Chocolate Protein Donuts Paleo (Print Version)
# Ingredients:
→ Donuts
01 -
95g blanched almond flour, spooned & leveled
02 -
35g hemp protein powder, spooned & leveled
03 -
32g cocoa powder, spooned & leveled
04 -
1/2 tsp cinnamon (optional)
05 -
1/2 tsp baking soda
06 -
1/4 tsp salt
07 -
2 large eggs
08 -
1/4 cup maple syrup
09 -
1/4 cup unsweetened coconut yogurt
10 -
2 tsp vanilla extract
→ Glaze
11 -
1/3 cup dark chocolate chips
12 -
1 tsp coconut oil
13 -
2 Tbsp almond butter
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease 6 slots of a donut pan and set aside.
02 -
In a large bowl, combine almond flour, hemp protein, cocoa powder, cinnamon, baking soda and salt.
03 -
Mix in eggs, maple syrup, coconut yogurt and vanilla. Whisk until the batter is smooth and well combined.
04 -
Pour the batter into your greased donut pan, filling each slot nearly to the top. For easier filling, transfer batter to a plastic bag, cut one corner, and pipe into the donut pan.
05 -
Place the donuts in preheated oven and bake at 350°F for 18-20 minutes until set.
06 -
Let the donuts cool for a few minutes in the pan, then transfer to a wire cooling rack. Cool completely before glazing (refrigerate to accelerate cooling if desired).
07 -
Melt chocolate chips and coconut oil either in microwave at 20-30 second intervals, stirring between, or in a small saucepan over low heat. Once melted, stir in almond butter until smooth.
08 -
Dip each cooled donut into the chocolate glaze, then place on a wire rack or parchment paper.
09 -
Transfer glazed donuts to refrigerator or freezer until glaze is set.
# Notes:
01 -
These donuts have a moist, cakey texture and are baked rather than fried for a healthier option.
02 -
Store in an airtight container in the refrigerator for up to 5 days.