Description
These soft and fluffy blueberry protein donuts are packed with juicy berries, almond flour, and creamy Greek yogurt for a healthier baked treat that still tastes indulgent. Finished with a smooth sugar-free glaze, they make the perfect low carb breakfast, snack, or post-workout dessert.
Ingredients
For the Blueberry Donuts
- Almond flour
- Vanilla protein powder
- Granulated sugar substitute
- Baking powder
- Salt
- Vanilla Greek yogurt
- Large eggs
- Fresh blueberries
For the Glaze
- Powdered sugar-free sweetener
- Water
Instructions
- Prepare the Oven and Donut Pan
- Set your oven to 350°F so it has time to fully preheat before baking. Place a silicone donut mold on top of a baking tray for stability, or lightly grease a donut pan with nonstick spray if using metal.
- Preparing the pan properly helps the donuts release easily after baking.
- Combine the Dry Ingredients
- Add the almond flour, vanilla protein powder, sugar substitute, baking powder, and salt into a large mixing bowl.
- Whisk everything thoroughly until evenly combined. This ensures the baking powder distributes properly and helps the donuts bake with an even texture.
- Mix the Wet Ingredients
- In another bowl, crack and whisk the eggs until smooth. Add the vanilla Greek yogurt and stir until fully blended and creamy.
- Whisking the eggs first helps avoid overmixing once the batter comes together.
- Make the Batter
- Pour the wet ingredients into the bowl of dry ingredients.
- Use a spatula or spoon to gently mix everything together until a thick batter forms. Scrape the sides and bottom of the bowl to make sure there are no dry pockets remaining.
- Do not overmix. Protein-based batters can become dense if stirred too aggressively.
- Fold in the Blueberries
- Add the blueberries and gently fold them into the batter.
- If using frozen blueberries, thaw them slightly in the microwave and drain away excess liquid before adding them. This prevents the batter from becoming watery and keeps the donuts from turning overly blue.
- Fill the Donut Pan
- Spoon or pipe the batter into the prepared donut molds.
- Fill each cavity almost completely full so the donuts bake with a nice rounded shape.
- For cleaner filling, transfer the batter into a zip-top bag and snip the corner before piping it into the molds.
- Bake the Donuts
- Place the pan into the oven and bake for approximately 20 to 24 minutes.
- The donuts should appear lightly golden around the edges and feel springy when touched. A toothpick inserted into the center should come out mostly clean.
- Avoid overbaking since protein donuts can dry out quickly.
- Cool Before Glazing
- Remove the pan from the oven and let the donuts cool for several minutes inside the pan first.
- Carefully transfer the donuts onto a wire rack and allow them to cool completely before adding glaze.
- Glazing warm donuts can cause the topping to melt and slide off.
- Prepare the Glaze
- In a shallow bowl, combine the powdered sweetener and water.
- Stir until smooth. Add a little extra water if you want a thinner glaze consistency.
- Glaze the Donuts
- Dip the tops of the cooled donuts directly into the glaze or spoon the glaze over the top for a drizzle effect.
- Allow the glaze to sit for a few minutes so it can firm up slightly before serving.
Notes
- Fresh blueberries create the best texture, but frozen blueberries also work well.
- Silicone donut molds make removal much easier than metal pans.
- Store leftovers in an airtight container in the refrigerator for several days.
- These donuts freeze very well for longer storage.
- If you prefer sweeter donuts, add a little extra sweetener to the glaze.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Desserts
Nutrition
- Serving Size: 1 donut
- Calories: 180 kcal
- Fat: 10 g
- Carbohydrates: 8 g
- Protein: 17 g