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Healthy Chocolate Protein Donuts (Gluten Free, Paleo)

Moist, cakey baked chocolate protein donuts that are gluten free, dairy free, and paleo friendly.
Print Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Breakfast
Cuisine American
Servings 6 donuts
Calories 192 kcal

Ingredients
  

Ingredients

  • 1 cup blanched almond flour
  • 1/2 cup hemp protein powder
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 2 large eggs at room temperature
  • 1/4 cup maple syrup
  • 1/4 cup unsweetened coconut yogurt
  • 2 tsp vanilla bean paste or vanilla bean paste
  • 1/3 cup dark chocolate chips
  • 1 tsp coconut oil
  • 2 tbsp almond butter

Instructions
 

  • Preheat the oven to 350°F. Lightly grease 6 cavities of a donut pan with coconut oil or nonstick spray and set aside.
  • In a large mixing bowl, whisk together the almond flour, hemp protein powder, cocoa powder, cinnamon, baking soda, and salt until well combined and no lumps remain.
  • In a separate bowl, whisk the eggs, maple syrup, coconut yogurt, and vanilla bean paste until smooth and uniform.
  • Pour the wet mixture into the dry ingredients and whisk or stir with a spatula until a thick, smooth batter forms.
  • Spoon the batter into a piping bag or large zip-top bag, snip off the tip, and pipe the batter evenly into the prepared donut pan, filling each cavity nearly to the top.
  • Bake the donuts at 350°F for 18 minutes, or until the tops are set and a toothpick inserted into a donut comes out clean or with a few moist crumbs.
  • Remove the pan from the oven and let the donuts cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely.
  • Once the donuts are cool, place the dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20 to 30 second intervals, stirring between each, until fully melted and smooth, or melt gently in a small saucepan over low heat.
  • Stir the almond butter into the melted chocolate mixture until smooth and glossy to form the glaze.
  • Dip the top of each cooled donut into the chocolate almond butter glaze, letting any excess drip back into the bowl, then place the donuts back on the wire rack or on parchment paper.
  • Refrigerate the glazed donuts for 10 to 15 minutes, or until the glaze is set, before serving.

Notes

- Use finely ground blanched almond flour, not almond meal, for the best soft and cakey texture.
- Make sure the donuts are completely cool before glazing so the chocolate sets nicely and does not slide off.
- Store donuts in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
- You can substitute another neutral-tasting protein powder for hemp protein, but choose an unsweetened variety to keep the flavor balanced.
Keyword baked protein donuts, chocolate protein donuts, Gluten Free, gluten free chocolate donuts, healthy chocolate protein donuts (gluten free, healthy donuts, paleo donuts, paleo)