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    Home > Blog > Protein Desserts > Protein Donuts

    Low Carb Protein Donuts

    Updated: Jan 18, 2023 · Published: Feb 21, 2015 · By Andréa Marchese · This post may contain affiliate links · 17 Comments

    Jump to Recipe

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

    several glazed mini donuts on a green glass plate with a light backgroud
    Low Carb Protein Donuts

    The combination of flavors here really hits the spot when you're craving donuts. You'll notice this donut recipe calls for a dash of ground nutmeg, and it must not be omitted for the real donut taste. Trust me on this!

    I have a similar recipe for larger baked glazed protein donuts. They are also very delicious!

    Jump to:
    • Ingredients
    • Equipment
    • How to make low carb protein donuts
    • Storage
    • More low carb protein recipes
    • Recipe

    Ingredients

    The protein I originally used in this recipe has been discontinued, but this vanilla whey would be great. It's my go-to vanilla whey for baking.

    In the glaze, I've used confectioner's style erythritol, a substitute for traditional confectioner's (powdered) sugar.

    Protein donut ingredients:

    • vanilla whey protein powder 
    • coconut flour
    • baking powder
    • ground nutmeg - this gives it the donut taste. do not omit!
    • egg whites 
    • coconut oil

    Low carb donut glaze ingredients:

    • coconut oil
    • confectioners style erythritol 

    The recipe card below has the full recipe details, including the ingredient amounts.

    several glazed mini donuts with one bitten on a green glass plate
    Low Carb Protein Donuts

    Equipment

    I always suggest using an oven thermometer for best results, especially when you're baking such small donuts that would dry out if overbaked.

    You'll need silicone mini donut pans, and these are easy to use and clean.

    With mini donuts, I highly recommend using a piping bag to get the batter into the pans without making a huge mess. (You can also use the corner of a ziploc bag for this.)

    How to make low carb protein donuts

    After preheating the oven to 325F, you'll mix the dry ingredients for the donut, then add in the wet ingredients.

    Pipe the donut batter into mini donut pans, and bake for about 8 minutes (less for a metal pan).

    Let the donuts cool and remove them from the pan. Put them in the freezer while you mix the glaze. (This will make the glaze harden nicely on them when dipped.)

    Use a fork to dip each donut into the glaze, and place on a parchment lined baking sheet.

    Place the baking sheet in the refrigerator or freezer for a few minutes to help set the glaze.

    mini donuts being dipped in glaze and placed on parchment paper
    Dipping the mini protein donuts into the low carb glaze.

    Storage

    🥶 Keep these glazed protein donuts in the fridge!

    More low carb protein recipes

    • Low Carb Protein Pizza
    • Lemon Cookies
    • Sopapilla Protein Cheesecake Bars
    • The BEST Protein Fudge

    Recipe

    several glazed mini donuts on a green glass plate with a light backgroud

    Low Carb Protein Donuts

    Andréa Marchese
    Sweet and delicious low carb protein donuts that are gluten-free and easy to make.
    4.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Total Time 30 minutes mins
    Servings 12 mini donuts

    Ingredients

    Vanilla donut:

    • ½ cup vanilla whey protein powder concentrate (51g)
    • 2 tablespoons coconut flour 14g
    • ½ teaspoon baking powder 2.5ml
    • 1 dash ground nutmeg
    • 2 large egg whites 66g at room temperature
    • 1 tablespoon coconut oil melted (15ml or 14g)

    Glaze:

    • 3 tablespoons coconut oil melted (45ml or 42g)
    • 1 tablespoon confectioners style erythritol 15g

    Instructions
     

    • Preheat oven to 325F (163C).
    • Mix protein powder, coconut flour, baking powder, and nutmeg until well combined.
    • Add egg whites and coconut oil, and mix well.
    • Spoon the batter into a ziplock bag, and cut off a corner.
    • Pipe batter into a silicone mini donut pan.
    • 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.
    • Let cool slightly, and remove donuts from pan. (Feel free to pop the pan in the fridge or freezer to speed this up!)
    • Set the donuts in the freezer while you mix the glaze ingredients. (The cooler the donuts are, the better they will take the glaze.)
    • 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.
    • Place glazed donuts on a parchment-lined dish or tray.
    • Once donuts are glazed, set the tray in the refrigerator or freezer for a few minutes to help set the glaze.
    • If you have extra glaze, give the donuts a second coating.
    • Once the glaze is cool and set, serve and enjoy! Store in the refrigerator.

