Name: Double Chocolate Protein Donuts Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 38 min
Cuisine: American
Ingredients: 1/2 cup Wholesome Yum Blanched Almond Flour; 1/2 cup Besti Monk Fruit Allulose Blend; 1/4 cup Whey protein powder; 3 tbsp Dutch processed cocoa powder; 2 1/2 tbsp Psyllium husk powder; 1 1/2 tsp Baking powder; 1/4 tsp Sea salt; 3 tbsp Unsalted butter (melted); 2 large Egg whites (at room temperature); 1/2 tsp Vanilla extract; 1/4 cup Boiling water; 1/3 cup Sugar-Free Milk Chocolate Chips; 1 tbsp Coconut oil (melted)

Ingredients

1/2 cup Wholesome Yum Blanched Almond Flour

1/2 cup Besti Monk Fruit Allulose Blend

1/4 cup Whey protein powder

3 tbsp Dutch processed cocoa powder

2 1/2 tbsp Psyllium husk powder

1 1/2 tsp Baking powder

1/4 tsp Sea salt

3 tbsp Unsalted butter (melted)

2 large Egg whites (at room temperature)

1/2 tsp Vanilla extract

1/4 cup Boiling water

1/3 cup Sugar-Free Milk Chocolate Chips

1 tbsp Coconut oil (melted)

Instructions

Step 1: Preheat the oven to 350 degrees F (177 degrees C) and generously grease a nonstick metal donut pan.

Step 2: In a large bowl, mix together almond flour, monk fruit sweetener, protein powder, cocoa powder, psyllium husk powder, baking powder, and sea salt until well combined.

Step 3: Stir in the melted butter, egg whites, and vanilla extract until a uniform dough forms.

Step 4: While beating at low speed with a hand mixer, pour in the boiling water slowly and mix for about a minute. The dough will absorb the water; avoid over-mixing. Let the dough rest for 5 minutes to thicken.

Step 5: Divide the dough into six equal portions. Using oiled hands, roll each portion into a log, place it into the greased donut pan, and seal the ends to make a circle. Smooth the top. Repeat for all six donuts.

Step 6: Bake for 15-18 minutes until the donuts are dark golden brown on top and a toothpick inserted comes out almost clean. Let cool in the pan for 15 minutes.

Step 7: Run a small silicone spatula along the edges of the pan to loosen the donuts, then gently lift them out and cool completely on a rack or plate before glazing.

Step 8: To make the glaze, melt the sugar-free chocolate chips and coconut oil together in a double boiler, stirring until smooth. Remove from heat and let cool slightly until the glaze thickens but remains pourable.

Step 9: Dip the rounded bottom side of each donut into the glaze and swirl to coat. Allow the glaze to firm up as it cools before serving.

Tips & Variations

For a nut-free version, substitute almond flour with a seed flour blend, such as pumpkin or sunflower seed flour.

If you don’t have a donut pan, shape the dough into small rounds and bake on a lined baking sheet for a donut hole-like treat.

Try adding a teaspoon of instant espresso powder to the dry ingredients to enhance the chocolate flavor.

Use dark chocolate chips or sugar-free white chocolate chips to vary the glaze flavor.

Storage

Store the donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. Reheat briefly in the microwave if desired, but the glaze may soften slightly. These donuts also freeze well for up to 1 month; thaw at room temperature before serving.

FAQs

Can I use a different protein powder?

Yes, you can substitute whey protein with plant-based protein powders like pea or rice protein, but the texture and taste may vary slightly.

What if I don’t have psyllium husk powder?

Psyllium husk helps bind the dough and retain moisture. You can try using ground flaxseed mixed with water as a substitute, but the donuts may be less firm.