These protein donuts are made with almond flour, vanilla protein powder and naturally sweetened with maple syrup. They’re fluffy, easy to make and absolutely delicious topped with chocolate icing. Gluten-free + dairy-free.
PREPARATION TIME:
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Ingredients:
Donuts
- 1 ½ cup almond flour
- ½ cup vanilla protein powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon sea salt
- ½ cup maple syrup, at room temperature
- 2 large eggs, at room temperature
- ¼ cup coconut oil, melted
- ¼ cup unsweetened almond milk, at room temperature
- 2 teaspoons vanilla extract
Chocolate Icing
- 3 Tablespoons cocoa powder
- 1 ½ Tablespoon maple syrup, at room temperature
- 1 teaspoon coconut oil, melted
- 1 Tablespoon unsweetened almond milk, at room temperature
- ½ tsp vanilla
- Rainbow sprinkles, for topping
Instructions :
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Preheat oven to 350°F.
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In a medium bowl, add the flour, protein, baking powder and salt and stir until combined.
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Add maple syrup, eggs, coconut oil, almond milk and vanilla extract to the same bowl and mix until just combined.
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Spray two (6-cavity) donut pans with cooking spray. Spoon or pipe batter evenly into the 12 cavities.
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Bake for 10 minutes, or until donuts spring back when lightly pressed. Cool in pan for 2 minutes. Invert donuts onto a wire rack.
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While donuts are cooling, make icing by combining cocoa powder, maple syrup, coconut oil, almond milk and vanilla in a small mixing bowl.
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Once donuts have cooled completely, frost donuts and decorate with sprinkles (if using) and then place them on a wire rack for the glaze to firm up.
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Store leftovers at room temperature for 2-3 days. For longer storage, place donuts in an airtight container and store in the fridge for 4-5 days or in the freezer for up to 3 months.
Nutrition:
Serving: 1 donut | Calories: 210 kcal | Carbohydrates: 15 g | Protein: 8 g | Fat: 13 g | Saturated Fat: 6 g | Cholesterol: 30 mg | Sodium: 204 mg | Potassium: 29 mg | Fiber: 2 g | Sugar: 11 g
