Baked Chocolate Protein Donuts

Print Friendly, PDF & Email

The other week I tried making vanilla protein donuts using shredded cauliflower. Since the vanilla version turned out so well, I figured I’d give a chocolate version a try. The vanilla version made 4 donuts, but for some reason the chocolate version made 5. The only difference was the addition of cocoa powder so I’m not sure why it made an extra donut.

I think I liked the chocolate ones even better than the vanilla. I’m clearly a chocolate person when it comes to baked things. I like chocolate zeggs more than vanilla, chocolate mugcakes, and of course another version of dark chocolate donuts. A girl’s gotta have her chocolate, I guess. After contest, I’m definitely going to frost these donuts instead of having them plain. Something to look forward to.

If you need instructions on how to make caulipowder and what to do with the leftovers, check out my secret ingredient pizza crust recipe. It’s got a low carb crust but still tastes great. I tried making smaller pancake versions with the caulipowder, but that experiment didn’t go so well. You win some, you lose some.

Baked Chocolate Protein DonutsBaked Chocolate Protein Donuts

  • 1/4 cup old fashioned oats, ground into flour
  • 1/2 cup shredded cauliflower (AKA caulipowder)
  • 3/4 scoop chocolate protein powder (34g)
  • 1 Tbsp psyllium powder (for fluffiness)
  • 2 egg whites
  • 1 Tbsp baking cocoa
  • 2 Tbsp water, if needed

Preheat your oven to 400 degrees and spray a donut pan with non-stick spray. Grind 1/4 cup oats (measured before grinding) in a food processor or Magic Bullet until finely ground like flour. Combine all the ingredients but the water, and mix well.

I mixed mine right in the same container that I ground the oats in. No sense making a bowl dirty if you don’t have to. Add 1 – 2 Tbsp water to thin the batter if needed. It should be brownie batter consistency – thick and not runny. Spoon the batter into 5 donut wells and smoosh it around with your spoon to spread it out.

Bake at 400 degrees for 18 minutes until browned and cooked thoroughly. Remove from pan and enjoy. Makes 5 donuts at 320 calories for the whole batch – 36g protein, 38g carbs, and 5g fat.

If you eat less than 5, just divide to get your nutritional info. I ate all 5 dipped in coffee for dessert. Decaf, of course. I’m not completely crazy. Did you get 4 or 5 donuts out of your recipe? I’m dying to know.


  1. These are gluten free? I can’t see these donuts having 5 grams of fat, where are the fat calories coming from? How do they compare to regular donuts?

    • They can be gluten free depending on the oats, protein powder and other ingredient you use. Most oats unless marked as such are cross-contaminated with gluten. There are 2g of fat in the oats, 2g in the protein powder I used, and 1g in the baking cocoa. That makes up the 5g of fat for the entire batch. Not bad. I liked the taste of both the chocolate ones and the vanilla ones. They were good dipped in coffee.

Speak Your Mind