Prot: 10 g, Carbs: 5 g, Fat: 15 g, Cal: 202 (3 mini donuts)

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Protein donuts are my new favorite thing. And these Glazed Protein Donuts are part of the reason! The recipe is easy, and the donuts are so delicious!

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The team at Labrada was kind enough to send over some Jamie Eason Vanilla Whey Protein Concentrate, and it is delicious to bake with! I’ve already used it for Banana Pudding Protein CakeMeyer Lemon and Starfruit Protein Cupcakes, and Protein Snowflake Cheesecakes! But even before I created those recipes, I couldn’t help but think, “Donuts!”

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By the way, this protein is whey concentrate, different that Jamie Eason’s whey isolate, the one I always say tastes like cake batter. That would work well, here, too! (They compare the two in the “product details” section of either product page. The whey concentrate is a bit more economical!)

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In the glaze, I’ve used Swerve confectioner’s style erythritol. It’s a substitute for traditional confectioner’s (powdered) sugar. Another new favorite of mine!

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I have even decided to buy 2 more silicone donut pans so I can be quicker with my meal prep, and have more to share. Now I can make 3 batches of these delicious Glazed Protein Donuts at once!

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Oh, and you’ll notice this recipe calls for a dash of ground nutmeg. Don’t leave it out! Trust me on this. Give these Glazed Protein Donuts a try, and let me know what you think!

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Glazed Protein Donuts with Jamie Eason Whey Protein
 
Author: 
Nutrition Information
  • Serves: 12 mini donuts
  • Serving size: 3 mini donuts
  • Calories: 202
  • Fat: 15g
  • Carbohydrates: 5g
  • Sugar: 1g
  • Fiber: 2g
  • Protein: 10g
Prep time: 
Cook time: 
Total time: 
Makes 12 mini donuts (4 servings).
Ingredients
Vanilla donut:
Glaze:
Instructions
  1. Preheat oven to 325F (163C).
  2. Mix protein powder, coconut flour, baking powder, and nutmeg until well combined.
  3. Add egg whites and coconut oil, and mix well.
  4. Spoon the batter into a ziplock bag, and cut off a corner.
  5. Pipe batter into a silicone donut pan.
  6. Bake for 8 minutes, and see if the donuts are firm. If not, check every 1-2 minutes and remove from oven as soon as they are firm.
  7. Let cool slightly, and remove donuts from pan. (Feel free to pop the pan in the fridge or freezer to speed this up!)
  8. Set the donuts in the freezer while you mix the glaze ingredients. (The cooler the donuts are, the better they will take the glaze.)
  9. Using a fork, dip each donut in the glaze, and make sure it is covered by turning it over in the glaze. Lift the fork and let excess glaze drip off the donut.
  10. Place glazed donuts on a parchment-lined dish or tray.
  11. Once donuts are glazed, set the tray in the refrigerator or freezer for a few minutes to help set the glaze.
  12. If you have extra glaze, give the donuts a second coating.
  13. Once the glaze is cool and set, serve and enjoy! Store in the refrigerator.
Notes
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders (other than whey) in this recipe. (See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.) Other sweeteners may replace the Swerve, but they may make the glaze look grainy.