Some recipes take 100 tries and never turn out the way you want. Others take one try and come out delicious. Lucky for you, this one falls in the latter.
If you are a donut snob and only love light, flaky, airy fried donuts, then this recipe isn’t for you. High-protein donuts are a bit denser than your average donut. For me, that’s not a bad thing at all, especially if it’s accompanies by a whopping 20g of protein! Worth it.
As always, there are a few ingredients in this recipe that I consider musts:
Can you use any ol’ protein powder for this recipe? Maybe. Do I advise it? Absolutely not.
When you use a large amount of protein powder in a recipe, it tends to overpower whatever you’re making. So if you use a protein powder that you don’t like the taste of, you’re setting yourself up to hate your final product.
Not only do I love the taste of Bowmar Nutrition’s protein, but the Cinnamon Roll flavor is my secret weapon. The powder smells very strongly of cinnamon roll, but I promise that once it is baked, the cinnamon flavor is perfectly subtle. Each one of these donuts has almost one full scoop of protein in them and you barely taste the cinnamon in the them once they’re baked- that’s a huge win in my book! The cinnamon flavor combined with the vanilla create the absolutely perfect donut base.
So yes, I highly highly recommend the Cinnamon Roll Protein. But like I said, you can try another protein if you’d like. I just can’t promise the results!
The Other Secret Ingredient
I’ve recently started using White Whole Wheat flour and it has changed my baking forever. This is another long kept secret of mine, but I like you so I’m letting you in on this secret. I love baking with whole wheat flour, but it often makes recipes way harder than they need to be, and tends to create a certain undesirable, “blah” flavor.
White Whole Wheat flour creates a naturally sweeter flavor and is the perfect substitute to all-purpose flour in any recipe. According to King Arthur himself, “White whole wheat is a type of wheat — just like Granny Smith is a type of apple. It’s 100% whole wheat; not a mixture of white and wheat flours, and certainly not bleached.”
I mean, what’s not to love? You can use all-purpose flour if you prefer, but I promise this flour is worth a try!
By now you’ve probably heard me recommend Swerve Sweeteners. They’re amazing. I’ve tried so many sugar substitutes, and the aftertaste they leave have always bugged me. I tried Swerve and was immediately hooked. I buy them off of Amazon, and while they may be more expensive than the sweeteners you’re used to, I promise they are worth it. I’m in no way affiliated with Swerve, I just really love their products.
For this recipe, we’re using the confectioners sugar to make the glaze. You can use another sweetener if you prefer- just use a food processor or spice grinder to turn your own sugar or sugar substitute into powder sugar! Or, of course, you can buy actual powdered sugar. But we’re trying to save some calories here!
Okay, let’s just make some donuts.
Protein Glazed Donuts
Macros for each donut:
185 Calories | 4.5g Fat | 15g Carbs (3.5g Fiber, 4g Sugar) | 20.5g Protein
Prep Time: 5 mins
Cook Time: 12-13 mins
Total Time: 20 mins
Skill Level: Beginner
Servings: 6 Donuts
For Donuts (makes 6):
- 60g White Whole Wheat Flour (or All-Purpose Flour)
- 21g Coconut Flour
- 112g (4 scoops) Bowmar Nutrition Protein Cinnamon Roll
- 1 Tsp Baking Powder
- Few Dashes of Salt (you won’t taste this, promise)
- 2 Large Eggs
- 57g Plain Nonfat Greek Yogurt
- 1/2 Cup Unsweetened Almond Milk
- 14g Light Butter (applesauce of full-fat butter should work but will change the macros)
- 1 Tbsp Imitation Vanilla Extract
- 1 Cup Swerve Confectioners Sugar
- 1/3 Cup Unsweetened Almond Milk
- Preheat your oven to 325 °F
- In large bowl, whisk together your eggs, light butter, greek yogurt, vanilla, and milk. We want a little bit of air incorporated to fluff it up, which we get from whisking the liquid.
- In another bowl, combine all of your dry ingredients and mix those up to avoid clumping.
- Add your dry ingredients into your liquid and mix it up until a batter forms. If you find the batter too thick, feel free to add a splash of milk to thin it out. You ultimately want the batter to be spoonable, so don’t make it too thin.
- Spray your donut pan well- I like to use butter spray to add some more butter flavor. Carefully spoon your batter into each donut cavity. Wet your fingers to allow yourself to push the batter around to form a donut shape. Try not to over-fill!
- Let the donuts bake for about 12 minutes. Exact time will depend on your oven, so check on them at the 10 minute mark. You don’t want them to over-bake these or else they will dry out! It’s better to pull them a little early, because they will continue to cook for a few minutes when you take them out. So don’t worry if they don’t look brown enough, just make sure you can stick a toothpick in and have it come out clean. This is what mine looked like out of the oven:
- **Optional step*** You can pull your donuts at about 10 minutes and throw them in the air fryer for 1-1.5 minutes at 400°F to add a crisp to them! I tried this with a few and it worked great.
- While your donuts sit, add your powdered sugar to a bowl and slowly stir in 1/3 cup unsweetened almond milk. Add little bits at a time until you get the desired consistency.
- Dip your donuts into the glaze top down and give them a good spin. Put them on a cooling rack to allow the glaze to run down the sides. If you have extra glaze at the end, feel free to spoon it over the donuts or use as a dip!
- Let the glaze harden for about 10 minutes and enjoy!