Healthy Chocolate Protein Donuts (Gluten Free, Paleo)
Moist, cakey baked chocolate protein donuts with a rich dark chocolate almond butter glaze.
Ingredients
Ingredients
- 1 cup blanched almond flour 95 g, spooned and leveled
- 1/2 cup hemp protein powder 35 g, spooned and leveled
- 1/3 cup unsweetened cocoa powder 32 g, spooned and leveled
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 2 large eggs 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.
- Add the eggs, maple syrup, coconut yogurt, and vanilla bean paste to the dry ingredients and whisk until the batter is smooth and thick with no dry streaks.
- Spoon or pipe the batter into the prepared donut pan, filling each cavity almost to the top and smoothing the tops if needed.
- Bake the donuts at 350°F for 18 minutes, or until the tops are set and a toothpick inserted into one donut comes out mostly clean 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 before glazing.
- Place the dark chocolate chips and coconut oil in a microwave-safe bowl and heat in 20–30 second intervals, stirring between each, until the chocolate is fully melted and smooth. Alternatively, melt together in a small saucepan over low heat, stirring constantly.
- Stir the almond butter into the warm melted chocolate mixture until the glaze is thick, glossy, and completely combined.
- 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.
- Transfer the glazed donuts to the refrigerator or freezer for 10–15 minutes, or until the glaze is set before serving.
Notes
- Use room temperature eggs and yogurt for a smoother batter and more even baking.
- Grease the donut pan well, especially around the centers, to help the donuts release cleanly once baked.
- Grease the donut pan well, especially around the centers, to help the donuts release cleanly once baked.