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.

Gluten Free Protein Donuts (Dairy Free)

Description

These gluten free protein donuts are made with almond flour and topped with a dark chocolate glaze. They're gluten free, dairy free and paleo friendly.

Ingredients

Scale

Donuts

1 cup blanched almond flour (95g)
1/3 cup protein powder, spooned & leveled*
1/4 cup tapioca starch (30g)
1 tsp cinnamon (optional)
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1/3 cup unsweetened yogurt (I used coconut yogurt)
3 Tbsp maple syrup
1 tsp vanilla extract

Topping

1/3 cup dark chocolate chips
1 tsp coconut oil
1 Tbsp almond butter

Cook Mode Prevent your screen from going dark

Instructions

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. This includes the almond flour, protein powder*, tapioca starch, cinnamon, baking soda and salt.
Mix in the wet ingredients. This includes the eggs, yogurt, maple syrup and vanilla. (See notes section below if using pea protein). 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.

Notes

*I recommend hemp protein powder (what I used in the photos for this recipe), pumpkin seed protein or pea protein. If using pea protein, you will have to add 1/4 cup water (or nut milk) to the batter. Pea protein is very absorbent, so more liquid is needed to get the right batter thickness.