Healthy Chocolate Protein Donuts

These healthy chocolate protein donuts were born out of my love for a treat that hits the spot without sending me into a sugar crash. Naturally gluten free and deeply chocolatey, they are the perfect pick-me-up after a workout or serve as a fun weekend baking project with family. Every bite packs a little protein boost and that nostalgia of classic donuts with a wholesome twist.

I first made these when I was experimenting with post-run snacks and my friends devoured them before I even finished my coffee. Now my family asks for them every time there is a weekend sleepover.

Gather Your Ingredients

• Blanched almond flour: gives the donuts structure and a delicate crumb. Look for fine texture and a fresh scent.
• Hemp protein powder: adds plant protein and fiber without grittiness. Go for unsweetened for best results.
• Cocoa powder: brings earthy chocolate depth. Dutch process is my favorite for richer donuts.
• Cinnamon (optional): for a subtle warmth
• Baking soda: helps the donuts rise and keeps them light.
• Salt: enhances the chocolate flavor. Choose sea salt for clean taste.
• Large eggs: lend moisture and bind everything together. Room temperature eggs help the batter mix smoothly.
• Maple syrup: is the only added sweetener it also keeps the crumb moist and subtly caramelly. Choose pure syrup not imitation.
• Unsweetened coconut yogurt: makes the crumb softer and gives a dairy free twist. Greek yogurt also works if dairy is fine for you.
• Vanilla extract: delivers the classic bakery aroma. Pure vanilla has a deeper taste.
• Dark chocolate chips: create luxurious little pockets of melty chocolate. Use at least 60 percent cocoa for a richer donut.
• Coconut oil: aids the smooth chocolaty glaze and gives a shiny finish. Unrefined or refined both work.
• Almond butter (for the glaze): adds a touch of nutty creaminess. Natural almond butter is best for a smooth texture.

How to Make It

Make the Batter:

Whisk together the almond flour hemp protein powder cocoa powder cinnamon baking soda and salt in a large bowl. This ensures the powders are evenly distributed and helps prevent dense spots in your donuts.

Mix Wet Ingredients:

In another bowl beat the eggs then whisk in maple syrup yogurt and vanilla extract until the mixture is fully combined. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just a few streaks remain. Be careful not to overmix as this keeps the donuts tender.

Add Chocolate Chips:

Fold in the dark chocolate chips ensuring they are evenly dispersed for melty bites in every donut.

Pipe or Spoon into Pan:

Lightly grease a nonstick donut pan. Scoop the batter into a large ziptop bag snip off a corner and pipe the batter into each cavity three quarters full. This method helps keep the donuts uniform and easy to remove the pan later.

Bake:

Bake in a preheated 350 degree oven for about twenty to twenty five minutes. The donuts are done when set and a toothpick inserted comes out with just a few moist crumbs. Cool in the pan for five minutes then transfer to a rack to finish cooling.

Make the Glaze:

Melt the coconut oil and almond butter together in a microwave safe bowl. Stir in a few extra chocolate chips until smooth and glossy. Drizzle or dip each cooled donut for a luscious finish.

My favorite part is the almond butter chocolate glaze. My kids love to help drizzle and decorate sometimes even adding fun toppings like freeze dried berries or toasted nuts. Every time we make these together they vanish in minutes and someone is always scraping the glaze bowl.

Flavor Boosters

Allow donuts to cool completely before storing for best texture. Store in an airtight container on the counter for up to two days or refrigerate for up to one week. To freeze layer between parchment in an airtight container. Reheat in the microwave for twenty seconds for that fresh baked feel.

Serving Suggestions

These donuts are delicious as they are but you could serve them with a dollop of Greek yogurt and fresh berries for a hearty breakfast. For a brunch board cut into halves and serve with fresh fruit and coffee. Sometimes I even pack one as a post workout snack instead of a bar.

Creative Twists

If you do not have hemp protein powder try pea protein or extra almond flour though this may change the protein content. Maple syrup can be replaced with honey for a different sweetness. Sunflower seed butter works instead of almond butter for the glaze if there are nut allergies.

If you want extra fluffy donuts use room temperature eggs and yogurt. The glaze holds up beautifully even if freezing—just let sit at room temp for a few minutes before enjoying.

Common Questions About This Recipe

→ What makes these donuts gluten free?

These donuts use blanched almond flour and hemp protein instead of wheat flour, making them naturally gluten free and suitable for gluten sensitive diets.

→ Can I substitute the coconut yogurt?

Yes, you can use any unsweetened dairy or plant-based yogurt according to your preference for similar moisture and texture.

→ Do these donuts taste strongly of protein powder?

No, the combination of hemp protein, cocoa powder, and almond flour creates a balanced chocolate flavor without overpowering protein notes.

→ How can I make these donuts sweeter?

You can add an extra tablespoon of maple syrup or a bit more chocolate chips to increase sweetness if desired.

→ Are these donuts suitable for paleo diets?

Yes, when made with almond flour, hemp protein, coconut oil, and maple syrup, these donuts align with paleo diet requirements.

→ Can I freeze the baked donuts?

Absolutely. Let the donuts cool completely, then store in an airtight container in the freezer for up to two months. Thaw at room temperature before serving.