Description
These protein-packed donuts channel everything you love about classic Samoa cookies—rich chocolate, toasted coconut, and caramel vibes—without the sugar overload. Made with protein powder and baked instead of fried, they’re soft, fluffy, and surprisingly indulgent while staying low calorie and sugar free.
Ingredients
Scale
Donuts
- 30 g gluten-free 1:1 baking flour (see variations for swaps)
- 1 scoop vanilla whey-casein protein powder (about 30 g or ⅓ cup)
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- ½ cup unsweetened applesauce
- ¼ cup non-fat Greek yogurt
- 1 large egg
Peanut Butter–Style Caramel Glaze
- 2 tablespoons powdered peanut butter
- 1 tablespoon water
- 2 teaspoons sugar-free maple syrup
- ¼ teaspoon vanilla extract
Coconut Topping
- 1½ tablespoons unsweetened shredded coconut
Chocolate Layer
- 2 tablespoons sugar-free chocolate chips
- ¼ teaspoon coconut oil
Instructions
- Bake the Donuts
- Heat your oven to 350°F. Lightly coat a 6-slot donut pan with cooking spray.
- In a mixing bowl, combine the baking flour, protein powder, coconut flour, and baking powder until evenly mixed.
- In a separate bowl, whisk together the applesauce, Greek yogurt, and egg until smooth.
- Add the dry ingredients into the wet mixture and gently stir just until incorporated. The batter will be thick and sticky—this is exactly what you want.
- Spoon the batter into the donut pan, filling each cavity about halfway.
- Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
- Allow donuts to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
- Toast the Coconut
- Spread the shredded coconut evenly on a baking sheet.
- Bake for 1–2 minutes, watching closely, until lightly golden. Remove and let cool.
- Melt the Chocolate
- Add the chocolate chips and coconut oil to a microwave-safe bowl.
- Microwave for about 45 seconds, stirring halfway through, until smooth and fully melted.
- Let the chocolate sit for several minutes so it thickens slightly.
- Create the Chocolate Base
- Dip the flat bottom of each donut into the melted chocolate or spread it on with a spoon.
- Place donuts chocolate-side down on a lined plate or tray and freeze for about 5 minutes, until set.
- Set aside a small amount of chocolate for drizzling later.
- Glaze and Assemble
- In a shallow bowl, mix the powdered peanut butter, water, maple syrup, and vanilla until a smooth glaze forms.
- Dip the top of each donut into the glaze, coating evenly. Use a spoon if needed to spread.
- While the glaze is still wet, sprinkle the toasted coconut over the top.
- Finish with a drizzle of the remaining melted chocolate, reheating briefly if needed.
- Prep Time: 5 minutes
- Cool Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
Nutrition
- Serving Size: 1 with glaze
- Calories: 110 kcal
- Sugar: 2.8 g
- Fat: 3.8 g
- Saturated Fat: 2.4 g
- Carbohydrates: 12.8 g
- Fiber: 3.5 g
- Protein: 8.2 g