    Nutrition

    Serving: 3mini donuts | Calories: 202kcal | Carbohydrates: 5g | Protein: 10g | Fat: 15g | Fiber: 2g | Sugar: 1g | Net Carbohydrates: 3g
    Tried this recipe?Please consider leaving a review!

    For more delicious ways to use vanilla protein powder, check out this post on the best vanilla protein powder recipes. And for more low carb/keto protein powder recipes, have a look at this post on high protein keto recipes.

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    Comments

    1. Andréa Marchese says

      March 22, 2024 at 4:38 pm

      Hi Kris. I'm not confident that oat flour would work well here. We'd need more of oat flour than coconut flour (3-4 tablespoons), but then I think the donuts would taste too much like oat flour. Hope this helps!

    2. Kris says

      January 07, 2024 at 7:43 pm

      Hi can you sub oat flour for the coconut flour?

    3. Andréa says

      August 09, 2016 at 5:30 pm

      Hi Genevieve,
      It would work, but you'd probably need more. Coconut flour is very drying. I would try 3-4 tablespoons of whole wheat flour.
      Thanks for writing in, and let us know how it goes!
      :)
      Andréa

    4. Genevieve says

      August 08, 2016 at 5:26 pm

      Hi Andrea? I don't have coconut flour, would whole wheat flour work?

    5. Andréa says

      March 31, 2016 at 8:10 pm

      Hi Sonya,
      You'd need to replace the entire cake part of the recipe with a vegan protein cake recipe. The proteins bake very differently! Maybe this one: https://www.proteincakery.com/very-vanilla-protein-cupcakes/
      Thanks for writing in!
      Andréa

    6. Sonya says

      March 30, 2016 at 6:49 pm

      Would this recipe work with a,vegan protein powder?

    7. Andréa says

      March 10, 2016 at 5:17 pm

      Hi Rai,
      If you want to use cartoned egg whites, just make sure you match up the amount in grams. Keep in mind that fresh egg whites will give fluffier results, though.
      Thanks for writing in!
      Andréa

    8. Rai says

      March 10, 2016 at 2:27 pm

      Can I use carton egg whites and how much should I put in?

    9. Andréa says

      February 17, 2016 at 3:04 am

      Hi Amy,
      There are some whey isolates that are very difficult to bake with, but most whey protein powders are whey concentrate and bake well.
      Hope this helps!
      Andréa

    10. Amy says

      February 16, 2016 at 9:28 pm

      Will this work with any whey protein powder? I have the vitamin shoppe brand.

    11. Andréa says

      November 27, 2015 at 9:46 pm

      Hi Vicky,
      Depends on the surface of the donut maker. Protein batter has a tendency to stick, so you may have some trouble with that. That's why I choose the silicone pans. If it is dark, non-stick and you spray it well, that might work.
      Thanks for writing in!
      Andréa

    12. vicky says

      November 26, 2015 at 1:13 am

      Do u think I can make this in a donut maker

    13. Andréa says

      September 22, 2015 at 7:17 pm

      Hi Jamie,
      Thanks for writing in!
      These donuts didn't come out dense or heavy when I made them. What kind and brand of protein powder are you using?
      If you're using the same (or similar) whey, the only thing I can think of is that maybe your baking powder has gone inactive. Without the baking powder, these would be pretty dense, I think.
      Andréa

    14. Jamie says

      September 22, 2015 at 1:42 pm

      hello, I am making these a second time! They taste great, but mine come out very dents and heavy. I made sure I followed everything correctly. In your picture they do not look heavy. Are they? Do you have any idea why mine are? Thank you.

    15. Andréa says

      July 03, 2015 at 5:53 pm

      My pleasure! :)

    16. Kristine says

      July 02, 2015 at 9:07 am

      Thank you!

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    andrea at the gym holding cupcakes

    Hi, I'm Andréa! I’ve been baking with protein powder since 2013, and I can give you all the top tips for creating delicious high protein snacks, desserts, and more.

    More about me →

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