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High Protein Low Calorie Chocolate Protein Donuts

High Protein Low Calorie Chocolate Protein Donuts - recipe card
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These baked chocolate protein donuts are moist, rich, and packed with 15 grams of protein per serving. Made with Greek yogurt, egg whites, and chocolate protein powder, they deliver deep chocolate flavor without the guilt. Perfect for a post-workout treat or a satisfying breakfast on the go.

Ingredients

Scale
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup chocolate whey protein powder
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup plain nonfat Greek yogurt
  • 1/4 cup egg whites (about 2 large egg whites)
  • 1/4 cup unsweetened applesauce
  • 1/4 cup unsweetened almond milk
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup dark chocolate chips (optional, for drizzle)

Instructions

  1. Preheat your oven to 350°F (177°C). Lightly grease a 6-cavity donut pan with nonstick cooking spray or brush with a small amount of oil. If you don’t have a donut pan, you can use a muffin tin, but the shape will be different.
  2. In a medium mixing bowl, whisk together the whole wheat pastry flour, chocolate protein powder, cocoa powder, baking powder, baking soda, and salt until no lumps remain. This ensures even distribution of leavening agents.
  3. In a separate large bowl, combine the Greek yogurt, egg whites, applesauce, almond milk, maple syrup, and vanilla extract. Whisk until the mixture is smooth and fully homogenous.
  4. Pour the dry ingredients into the wet ingredients and stir gently with a spatula until just combined. Do not overmix; a few small lumps are fine. Overmixing will develop gluten and make the donuts tough.
  5. Carefully spoon or pipe the batter into the prepared donut pan, filling each cavity about 3/4 full. Smooth the tops with the back of a spoon if needed.
  6. Bake for 10 to 12 minutes, or until a toothpick inserted into the center of a donut comes out clean. The donuts should spring back lightly when touched.
  7. Remove the pan from the oven and let the donuts cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely. This prevents them from steaming and becoming soggy.
  8. While the donuts cool, melt the dark chocolate chips in a small microwave-safe bowl in 20-second intervals, stirring between each, until smooth. Alternatively, melt over a double boiler.
  9. Once the donuts are completely cool, drizzle the melted chocolate over the tops using a fork or a small piping bag. Allow the chocolate to set at room temperature or in the refrigerator for 10 minutes.
  10. Serve immediately, or store in an airtight container in the refrigerator for up to 5 days. These donuts are best enjoyed fresh but can be gently reheated in the microwave for 10-15 seconds.

Notes

Storage: Keep in an airtight container in the refrigerator for up to 5 days. Freezing: Wrap individually in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator or microwave for 20-30 seconds. Reheating: Microwave for 10-15 seconds to restore softness. For extra protein, add a scoop of unflavored collagen peptides to the dry ingredients. If you don’t have chocolate protein powder, use vanilla and increase cocoa powder to 3 tablespoons. Ensure your protein powder is finely ground; gritty powder will affect texture.

Nutrition

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