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!
Ingredients
Vanilla donut:
- ½ cup vanilla whey protein powder concentrate (51g)
- 2 tablespoons coconut flour 14g
- ½ teaspoon baking powder 2.5ml
- a dash of 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.
Andréa
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
Genevieve
Hi Andrea? I don't have coconut flour, would whole wheat flour work?
Andréa
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
Sonya
Would this recipe work with a,vegan protein powder?
Andréa
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
Rai
Can I use carton egg whites and how much should I put in?
Andréa
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
Amy
Will this work with any whey protein powder? I have the vitamin shoppe brand.
Andréa
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
vicky
Do u think I can make this in a donut maker
Andréa
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
Jamie
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.
Andréa
My pleasure! :)
Kristine
Thank you!