Cinnamon Sugar Protein Donuts
Prep time
Cook time
Total time
Makes 4 donuts.
  • 1 cup natural vanilla whey protein powder (102g)
  • ¼ cup coconut flour (32g)
  • 1 teaspoon baking powder (4g)
  • ⅔ cup unsweetened applesauce (148g)
  • dash nutmeg
  • dash cinnamon

  • ½ teaspoon coconut oil, melted (2g or 2.5ml)
  • 2 tablespoons erythritol (24g)
  • ½ teaspoon cinnamon (1g)
  1. Preheat oven to 325F (163C).
  2. Combine the donut ingredients (not including the coating), and mix well.
  3. Spoon into a ziplock bag, and cut off the corner to pipe these into your silicone donut pan (see this video for the method: Or you can just spoon the batter into the pan.
  4. Bake for about 10 minutes, and check to see if they are firm. If not, check every 1-2 minutes. Do not overbake! Whey cake can be very dry if it is overbaked.
  5. Remove from oven, and let cool. Then remove from pan.
  6. Mix erythritol and cinnamon in a bowl.
  7. Brush each donut with melted coconut oil (to make the coating stick), and dip into the coating.
  8. Enjoy! Donuts can stay out for the day, but refrigerate for longer storage.
A note about substitutions: Because different types of protein powders bake very differently, I would only recommend whey protein powder for this recipe. And keep in mind that whey concentrates tend to bake better than whey isolates.

I didn't include the erythritol in the carb count here; it adds 6g (calorie-free) carbs per donut.

**Update: Our Vanilla Protein Cake Mix would make this recipe even easier! Prepare the cake mix as on the package instructions, and follow the coating instructions below. Find the Vanilla Protein Cake Mix here.
Nutrition Information
Serving size: 1 donut Calories: 166 Fat: 4g Carbohydrates: 15g Sugar: 7g Fiber: 5g Protein: 17g
Recipe by Andréa's Protein Cakery at