Dairy-free, Grain-free, Protein Donuts

So, I had this massive craving for donuts last night right after my workout. As I  was preparing a protein smoothie, I thought, wouldn’t it be great to get my protein in a donut? The answer was, yes, it would be great – it would be really great. I used my grain-free vanilla cupcake recipe as a guide, and it turned out yummy! I was pleased that this donut was delicious and all around healthy.
Also, I don’t have a donut pan. I balled up some aluminum foil and put it in the center of a muffin pan. It worked out nicely. Just don’t forget to grease the muffin pan really well. I lightly greased it and found that it was hard getting the donuts out. But, it wasn’t bad for a DIY muffin pan.

Recipe (makes 12 mini donuts)


1/4 cup protein powder (I used the vanilla protein powder by vega)
1/4 cup coconut flour
Pinch of salt
1/2 cup of oil (I used grape seed oil)
4 eggs
2 tablespoon sugar (I used coconut palm sugar to keep it refined sugar free)
1 tablespoon honey or maple syrup

(I added spirulina to the ones that are greenish and cacao powder to make the chocolate one)


3 tablespoon cacao powder (or coco powder)
1/4 cup almond milk
3 tablespoon honey or maple syrup


  1. Preheat oven to 350 F.
  2. Mix all the donut ingredients together with a mixer until smooth.
  3. Grease the bottom of the muffin pans. Roll up tin foil into small balls and place in center of the pan.
  4. Hold the tin foil ball down as you pour the batter into the pan with a spoon.
  5. Bake for 15 to 17 minutes.
  6. Let cool before adding icing.
  7. For the icing, mix all the ingredients together and dip the donuts top down.
  8. Decorate how you please and enjoy!


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