These healthy Vanilla Protein Donuts are topped with a delicious protein-packed raspberry glaze. They are sugar-free, keto, low-carb, gluten-free, and... guilt-free! Include these in your next Sunday's meal-prep routine to make sure every single day... is a great day!
Hi guys! Since you're here for the donuts, let's talk donuts!
Some Interesting Doughnut Facts
- Did you know January 12th was the National Glazed Donut Day? I didn't either. Actually, I would vote for National Glazed Donut Day to be every single day of the year. I'm sure you agree!
- In the US alone, about 10 billion donuts are made every year. I didn't know that either, but that sure requires a ton of donut trees!
- The largest donut ever weighed approximatively 1.6 tons. Now that's gonna require some damn huge donut tree!
- Donut trees don't actually exist. But we all wish they would!
How to Make Vanilla Protein Donuts
- Preheat oven to 350F.
- Grease your muffin pans.
- Start by mixing the almond flour, HoneyBeard Training Vanilla Whey Protein Powder ( Use my code CLEVERCHEF15 for 15% off your purchase over here ), baking powder, and xantham gum together in a large mixing bowl until well combined.
- Melt butter in the microwave, using a large measuring cup or bowl. Stir in the erythritol, then crack the eggs in one at a time constantly stirring.
- Pour the liquid mixture into the dry ingredients and stir until just combined.
- Pipe the dough in a well-greased donut pan, using either a piping bag or a Ziploc bag on which you'll cut one of the corners.
- Bake for 10-12 minutes at 350F.
- Let cool for at least 30 minutes before removing the donuts from the pan.
- Dip the donuts face down in the glaze and set aside on a cooling rack.
How to Make the Raspberry Protein Glaze
- Thaw the frozen raspberries in a small saucepan over medium, occasionally stirring. Mash them vigorously when thawed. Do not overheat them. You could also use fresh raspberries
- Remove from heat then stir in the erythritol.
- Stir in the milk.
- Stir in the protein powder.
Fun Twists and Suggestions
- Replace the raspberries with another fruit like blueberries, blackberries, cherries, strawberries, mangoes, pineapple, etc.
- Top with the chocolate glaze from my Double Chocolate Protein Donuts recipe instead.
- Erythritol can be replaced with any type of sugar on a 1:1 ratio. You will have to increase the baking time to 12-15 minutes if you do so.
- Sprinkle some ground nuts on top of the glaze, for additional protein and crunch.
- Xantham Gum is optional! What the heck is xantham gum? Well, to make it short, xantham gum is used in gluten-free recipes to give that "chewiness" that gluten usually gives to baked goods. It is a 100% natural ingredients. You can buy it over here.
What if I don't Have a Donut Pan?
If you don't have a donut pan, you can use a muffin pan and place a small piece of parchment paper rolled into a ball in the center of every tin.
Which donut pan did you use?
I use Wilton's Donut pans for all my donut recipes, they are non-stick, not too expensive and work really well. I bought them on Amazon and they were shipped in no time.
How Long do these Baked Donuts Last and How to Store Them?
To be kept for up to 3 days on the counter in a sealed container, 7 days in the fridge or 3 months in the freezer.
How to Make Protein Donuts Moist?
The best way to make sure your protein donuts stay moist is not to use too much liquid ingredients when making them. Sounds counter-productive right? Well, let me explain: Because moisture evaporates over time, it leaves your donuts slimy on the outside and dry in the inside... that's not really what we want, right? Using fat instead of a liquid prevents that from happening.
That is why I used a healthy type of fat instead of let's say, milk. Fat will not evaporate, so your donuts will stay deliciously moist and tender for much, much longer.
By the way, (organic) butter is now considered one of the healthiest fats you can have. If you don't like the idea of using butter though, you can replace it with coconut oil on a 1:1 ratio.
How Many Calories are in These Protein Donuts?
There are approximately 193 calories in every donut (when dividing the recipe by 12). There are also only 4 grams of carbs, 8 grams of protein, and 17 grams of fat, making this recipe ketogenic and low-carb. (and 100% gluten-free / flourless as well!)
