I’m introducing a batch of moist, cakey chocolate donuts that are baked—not fried—and packed with plant-based protein. Made with almond flour and hemp protein powder, these donuts are gluten-free, dairy-free, and paleo-friendly. They’re a healthier sweet treat that still satisfies a chocolate craving.
Why You’ll Love This Recipe
I love how these donuts manage to feel indulgent without the standard sugar-laden ingredients. The almond flour gives them a rich, tender crumb, while hemp protein boosts the protein content and adds a subtle nutty depth. Baking means less guilt and clean-up, and the chocolate glaze elevates the experience. Plus, they’re perfect for any dietary preference—gluten-free, paleo, and dairy-free all in one.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Donuts
-
1 cup blanched almond flour
-
½ cup hemp protein powder
-
⅓ cup cocoa powder
-
½ tsp cinnamon (optional)
-
½ tsp baking soda
-
¼ tsp salt
-
2 large eggs
-
¼ cup maple syrup
-
¼ cup unsweetened coconut yogurt
-
2 tsp vanilla extract
Glaze
-
⅓ cup dark chocolate chips
-
1 tsp coconut oil
-
2 tbsp almond butter
directions
-
I preheat the oven to 350 °F and grease six slots of a donut pan.
-
I whisk together the almond flour, hemp protein powder, cocoa powder, cinnamon (if used), baking soda, and salt in a large bowl.
-
I stir in the eggs, maple syrup, coconut yogurt, and vanilla extract until the batter is smooth.
-
I pour the batter into the donut pan—sometimes using a plastic bag with a cut corner to make piping easier.
-
I bake for 18–20 minutes until a toothpick comes out clean.
-
Then, I cool them briefly in the pan before transferring to a rack to cool completely—sometimes chilling in the fridge to speed it up.
-
For the glaze, I melt chocolate chips with coconut oil (either in 20–30 second bursts in the microwave or gently on the stove), and stir in almond butter.
-
I dip each cooled donut into the glaze and let them set on a rack or parchment—chilled in the fridge or freezer to finish.
Servings and timing
This recipe yields 6 donuts.
-
Prep Time: 10 minutes
-
Cook Time: 18 minutes
-
Total Time: 28 minutes
storage/reheating
I keep leftovers in an airtight container at room temperature for 2–3 days or in the fridge for up to 5 days. If the glaze softens over time, I briefly chill the donuts before serving to firm them up. There’s no reheating needed—just enjoy!
Benefits & Nutrition Highlights
-
Almond Flour is rich in Vitamin E, magnesium, and fiber, while being lower in carbs compared to wheat flour. It gives these donuts a tender, moist texture without refined grains.
-
Hemp Protein Powder offers complete protein, fiber, and minerals like iron and magnesium. It contains all essential amino acids and even antioxidants—making it a nourishing choice.
-
By combining these ingredients, these donuts deliver nutrient-dense carbs, protein, and healthy fats—keeping your energy steady and your sweet tooth satisfied.
FAQs
1. Can I use a different flour instead of almond flour?
I could try coconut flour, but it’s much denser and usually requires extra moisture or eggs. Almond flour delivers the best texture here.
2. Can I swap the hemp protein for another protein powder?
Yes—pea protein or a blend could work. But they won’t bring the same fiber or omega-3 benefits that hemp offers.
3. Are these donuts high in fiber?
They contain more fiber than typical donuts, thanks to the nut flour and protein powder. Still, they’re best enjoyed in moderation.
4. Can I make the glaze nut-free?
Absolutely—I’d substitute almond butter with sunflower seed butter to keep it allergy-friendly.
5. How do I know when the donuts are done?
A toothpick inserted should come out clean or with just a few moist crumbs. Overbaking may dry them out.
6. Are these suitable for meal prep?
Yes—they’re great as a protein-rich snack or quick breakfast. Just keep them fresh in an airtight container.
7. Can I freeze the donuts?
Yes—I freeze them in a single layer, then transfer to bags. I thaw at room temp when ready to enjoy.
8. How do I add more chocolate flavor?
A sprinkle of cocoa nibs or a ribbon of melted chocolate through the batter could intensify the chocolate experience.
9. Can I make them sweeter without more maple syrup?
I’d add a few Medjool dates or a splash of vanilla extract to boost sweetness naturally.
10. Are they kid-friendly?
Definitely—these feel indulgent, yet are healthier than store-bought options. My little ones adore them, and I feel good letting them enjoy a treat with nutrition.
Conclusion
I adore these Healthy Chocolate Protein Donuts because they manage to feel decadent while still being wholesome. The blend of almond flour and hemp protein creates a fudgy, satisfying texture, and the chocolate glaze brings them to life. Whether you’re baking for breakfast, a workout snack, or a sweet pick-me-up, these donuts deliver flavor and nourishment in every bite. Happy baking—and even happier indulging!
Print
Healthy Chocolate Protein Donuts (Gluten Free, Paleo)
- Total Time: 28 minutes
- Yield: 6 donuts
- Diet: Gluten Free
Description
These moist and cakey baked chocolate protein donuts are a guilt-free treat packed with nutrients. Made with almond flour and hemp protein, they’re gluten-free, paleo, dairy-free, and naturally sweetened—perfect for a high-protein breakfast or snack!
Ingredients
For the Donuts:
1 cup blanched almond flour (95g), spooned & leveled
½ cup hemp protein powder (35g), spooned & leveled
⅓ cup cocoa powder (32g), spooned & leveled
½ tsp cinnamon (optional)
½ tsp baking soda
¼ tsp salt
2 large eggs
¼ cup maple syrup
¼ cup yogurt (unsweetened coconut yogurt preferred)
2 tsp vanilla extract
For the Glaze:
⅓ cup dark chocolate chips
1 tsp coconut oil
2 tbsp almond butter
Instructions
Preheat oven to 350°F (175°C). Grease a 6-slot donut pan and set aside.
In a large bowl, whisk together almond flour, hemp protein, cocoa powder, cinnamon, baking soda, and salt.
Add eggs, maple syrup, yogurt, and vanilla to the dry mixture. Whisk until smooth.
Pipe or spoon the batter evenly into the donut pan, filling each slot nearly to the top.
Bake for 18–20 minutes. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
For the glaze, melt chocolate chips with coconut oil in the microwave or on the stovetop. Stir in almond butter until smooth.
Dip each cooled donut into the glaze and place on parchment or a wire rack. Chill in the fridge or freezer until set.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
