Protein Donuts {Under 100 Calories} - The Big Man's World ®

Name: Protein Donuts (Under 100 Calories!)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1/4 cup protein powder (I used chocolate plant based); 1 1/4 cups self-rising flour; 1/3 cup cocoa powder; 3/4 cup granulated sweetener of choice; 6 tablespoon sunflower oil (any neutral flavored oil ); 1 cup + 2 tablespoons milk of choice (I used unsweetened almond milk * See notes); 3 cups powdered sugar substitute; 1/3 cup cocoa powder; 1/4 cup milk of choice

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Level up your protein game with my oven-baked protein donuts recipe. They’re light, fluffy, and pack a whopping 12 grams of protein. Plus, they’re yeast-free and naturally vegan!

Love recipes with protein powder? Try my protein brownies, protein banana bread, and protein cookies next.

When I have a particularly late workout, the last thing I want to do is whip out the blender to make a protein shake. Wake up my whole family? No, thank you.

I’ve been getting creative with new ways to get my protein in. I was recently inspired by a trip to Dunkin Donuts as they had a protein muffin (not as good as my protein muffins), so I thought, what about donuts?!

Table of Contents

Why I love this recipe
Ingredients needed
How to make protein donuts
Arman’s recipe tips
Storage instructions
Frequently asked questions
More protein dessert recipes
Protein Donuts (Under 100 Calories!) (Recipe Card)

Why I love this recipe

6 ingredients. I dare you to name an easier recipe than this!
No eggs, yeast, or dairy. None of the traditional donut ingredients are needed, but they are just as fluffy and cakey as classic donuts.
Low calorie. They clock in at under 100 calories each.
And yes, they actually taste like real donuts. I tried a lot of protein doughnuts in preparation for this recipe. Let me tell you, just because they’re in a donut shape does NOT make them a donut. Mine are the real deal.

Ingredients needed

Protein powder. I tested several types of protein and I strongly preferred the texture with brown rice protein powder and casein protein powder. Use unflavored, chocolate, or vanilla protein powder.
Self-rising flour. All-purpose flour with baking powder and salt already mixed in. Don’t have any on hand? Easily make your own.
Cocoa powder. Unsweetened and sifted to remove any clumps.
Sugar. I used a brown sugar substitute to keep the calories low, but you can use regular white sugar, brown sugar, or coconut sugar.
Oil. I used coconut oil, but any neutral-flavored cooking oil works. If not strictly dairy-free, use butter.
Milk of choice. I used unsweetened almond milk, but use whichever milk you prefer.

For the glaze:

Powdered sugar. I went with homemade powdered sugar substitute (again, to keep the calories low), but you can use regular powdered sugar if you don’t mind the extra calories.
Cocoa powder. For the chocolate glaze.
Milk. To thin the glaze.

How to make protein donuts

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep work. Preheat the oven to 180C/350F. Grease a 12-count donut pan with cooking spray.

Step 2- Mix the dough. In a large mixing bowl, combine the dry ingredients. Add the wet ingredients and mix until a thick batter remains. If it’s too thick, add extra milk.

Step 3- Shape and bake. Pour the batter into a Ziplock bag and cut one corner of the bag. Distribute the batter evenly into the pan. Bake for 13-15 minutes or until a toothpick inserted comes out clean.

Step 4- Make the glaze. Combine the powdered sugar and cocoa powder. Slowly add milk and whisk until smooth and glossy.

Step 5- Glaze the donuts. Let the donuts cool for 10 minutes before transferring to a wire rack to cool completely. Once cooled, dip each donut in the glaze and place them back on the wire rack to firm up.

Arman’s recipe tips

No donut pan? No problem, these make equally tasty muffins!
Do not overbake the donuts, as they’ll continue to bake in the pan while they cool.
Add more protein. Make a protein frosting by combining Greek yogurt, powdered sugar, and vanilla extract.
Make a vanilla glaze. Omit the cocoa powder and add ½ teaspoon of vanilla extract.

Flavor variations

Vanilla. Omit the cocoa powder and add 1 teaspoon of vanilla extract.
Funfetti. Omit the cocoa powder and stir in a handful of sprinkles. Use my vanilla glaze and throw some sprinkles in there, too!
Blueberry. Omit the cocoa powder and add ½ cup of thawed frozen blueberries. Use my vanilla glaze, but swap the milk for the excess blueberry juice!

Storage instructions

To store: Store any leftover donuts in an airtight container in the refrigerator for up to one week.

To freeze: Place the baked donuts in a freezer-safe container and freeze them for up to six months. Let the donuts thaw overnight in the fridge.

Frequently asked questions

Which protein powder is best?

The protein powder you use is very important. I recommend brown rice or casein protein powder, as they are generally good blends to bake with. Whey protein can be very tricky and dry out the donuts. To test this out, make my protein mug cake and see how it turns out. If it works out well, your protein powder will be perfect for this recipe!

Can I use almond flour or coconut flour?

This recipe has only been tested with self-rising flour. If you’d like donuts with almond or coconut flour, try my keto donuts.

More protein dessert recipes