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Lemon Protein Donuts

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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.

Ingredients

Scale
  • 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

  1. Preheat oven to 350°F (175°C).
  2. 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.
  3. Grease a 6-hole donut pan and spray with cooking spray.
  4. Pour or pipe the batter evenly into the six donut molds.
  5. Bake for 15–17 minutes or until a toothpick inserted comes out clean. Do not overbake.
  6. While donuts are baking, prepare the glaze: whisk together yogurt, honey, lemon juice, lemon zest, and vanilla extract in a small bowl.
  7. Let donuts cool in the pan for 3–4 minutes before transferring to a cooling rack.
  8. Once cooled, glaze each donut using a spoon.
  9. 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.