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!
**Update! The protein I originally used in this recipe has been discontinued, but I think this vanilla whey would be great!
In the glaze, I've used confectioner's style erythritol. It's a substitute for traditional confectioner's (powdered) sugar. Another favorite of mine!
I have even decided to buy 2 more silicone mini 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 high protein donuts at a time!
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 Low Carb Protein Donuts a try, and let me know what you think!
- 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.