More Protein Snack Recipes:
- Apple Protein Muffins
- Healthy Baked Chocolate Protein Donuts
- Cookie Dough Protein Bars
- Chocolate Chip Protein Cookies
Which Protein Powder did You Use?
For this recipe, I used HoneyBeard Training's Zero Carb Vanilla Protein Powder. I have recently discovered their company and I have to say... their protein powder is simply phenomenal. It is made with very few ingredients (and I can pronounce them all!), all-natural and it contains ZERO carbs per serving. It tastes amazingly good, mixes well and it is just one of the best protein powders you can buy online in 2019 in my opinion. USE MY CODE CLEVERCHEF15 for 15% off your purchase over here.
They are a small, US-based family-owned company and this quote from Brian, the owner, says it all: " I wanted something my daughter can drink without worrying about ingredients ".
Huge Bonus: Brian is a proud American Veteran and he is donating 10% of his profits to organizations helping with Veteran Mental Health and PTSD to help lower suicide rates.
So in case you'd like to try a very good, natural whey protein supplement for your protein shakes or baked goods, this is the real deal my friends. (Use my code CleverChef15 for 15% off your purchase here).
Have you tried this recipe? Let me know how you liked it by leaving a comment & rating below! Don't forget to Follow Me on Pinterest, Instagram and Facebook for more delicious recipes. I also LOVE seeing your creations, take a pic and Tag @onecleverchef on Instagram!
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Recipe
Vanilla Protein Donuts with Raspberry Glaze
Ingredients
Donut Ingredients
- 1 ⅛ cup almond flour (1 cup + 2 tbsp)
- ⅔ cup butter Measured liquid
- ½ cup erythritol
- 2 large eggs
- ½ cup vanilla whey protein powder Brand: HoneyBeard Training (Use code cleverchef15 for 15% off your purchase)
- ½ teaspoon baking powder
- ½ teaspoon xantham gum ENTIRELY OPTIONAL*
Glaze Ingredients
- ½ cup frozen raspberries or fresh
- ⅓ cup vanilla whey protein powder HoneyBeard Training Protein (Use code cleverchef15 for 15% off)
- ¼ cup erythritol
- 2 tablespoon almond milk or milk of choice
Instructions
Donut Instructions
- Preheat oven to 350F.
- Grease your donut pans. I used cooking spray. (to know which donut pan was used for this recipe, please refer to the recipe notes.)
- Mix 1 cup + 2 tablespoon almond flour, ½ cup vanilla whey protein powder, ½ teaspoon baking powder, and ½ teaspoon xantham gum (optional) together in a large mixing bowl until well combined.
- Melt ⅔ cup butter in the microwave using a large microwave-safe measuring cup or bowl. Stir in the erythritol, then crack the 2 eggs in, one at a time while vigorously stirring.
- Slowly pour the liquid ingredients into the dry ingredients while stirring, until just combined. Do not over-stir, as it will create bubbles into your mixture and your doughnuts might fall flat when pulled-out of the oven.
- Pipe the dough into your greased donut pans using either a piping bag or if you don't have one, you can use a "Ziplock" bag on which you will cut one of the corners. The donut tins should be filled to about ¾.
- Bake for 10-12 minutes or until a toothpick inserted into one of the donuts comes out clean.
- Let the donuts cool down before removing them from the pan. This is important. Be patient!
- When cool, remove the donuts from the pans, then dip them face down in the raspberry glaze.
- Place them on a cooling rack for a couple hours before storing.
- Storage Instructions: Store in a sealed container on the counter for up to 3 days, 7 days in the fridge and up to 3 months in the freezer.
Glaze Instructions
- Thaw ½ cup frozen raspberries in a small saucepan over medium heat, until just thawed. Remove from heat, then mash them up using a fork. Stir in ¼ cup erythritol, then 2 tablespoon almond milk, then ⅓ cup vanilla whey protein powder.
Notes
Nutrition
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