream. They also make exceptional post-workout fuel when you need something substantial but not heavy. Pack one in your gym bag for immediate recovery nutrition that feels like a treat.

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Frequently Asked Questions

→ Can I use a different protein powder?

This recipe has only been tested with hemp protein powder. However, you can substitute it with pumpkin seed protein powder in a 1:1 ratio by weight.

→ How do I make the donuts gluten free?

The recipe uses almond flour and hemp protein powder, both of which are naturally gluten free. Be sure to confirm that all additional ingredients are certified gluten free.

→ Can these donuts be made dairy free?

Yes, these donuts are prepared with unsweetened coconut yogurt, making them completely dairy free. You may also use another dairy-free yogurt alternative.

→ How should I store the donuts?

Store the donuts in an airtight container in the refrigerator for up to 5 days. If glazed, be sure to let the glaze fully set before stacking them.

→ Can I freeze the donuts?

Yes, the donuts can be frozen. Place them in a freezer-safe container or bag for up to 3 months. Thaw them in the refrigerator overnight before serving.

→ What is the best way to apply the glaze?

The easiest method is to dip the cooled donuts directly into the chocolate-almond butter glaze and let them set on a cooling rack or parchment paper.