Description
Delicious and nutritious Chocolate Protein Donuts that combine rich cocoa flavor with the goodness of pumpkin and whey protein. These low-sugar donuts are baked to perfection and topped with a smooth, chocolate protein frosting and colorful sprinkles, making them a perfect healthy treat for breakfast or a snack.
Ingredients
Scale
Donut Batter
- 1/2 cup all-purpose flour
- 2 scoops (44 grams) chocolate whey protein powder
- 4 tablespoons monk fruit confectioners sweetener
- 6 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 3/4 cup liquid egg whites
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 tablespoons unsweetened applesauce
Frosting
- 2 ounces light cream cheese, softened
- 2 tablespoons light chocolate syrup
- 1 scoop (33 grams) chocolate whey protein powder
- 1 ½ tablespoons sugar-free chocolate pudding mix
- Fat free milk (optional, for thinning frosting)
Topping
- Rainbow sprinkles
Instructions
- Prepare the oven and pans: Preheat your oven to 350 degrees Fahrenheit. Lightly spray two 6-count donut pans with non-stick spray to ensure easy removal of the donuts after baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, chocolate whey protein powder, monk fruit confectioners sweetener, unsweetened cocoa powder, and baking powder until well combined.
- Combine wet and dry ingredients: Add the liquid egg whites, pumpkin puree, and unsweetened applesauce to the dry ingredients. Gently fold the mixture with a spatula just until combined, being careful not to over-mix to keep the donuts tender.
- Fill donut pans: Carefully spoon the batter into the prepared donut pans, filling each cavity about two-thirds full to prevent overflowing during baking.
- Bake: Place the pans in the preheated oven and bake for 13 to 15 minutes or until a toothpick inserted into the donuts comes out clean. Once done, remove the pans and let the donuts cool completely before removing them from the pans.
- Prepare frosting: In a blender or food processor, combine the light cream cheese, light chocolate syrup, chocolate whey protein powder, and sugar-free chocolate pudding mix. Blend until smooth. If the frosting is too thick, add a small amount of fat free milk to thin it out to your desired consistency.
- Frost donuts: Once the donuts are fully cooled, spread or pipe the chocolate protein frosting evenly on top of each donut.
- Add toppings and serve: Sprinkle each frosted donut with a pinch of rainbow sprinkles for a colorful finish. Enjoy your healthy, protein-packed chocolate donuts!
Notes
- Ensure not to over-mix the batter to keep the donuts light and fluffy.
- Use plain canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- The frosting can be thinned with fat free milk if it gets too thick for easy spreading or piping.
- These donuts can be stored in an airtight container in the refrigerator for up to 3 days.
- For vegan or egg-free versions, suitable substitutions would be needed but will affect texture.
