Yoù will not believe that these Lemon Vanilla Protein Donùts are glùten and dairy free. Each donùt has 5 net carbs and 7 grams of protein and serves as the perfect breakfast, snack or dessert.

Lemon Vanilla Protein Donùts with Glaze

Donùt Batter Ingredients

  • 1 1/3  cùp almond floùr
  • 1/3 cùp Monk Frùit Granùlates
  • 1/3 cùp Vanilla Protein Powder (plant based for dairy free)
  • 1 large egg
  • 1/3 cùp ùnsweetened almond milk
  • 1 tbsp lemon jùice
  • 1 tbsp lemon zest
  • 2 tbsp melted coconùt oil
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp vanilla extract
  • small pinch of salt

Frosting Ingredients
  • 1/3 cùp vanilla protein powder
  • 3 tbsp ùnsweetened almond milk
  • 1 1/2 tbsp plain dairy free yogùrt
  • 1 tbsp Monk Frùit Syrùp or Honey
  • 1 tbsp lemon jùice
  • 1 tsp lemon zest
  • 1/4 tsp vanilla extract

INSTRÙCTIONS

  1. Pre-heat oven 350F
  2. Add all the donùt ingredients into a mediùm bowl.
  3. Ùse an electric mixer on mediùm/high speed to compeletly combine the batter. Make sùre to scrap down the sides of the bowl a few times while mixing.
  4. Grease a 6 hole donùt pan and spray with cooking spray.
  5. Poùr or pipe the batter evenly into the six molds.
  6. Bake 15-17 minùtes ùntil a toothpick comes oùt clean. Make sùre not to overbake.
  7. Meanwhile, add the lemon glaze ingredients to a small bowl and whisk together.
  8. Remove the donùts and allow to cool in the pan 3-4 minùtes then transfer to a cooling rack.
  9. Once cool, ùse a spoon to glaze each donùt.
  10. Top each glazed donùt with lemon zest and enjoy!

NOTES

  1. For a simple glaze that does not inclùde protein powder, mix 1/2 cùp of Swerve confectioners sùgar and 1/4 cùp almond milk. Mix together ùntil combined. Dip each donùt into the glaze and allow to harden on the cooling rack.
  2. For the glaze above, yoù can adjùst the thickness by adding more or less almond milk. If it it too thick, add more milk. If it is too thin, add a bit more protein powder.
  3. If yoù do not have protein powder for the donùt batter, jùst sùb 1/3 cùp coconùt floùr in it’s place.
  4. Sùb for almond floùr: Coconùt floùr along with 2 tbsp of arrowroot.
  5. Also, if yoù are not dairy free, feel free to sùb 1 1/2 tbsp Greek Yogùrt in the glaze ingredients.
  6. Store covered in the fridge for ùp to a week and freeze ùp to 3 months.




If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!