Description
These lemon vanilla protein donuts taste like a bakery treat, yet they’re completely gluten-free and dairy-free. Light, fluffy, and softly sweet, each donut delivers about 7 grams of protein with only 5 net carbs, making them a smart choice for breakfast, an afternoon snack, or even a healthier dessert. If you love bright citrus flavor paired with vanilla, these donuts are about to become a staple.
Ingredients
Scale
Lemon Vanilla Protein Donuts
- 1 cup plus 2 tablespoons almond flour
- ⅓ cup monk fruit granulated sweetener
- ⅓ cup plant-based vanilla protein powder
- 1 large egg
- ⅓ cup unsweetened almond milk
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons coconut oil, melted
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon vanilla extract
- Small pinch of salt
Lemon Protein Glaze
- ⅓ cup vanilla protein powder
- 3 tablespoons unsweetened almond milk
- 1½ tablespoons plain dairy-free yogurt
- 1 tablespoon monk fruit syrup or honey
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon vanilla extract
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Lightly grease a six-cavity donut pan and coat with nonstick spray to ensure easy release.
- Make the donut batter: Add all donut ingredients to a medium mixing bowl. Using an electric mixer, blend on medium-high speed until the batter is smooth and fully combined. Pause once or twice to scrape down the sides of the bowl so everything mixes evenly.
- Fill the donut pan: Spoon or pipe the batter into the prepared donut molds, dividing it evenly among the six cavities.
- Bake: Place the pan in the oven and bake for 15–17 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake, as protein-based donuts can dry out quickly.
- Prepare the glaze: While the donuts bake, add all glaze ingredients to a small bowl. Whisk until smooth and creamy, adjusting with a splash of almond milk if needed.
- Cool and glaze: Remove the donuts from the oven and let them rest in the pan for 3–4 minutes. Transfer to a cooling rack and allow them to cool completely. Once cooled, spoon the glaze over each donut and finish with extra lemon zest if desired.
Notes
- Simple glaze option: Skip the protein glaze and mix ½ cup confectioners-style sweetener with ¼ cup almond milk. Dip donuts into the glaze and let it set on a cooling rack.
- Adjusting batter texture: If the batter feels too thick, stir in a small amount of almond milk until it reaches a pipeable consistency.
- Glaze consistency: Thicker glaze? Add more protein powder. Too thin? Add a bit more yogurt or milk gradually.
- No protein powder on hand: Replace the protein powder in the donut batter with ¼ cup coconut flour and add 2 extra tablespoons of almond milk.
- Not dairy-free? You can substitute Greek yogurt for the dairy-free yogurt in the glaze.
- Storage: Keep donuts covered in the refrigerator for up to 7 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts
Nutrition
- Serving Size: 1 donut
- Calories: 184 kcal
- Sugar: 1 g
- Sodium: 482 mg
- Fat: 8 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 7 g