These gluten-free donuts are soft, fluffy, and secretly packed with protein!
I don’t know about you, but I’ve had one too many “meh” protein dessert recipes that taste exactly like cardboard. So, I decided to take matters into my own hands and workshop something that hit the sweet spot—literally. I ended up with these soft, fluffy, and fully gluten-free donuts that have all the nostalgic powdered donut feels you remember from childhood. Yep; if you ever had those powdered mini donuts from the gas station as a kid, you know exactly what I’m talking about.
I’m not here to lie to you, though. These aren’t deep-fried donuts, and they’re not trying to be. Nothing baked will ever totally replace that sinfully decadent, melt-in-your-mouth fried donut experience. But when you’re craving something sweet and satisfying while still wanting to feel good about what you’re eating, these protein donuts definitely deliver.
I’ve tested about a million batches of these (yes, my kitchen looked like a donut crime scene), and I’ve finally nailed down a recipe that’s healthy, packed with protein, and seriously delicious. These are so worth the powdered sugar all over your face, your hands, and, let’s be honest, probably your shirt, too.
Are These Protein Donuts Healthy?
I like to think of this recipe as a nice balance between indulgent and wholesome. The protein powder promises to keep you full and satisfied, all while adding some structure to the donut. The eggs and Greek yogurt add even more protein, along with calcium and B vitamins. And the applesauce sneaks in a little fiber and vitamin C to the mix, too.
Of course, these are still donuts at the end of the day; the coconut sugar and ghee are proof enough that they’re meant to be more of a treat than a regular occurrence. Coconut sugar has a slightly lower glycemic index than regular sugar, but it’s still sugar—so moderation is key!
Nailing The Texture Of These Protein Donuts
The key to fluffy, tender donuts is getting the right ratio of ingredients, and the protein powder plays a big role in that. Too much protein powder will leave you with dense donuts that are a total chore to chew through. Too little protein powder will defeat the purpose of them being “protein donuts” altogether. This recipe uses just enough protein powder to give the donuts structure without losing that melt-in-your-mouth texture. And the Greek yogurt and applesauce help keep them soft and moist.
Another key to getting the texture right is weighing out your dry ingredients. Gluten-free baking is very precise; I always recommend doing this to ensure you have the exact correct proportions.
How To Make Ahead And Store
Store your donuts in an airtight container at room temperature for up to 2 days, or put them in the fridge if you want them to last a little longer (up to 5 days). If you like them warm, you can pop them in the microwave for about 10 seconds before eating them.
Serving Suggestions
Enjoy your donuts as is, or serve them up for breakfast with a Caramel-Vanilla Iced Coffee or Iced Latte on the side. And if you’re a lover of all things donuts, there are so many more delicious recipes for you to try: These Gluten-Free Carrot Cake Donuts and these Almond Joy-Style Donuts are bound to impress.
Ingredients
For The Donuts:
- 9 tablespoons non-GMO cornstarch 79 grams
- 1/4 cup vanilla whey protein powder 25 grams (or dairy-free protein)
- 6 tablespoons coconut sugar packed
- 2 tablespoons oat flour 15 grams
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 large egg at room temperature
- 1 egg yolk at room temperature
- 1/2 cup plain non-fat Greek yogurt or a thick, dairy-free yogurt
- 2 tablespoons ghee melted (or dairy-free butter)
- 3 tablespoons unsweetened applesauce
For Coating:
- 1/2 cup vanilla whey protein powder
- Cinnamon to taste
Instructions
- In a medium bowl, stir together the cornstarch, protein powder, coconut sugar, oat flour, baking powder, and salt.
- Make a well in the center and crack in the egg, along with the egg yolk, yogurt, ghee, and applesauce. Whisk with a fork, and then mix everything together until you have a really sticky dough. Cover and refrigerate at least 2 hours.
- One chilled, heat your oven to 325 degrees Fahrenheit and generously rub a donut pan with melted ghee.
- Fill a piping bag with the chilled donut mixture and pipe into the donut pan, filling just under 2/3 of the way full. You will need to do this in 2 batches if you only have 1 pan. Keep the remaining dough chilled in the fridge.
- Bake until a toothpick inserted in the center comes out clean, about 15 minutes. Let stand in the pan 5 minutes.
- In a shallow plate, mix together the protein powder and cinnamon, adjusting the amount of cinnamon to taste.
- After 5 minutes, gently remove the donuts from the pan and immediately place them into the protein powder mixture, tossing them gently until totally coated.
Tips & Notes:
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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