Perhaps the thing I was saddest to give up when I had to go gluten free was a really good donut. Most donut joints only offer plain glazed gluten free donuts (still better than NO donut), but my heart belongs to a good cake donut with a chocolate glaze and sprinkles. I was SO happy to find Empowrd’s gluten free donut mix so I could make my own donuts at home. This recipe is deceptively easy–it took me about 15 minutes total to make/bake/glaze/sprinkle. These are soft, cakey, and topped with peanut butter chocolate glaze. What more could you need? …other than a second donut. Also, macro friendly at only 109 calories a donut. Check out my reel on Instagram for a step-by-step look at how these were made.
Protein Donuts with Peanut Butter Chocolate Glaze
Soft, cakey donuts with a high protein glaze
Ingredients
FOR THE DONUTS*1 bag of @Empowrd gluten free protein donut mix
*1 large egg
*7 g Tasty shakes oatmeal mix ins in any flavor
*115 g unsweetened applesauce
*1 tsp butter extract
*1 tsp vanilla extract
*1/2 c water
FOR THE GLAZE
*30 grams Quest chocolate milkshake protein powder
*16 grams PBFit
*Water to get a drizzly consistency (about 6-7 TBS)
*Optional: sprinkles
Directions
- Preheat oven to 350 and grease a donut pan with cooking spray (can use a muffin tin if you don’t have a pan)
- Mix all donut ingredients well
- Carefully pour batter into the pan until each cavity is 3/4 full (I used a piping bag with the tip snipped to make this easier)
- Bake for 10-12 minutes, until golden and springy
- Let donuts cool on a cooling rack for 5 minutes while you make the glaze
- Mix Quest chocolate milkshake protein powder with PBFit. Add water to get a drizzly consistency (about 6-7 TBS)
- Once donuts have cooled 5 minutes, dip into glaze and top with sprinkles
Nutrition
Macros10 servings
109 cal/14 c/1.6f/9.6p per donut
Kate Bakes Cakes 