Tasty Chocolate Protein Donuts

I've fallen in love with these filling chocolate protein donuts when I'm wanting something sweet without feeling guilty afterwards. They're baked, not fried, giving you that rich chocolate taste while loading up on protein and keeping things gluten-free.

These treats came about during my hunt for post-gym snacks that wouldn't ruin my workout gains. Now I make them every week, and whenever friends try them, they always ask me how to make them too.

What You'll Need

• Blanched almond flour: gives these a nice light feel and keeps them grain-free
• Hemp protein powder: packs in lots of protein without changing the taste
• Cocoa powder: brings that deep chocolate flavor we want
• Cinnamon: works behind the scenes to make the chocolate pop
• Baking soda: helps them rise into fluffy treats
• Eggs: work as the perfect glue in gluten-free baking
• Maple syrup: adds natural sweetness instead of processed sugar
• Coconut yogurt: keeps everything moist with a slight tang
• Vanilla extract: makes all the flavors richer
• Dark chocolate chips: create an amazing, rich topping
• Coconut oil: makes sure the topping hardens nicely
• Almond butter: adds creaminess to the chocolate topping

Tasty Instructions

Get Ready:

Heat your oven to 350°F and coat your donut pan with a thin layer of coconut oil so they won't stick later.

Combine Dry Stuff:

Put almond flour, hemp protein, cocoa powder, cinnamon, baking soda and salt in a big bowl. Mix well to get rid of any clumps, especially in the cocoa, for a smooth mix.

Add Wet Stuff:

Pour in eggs, maple syrup, yogurt and vanilla, then stir until it's all smooth. You want it thick but still able to pour, kind of like cake batter.

Put In Pan:

Put the mix in a plastic bag, cut a small hole in one corner, and squeeze it into the donut molds. Fill them almost to the top for nice-shaped donuts. Using a bag gives you better control than using a spoon.

Bake Them:

Cook the donuts for 18-20 minutes until they bounce back when you touch them lightly. The edges should be firm but not dried out. Getting the time right keeps them moist.

Let Them Cool:

Let the donuts sit in the pan for 3-5 minutes before moving them to a rack. They need to cool completely before adding the topping or it'll just melt off.

Make The Topping:

Melt chocolate chips and coconut oil using short bursts in the microwave or low heat on the stove. Mix in almond butter until it's smooth for a shiny, rich coating.

Add The Topping:

Dip the top of each cooled donut into the melted chocolate mix, letting extra drip off. Put them on parchment paper or a rack to set.

Let Topping Harden:

Put the topped donuts in the fridge for about 10 minutes so the chocolate gets firm, giving you that nice snap when you bite in.

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Hemp protein really makes these donuts stand out. I found it after trying many different protein powders that made my baked goods taste dry and powdery. Hemp protein keeps everything moist while adding nutrients that keep me full for hours.

Keeping Them Fresh

These protein donuts will stay good in a sealed container at room temp for 2 days. If you want them to last longer, stick them in the fridge for up to a week. They actually taste better on day two as the flavors mix together more. For freezing, it's best to do it without the topping. Just wrap each donut in plastic, put them in a freezer bag, and thaw them at room temperature when you want one. Add the topping before eating.

Switch It Up

I made this recipe with hemp protein, but pumpkin seed protein works just as well if you use the same amount. If you can't have almond flour, try sunflower seed flour for a nut-free option. Any thick dairy-free yogurt can replace the coconut yogurt, though thicker ones work better. To cut down on sugar, you can swap the maple syrup for monk fruit sweetener and use chocolate chips with stevia instead.

Ways To Enjoy

These donuts go great with fresh berries and a protein shake for a complete breakfast. If you want something more dessert-like, warm them a bit and add a scoop of coconut ice cream. They're also awesome right after a workout when you need good food that doesn't feel heavy. Just toss one in your gym bag for a tasty treat that helps your muscles recover.

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Frequently Asked Questions

→ What other protein powders can I try?

We’ve only tested this with hemp protein powder. If you want to swap, try pumpkin seed protein using the same weight.

→ How do I ensure this stays gluten free?

Using almond flour and hemp powder makes this naturally gluten free. Just double-check all ingredients are labeled gluten free.

→ Are these donuts dairy free?

Absolutely! These are made with unsweetened coconut yogurt but feel free to pick your favorite dairy-free yogurt option.

→ What’s the best way to store these?

Keep them in the fridge, sealed up tight, for about five days. Let any glaze set before stacking them for storage.

→ Can I put them in the freezer?

For sure! Store them in a freezer-safe container or bag, and they’ll be great for up to three months. Pull them out the night before to thaw safely in the fridge.

→ How do I put on the glaze?

The simplest method? Dip cooled donuts into the chocolate glaze, then leave them to set on parchment paper or a rack.