Chocolate Coffee Protein Donuts (Baked)
Chocolate Coffee Protein Donuts with an Almond Butter Glaze that taste like a baked mocha dessert! Made with protein powder, egg whites and greek yogurt, and an added caffeine boost, these might just be the best high protein low fat donuts out there!
So I’ve made donuts quite a few times before, and thought they were all perfect, but this recipe definitely beats them all!
Such a perfectly light texture, soft, fluffy, and basically everything you expect from a donut!
Don’t be surprised if all my baked doughnuts (:D) that come from now on have protein powder (chocolate or vanilla) in them - really drops the calories, carbs and sugar that would be needed in there!
It took me a second attempt to get this one right because the first one turned out a but dry (protein powder eats up a lot of the moisture guys). But after the perfection in round 2, this might just be my go-to base donut recipe.
- 6 Pieces
- Prep time: 5 Minutes|Cook time: 15 Minutes|Total time: 20 Minutes
Almond Butter Glaze:
- Preheat oven to 350°F and spray a donut pan with cooking spray to grease.
- In a large bowl, whisk together flour, protein powder, cacao or cocoa powder, instant coffee, baking powder and sweetener.
- Add in applesauce, egg whites and yogurt and mix with a large spoon until just combined.
- Divide mixture evenly among donut pan cavities, filling about ⅔-¾ way up. Use a piping bag for a rounded bottom.
- Bake for 15 minutes or until a toothpick inserted into the donut comes out clean.
- Let cool for 5 minutes and remove from pan. Transfer to a cooling rack to cool.
- In a bowl, stir together almond butter and almond milk.
- Use the back of a spoon, a knife or your fingertips to spread frosting on top of donuts!
- Make sure your donut mix is not too dry - it should be something like a thick brownie batter. Add more applesauce or yogurt if needed, since protein powder is quite absorbent and can make your donuts dry.
- Add more stevia sweetener if you prefer a more milk-chocolate style donut.
- If using regular sugar, add more moisture to make sure the mix is not too thick or dry.
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