Introduction

These healthy chocolate protein donuts are a delicious way to satisfy your sweet tooth without guilt. Packed with protein and made from wholesome ingredients, they’re perfect for breakfast or a post-workout snack. Enjoy the rich chocolate flavor with a moist, tender crumb in every bite.

The image shows several chocolate-glazed donuts cooling on a metal rack over a white marbled surface. The donuts have a thick, shiny layer of smooth, dark brown chocolate glaze covering the entire top, creating a glossy finish. One donut is in the center with a bite taken out, revealing a rich, dark, moist chocolate cake inside with a soft texture. In the bottom left corner, there is a white bowl filled with small, round milk chocolate chips. The lighting highlights the gloss on the glaze and the texture of the cake inside the bitten donut. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup flour (whole wheat or gluten-free blend)
½ cup chocolate protein powder (or unflavored)
¼ cup unsweetened cocoa powder
¼ cup coconut sugar (or sweetener of choice)
1 teaspoon baking powder
½ teaspoon baking soda
Pinch of salt
2 eggs (or 2 flax eggs: 2 tbsp ground flaxseed + 6 tbsp water)
½ cup Greek yogurt (or applesauce)
¼ cup maple syrup (or sweetener of choice)
½ cup almond milk (or milk alternate)
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease a donut pan or place a silicone pan on a baking sheet.
Step 2: In a large bowl, whisk together the flour, chocolate protein powder, cocoa powder, coconut sugar, baking powder, baking soda, and salt until uniform with no lumps.
Step 3: In a medium bowl, whisk the eggs (or flax eggs), Greek yogurt (or applesauce), maple syrup, almond milk, and vanilla extract until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Avoid overmixing to keep the donuts tender.
Step 5: Spoon or pipe the batter into the donut cavities, filling each about ¾ full to allow room for rising.
Step 6: Bake for 12–14 minutes, or until a toothpick inserted comes out with a few moist crumbs. Remove from the oven and let cool in the pan for 2–3 minutes.
Step 7: Transfer the donuts to a cooling rack to prevent sogginess and let them cool completely before serving.

Tips & Variations

Use Dutch-processed cocoa powder for a smoother, richer chocolate flavor.
Swap Greek yogurt with applesauce for a vegan-friendly, naturally sweet alternative.
If using a silicone donut pan, place it on a baking sheet for easier handling.
Try different protein powders like vegan blends or whey isolate, depending on your dietary preference.
Add chocolate chips or chopped nuts to the batter for extra texture and flavor.

Storage

Store these donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days or freeze in a sealed bag for up to 2 months. Reheat gently in a microwave or toaster oven before serving to restore their soft texture.

How to Serve

The image shows a stack of four small, dark chocolate cakes, each one glossy with a rich chocolate glaze. The cakes are round with a hole in the middle, like mini bundt cakes, with the top cake having a bite taken out of it, revealing a moist and dense inside of deep brown color. The glaze smoothly covers each cake, creating a shiny surface that reflects light. Scattered chocolate chips surround the stack on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these donuts vegan?

Yes, substitute the eggs with flax eggs and use applesauce instead of Greek yogurt to keep them vegan-friendly without sacrificing moisture.

Will the donuts be dry without sugar?

Using a sweetener is important to balance the bitterness of cocoa and protein powder. Options like coconut sugar, maple syrup, or stevia help keep the donuts moist and flavorful.

Healthy Chocolate Protein Donuts Recipe

Print Recipe

★★★★★

4.6 from 99 reviews

These Healthy Chocolate Protein Donuts are a delicious and nutritious treat made with simple pantry staples like protein powder, cocoa, and natural sweeteners. They offer a soft, tender crumb with rich chocolate flavor, perfect for a guilt-free breakfast or snack. Whether you use eggs or flax eggs and your choice of milk and sweetener, these donuts strike the perfect balance of moistness and flavor without unnecessary additives.

Author: Elias
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Yield: 8 donuts 1x
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Dry Ingredients

1 cup flour (whole wheat or gluten-free blend)
½ cup chocolate protein powder (whey isolate or vegan blend)
¼ cup unsweetened cocoa powder (preferably Dutch-processed)
¼ cup coconut sugar (or preferred sweetener)
1 teaspoon baking powder
½ teaspoon baking soda
Pinch of salt

Wet Ingredients

2 eggs (or 2 flax eggs: 2 tablespoons ground flaxseed + 6 tablespoons water)
½ cup Greek yogurt (or applesauce)
¼ cup maple syrup (or preferred sweetener)
½ cup unsweetened almond milk (or oat milk)
1 teaspoon pure vanilla extract

Instructions

Gather Ingredients and Equipment: Before starting, collect all your ingredients and your donut pan (preferably non-stick metal), mixing bowls, whisk, spatula, measuring tools, and cooling rack. Ensuring everything is ready prevents interruptions during baking.
Combine Dry Ingredients: In a large bowl, whisk together the flour, chocolate protein powder, cocoa powder, coconut sugar, baking powder, baking soda, and salt until the mixture is uniform and lump-free. This ensures an even distribution of leavening agents and flavors.
Mix Wet Ingredients: In a medium bowl, whisk the eggs (or flax eggs), Greek yogurt (or applesauce), maple syrup, almond milk, and vanilla extract until smooth. This creates a moist base that will combine well with the dry mix.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture until just combined, ensuring no dry streaks remain. Avoid overmixing to prevent dense, tough donuts.
Fill the Donut Pan: Spoon or pipe the batter into each cavity of the donut pan, filling about ¾ full to allow room for rising. If using a silicone pan, place it on a baking sheet for stability.
Preheat Oven and Bake: Preheat your oven to 350°F (175°C). Bake the donuts for 12–14 minutes, checking doneness by inserting a toothpick that should come out with a few moist crumbs (not wet batter).
Cool the Donuts: Let the donuts rest in the pan for 2–3 minutes before transferring them to a cooling rack to prevent sogginess on the bottom. Allow them to cool completely before serving.
Test Doneness: The donuts should spring back lightly when pressed. Pull them out at the right moment to avoid collapsing or becoming too dense.

Notes

Use chocolate protein powder for richer flavor or unflavored with added cocoa for versatility.
Flax eggs work well as a vegan option but may impart a nuttier flavor.
Whole wheat flour adds fiber and a denser texture, while gluten-free blends lighten the crumb.
Adjust the sweetener to taste but maintain enough to balance the cocoa’s bitterness.
Always check that your baking powder is fresh for optimal rise.
Donut pan material affects ease of removal; non-stick metal is preferred.
Cooling on a wire rack is essential to avoid soggy bottoms.

Keywords: healthy chocolate protein donuts, protein powder donuts, low fat chocolate donuts, baked donuts, gluten-free chocolate donuts, vegan protein donuts, breakfast donuts