These lemon protein donuts are a bright, zesty, and refreshing baked treat that brings together wholesome ingredients and clean protein. With a tender texture and a light lemon glaze, they make for a deliciously guilt-free snack or breakfast that tastes like sunshine in every bite.
Why You’ll Love This Recipe
- Packed with protein, fiber, and healthy fats
- Naturally gluten-free thanks to almond flour
- Bright lemon flavor in both the donut and the glaze
- Made with clean, simple ingredients
- Quick and easy — ready in just 20 minutes
- Baked, not fried, for a lighter alternative
- Perfect for spring, summer, or any time you want a citrusy treat
- Dairy-free option included
- Kid-approved and adult-friendly
- A satisfying balance of sweet and tart
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the donuts:
- Almond flour
- Coconut sugar or sugar alternative
- Vanilla protein powder
- Egg
- Unsweetened almond milk
- Lemon juice
- Lemon zest
- Melted coconut oil
- Baking powder
- Baking soda
- Vanilla extract
- Pinch of salt
- Additional almond milk (for batter texture)
For the lemon glaze:
- Plain dairy-free yogurt
- Honey
- Lemon juice
- Lemon zest
- Vanilla extract
directions
- Preheat the oven
Preheat oven to 350°F (175°C). Lightly grease a 6-cavity donut pan with oil or non-stick spray. - Make the batter
Add all donut ingredients to a medium bowl. Using an electric mixer on medium to high speed, mix until the batter is smooth and fully combined. Scrape down the sides of the bowl as needed. - Fill the donut pan
Pour or pipe the batter evenly into the prepared donut molds, filling each cavity to about ¾ full. - Bake
Bake for 15–17 minutes, or until a toothpick inserted into the donuts comes out clean. Avoid overbaking to preserve moisture. - Cool
Let donuts cool in the pan for 3–4 minutes before carefully transferring them to a wire rack to cool completely. - Make the glaze
While donuts are baking, whisk together the lemon glaze ingredients in a small bowl until smooth. - Glaze the donuts
Once the donuts are cool, use a spoon to drizzle the glaze over the tops. Sprinkle with additional lemon zest for garnish if desired.
Servings and timing
- Yield: 6 donuts
- Prep Time: 10 minutes
- Cook Time: 10–17 minutes
- Total Time: 20 minutes
Variations
- Use other citrus: Try lime or orange juice and zest for a different flavor profile.
- Add poppy seeds: Mix in 1 teaspoon of poppy seeds for a lemon poppy seed version.
- Sweeter glaze: Add powdered sugar to the glaze if you prefer a thicker, sweeter finish.
- Make it vegan: Substitute a flax egg (1 tbsp flaxseed + 2.5 tbsp water) and use maple syrup in place of honey.
- Protein flavor swap: Use a lemon or unflavored protein powder for a different twist.
storage/reheating
- Storage: Store glazed donuts in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze unglazed donuts for up to 1 month. Thaw overnight in the fridge and glaze before serving.
- Reheating: Warm in the microwave for 10 seconds if desired, though they are best enjoyed at room temperature.
FAQs
1. Can I use a different flour instead of almond flour?
Almond flour provides a light, moist texture. Substituting it may change the consistency. Coconut flour or oat flour could work but will require adjustments in liquid.
2. Is this recipe gluten-free?
Yes, it uses almond flour and contains no wheat or gluten ingredients.
3. Can I use regular yogurt in the glaze?
Yes, plain dairy yogurt works just as well if you’re not avoiding dairy.
4. What type of protein powder should I use?
Vanilla whey or plant-based protein both work. Choose one with minimal ingredients and a clean flavor for best results.
5. Can I make mini donuts instead?
Yes, use a mini donut pan and reduce baking time to about 8–10 minutes. Watch closely for doneness.
6. What can I use instead of coconut sugar?
You can substitute with brown sugar, maple sugar, or a zero-calorie sweetener like monk fruit.
7. How do I keep the donuts from sticking?
Use a non-stick donut pan and grease it well with spray or brush on melted coconut oil.
8. Can I make the batter ahead of time?
It’s best to bake immediately after mixing. Almond flour batters can thicken or separate if left sitting.
9. Can I double the recipe?
Yes, double all ingredients for 12 donuts. Use two pans or bake in batches.
10. Are these suitable for kids?
Yes, these donuts are sweetened naturally and free of refined sugar, making them a wholesome treat for children.
Conclusion
Lemon protein donuts offer the perfect balance of bright citrus flavor, soft texture, and nutritional value. With almond flour and clean protein, they’re a health-conscious way to indulge in something sweet and satisfying. Whether for breakfast, a snack, or a post-workout bite, these donuts are a fresh and zesty option you’ll want to make again and again.
PrintLemon Protein Donuts
These Lemon Protein Donuts are a bright, zesty, and healthy treat made with almond flour, vanilla protein powder, and a tangy lemon glaze. They’re dairy-free, naturally sweetened, and perfect for a light breakfast or post-workout snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 donuts 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 cup + 2 Tablespoons almond flour
- 1/3 cup coconut sugar or sugar alternative
- 1/3 cup vanilla protein powder (e.g. Clean Simple Eats)
- 1 large egg
- 1/3 cup unsweetened almond milk
- 1 Tablespoon lemon juice
- 1 Tablespoon lemon zest
- 2 Tablespoons melted coconut oil
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
- Small pinch of salt
- 3 Tablespoons unsweetened almond milk (for thinning glaze if needed)
- Lemon Glaze:
- 1 1/2 Tablespoons plain dairy-free yogurt
- 1 Tablespoon honey
- 1 Tablespoon lemon juice
- 1 Tablespoon lemon zest
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, add all donut ingredients. Use an electric mixer on medium/high speed to mix until fully combined, scraping down sides as needed.
- Grease a 6-hole donut pan and spray with cooking spray.
- Pour or pipe the batter evenly into the six donut molds.
- Bake for 15–17 minutes or until a toothpick inserted comes out clean. Do not overbake.
- While donuts are baking, prepare the glaze: whisk together yogurt, honey, lemon juice, lemon zest, and vanilla extract in a small bowl.
- Let donuts cool in the pan for 3–4 minutes before transferring to a cooling rack.
- Once cooled, glaze each donut using a spoon.
- Top with additional lemon zest if desired and enjoy!
Notes
- Use a piping bag or Ziploc bag with a cut corner for cleaner filling of donut molds.
- Store leftover donuts in the refrigerator in an airtight container for up to 3 days.
- If the glaze is too thick, thin with a little almond milk.
- Dairy-free and refined sugar-free if using coconut sugar and dairy-free yogurt.