Gluten Free Protein Donuts (Dairy Free)

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These gluten free protein donuts are made with almond flour and protein powder, sweetened with maple syrup and topped with a dark chocolate glaze. They're healthier than your average donut since they're baked instead of fried and made with simple, wholesome ingredients that are gluten free, dairy free and paleo friendly.

I never considered donuts to be a healthy breakfast option, that is until I started making my own! We love enjoying a chocolate protein donut or applesauce donut with a side of bacon or sausage, fruit and sliced cucumber. It makes for a well rounded and satisfying breakfast!

These gluten free protein donuts are my newest addition and another hit with the family. They're made with almond flour and protein powder, sweetened with maple syrup and topped with a dark chocolate glaze. Sprinkles are optional, but always a fun topping that the kids enjoy.

Rather than fried, these protein donuts are baked in the oven using a donut pan. The fact that they're baked, packed with protein and made with just a handful of simple ingredients makes them a healthy donut option the whole family will love.

Why You'll Love these Protein Donuts

gluten free and grain free - made with almond flour, tapioca starch and protein powder
dairy free - no milk or butter in this homemade donut recipe
baked - these donuts are baked instead of fried
paleo friendly - made with wholesome ingredients you can feel good about eating

Ingredients

The full recipe for these gluten free protein donuts can be found in the recipe card below, but here's a list of what you'll need:

blanched almond flour - these gluten free donuts are made with almond flour, but if you need them to be nut free, tigernut flour would be a great option.
protein powder - I have tested this recipe with hemp protein powder, pumpkin seed protein powder and pea protein. All work great! Since pea protein is very absorbent, if you use that then you will need to add water (or nut milk) to the batter to thin it out.
tapioca starch - this is required to achieve the proper donut texture. The best substitute is arrowroot starch.
cinnamon - optional, but adds flavor to the donuts
baking soda - for the rise
salt - enhances the flavors
large eggs - binds the ingredients. I have not tested an egg substitute, but if you do, then let me know how the donuts turn out in the comment section below.
yogurt - I used dairy free coconut yogurt, but any type of yogurt will work for this recipe.
maple syrup - to sweeten the donuts. You can replace this with any other liquid sweetener.
vanilla extract - added for flavor
chocolate glaze - dark chocolate chips, coconut oil and almond butter. The almond butter can be swapped with any nut or seed butter.

Bite of a donut to show the inside texture.

How to Make Baked Protein Donuts

The batter for these donuts is made in one bowl, poured into a donut pan (I recommend silicone donut molds), and then baked in the oven. Here are the steps:

First, preheat your oven to 350 degrees F. Generously grease 7 slots of a donut pan. (I used avocado oil.)
In a large mixing bowl, combine the dry donut ingredients.

Mix in the wet ingredients and whisk the batter until it has a smooth, even consistency.

Pour the batter into your greased donut pan, filling each slot just below the rim.

Place the donuts in your oven and bake at 350 degrees for 22 minutes.
After baking, let the donuts cool in the mold for 10 minutes before removing them. Then transfer them to a wire cooling rack. Cool to room temperature before dipping in the chocolate glaze.
For the glaze, melt the dark chocolate and coconut oil in a small, microwaveable bowl. Make sure the bowl is large enough to fit a donut (for dipping). Melt the chocolate and oil in the microwave at 20-30 second intervals, stirring between. Once melted, mix in the almond butter.
Dip the donuts, one at a time, into the chocolate glaze. You can add any of your favorite toppings, from dye free sprinkles to chopped nuts or shredded coconut.

Dipping the donuts in the chocolate glaze.

Tips and Tricks

Measure ingredients by weight - although I give measurements by volume, it's best to measure the flours by weight. This ensures accuracy and will result in a better end product.
Use one of the recommended protein powders - I have tested these donut with hemp protein, pumpkin seed protein and pea protein. All work well. If you choose to use another type of protein powder, you may not get desirable results.
Bake the donuts in a silicone mold - silicone molds are great because they make it easy to remove the donuts once they have cooled.

Storage

Store leftover donuts in an airtight container at room temperature for 1-2 days or the fridge up to 5 days. For longer storage, place the donuts in a plastic bag, separating each donut with a piece of parchment paper and freeze for up to one month.

FAQ

How can I make these protein donuts nut free?

Tigernut flour is a great nut free and gluten free alternative for almond flour. So, swap tigernut flour for almond flour at a 1:1 ratio. For the chocolate glaze, swap the almond butter for sunflower seed butter or tahini.

Can I use any type of protein powder?

The only protein powders I have tested for this recipe include hemp protein, pumpkin seed protein and pea protein. While other protein powders may work, I cannot guarantee results.

Looking for more healthy, baked donut recipes? Check these out: