High-Protein Blueberry Donuts
High-Protein Blueberry Donuts
Soft baked blueberry donuts with a light glaze — low-carb, sugar-free, and ready in 25 minutes
These high-protein blueberry donuts are soft, lightly sweet, and studded with juicy blueberries. Almond flour, protein powder, and eggs bake into tender donuts that still deliver 12 g of protein and only 4 g net carbs each. A simple sugar-free glaze finishes them off.
Low-carb, sugar-free, and perfect for breakfast or a sweet snack.
Why you’ll love these donuts
- 12g protein per donut — a high-protein treat
- Only 4g net carbs and fully sugar-free
- Soft baked texture with real blueberries
- Ready in about 25 minutes
- No deep frying required
- Great for meal-prep breakfasts
Health notes
- High protein: Protein powder and eggs boost every donut.
- Low carb: Almond flour keeps the net carbs low.
- Sugar-free: Powdered sweetener and sugar-free glaze.
- Baked, not fried: Lighter than traditional donuts.
Key element — don’t overmix
Mix the batter just until combined. Overmixing can make the donuts dense instead of soft and cake-like.
Ingredients
Donut batter
- 1 cup almond flour
- 1 scoop vanilla protein powder
- ¼ cup powdered sugar-free sweetener
- 1 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- ¼ cup unsweetened almond milk
- 2 Tbsp melted butter or coconut oil
- 1 tsp vanilla extract
- ½ cup fresh or frozen blueberries
Glaze (optional)
- ½ cup powdered sugar-free sweetener
- 1–2 Tbsp unsweetened almond milk
- ½ tsp vanilla extract
Swaps
- Higher protein: Add an extra half scoop of protein powder and a splash more milk.
- Lemon blueberry: Add 1 tsp lemon zest to the batter.
- Chocolate chip: Use sugar-free chocolate chips instead of blueberries.
- Muffin pan: Bake as muffins if you don’t have a donut pan (18–20 minutes).
Instructions
| 1 | Preheat and prep. Preheat oven to 350°F (175°C). Grease a donut pan well. |
| 2 | Mix the dry ingredients. Whisk almond flour, protein powder, sweetener, baking powder, and salt in a bowl. |
| 3 | Add the wet ingredients. Stir in the eggs, almond milk, melted butter, and vanilla until just combined. Gently fold in the blueberries. |
| 4 | Fill and bake. Spoon or pipe the batter into the donut pan, filling each cavity about ¾ full. Bake 12–15 minutes until golden and a toothpick comes out clean. |
| 5 | Cool and glaze. Cool in the pan 5 minutes, then transfer to a rack. Whisk the glaze ingredients and dip or drizzle the donuts. Let the glaze set before serving. |
Pro tips
- Grease the donut pan thoroughly so the donuts release cleanly.
- If using frozen blueberries, don’t thaw them first — this helps prevent excess color bleeding.
- A piping bag or zip-top bag makes filling the pan neater.
- Don’t overbake or the donuts can dry out.
- These taste best the same day but keep well for a couple of days.
Nutrition
| Nutrient | Per donut |
|---|---|
| Calories | 160 |
| Protein | 12g |
| Net carbohydrates | 4g |
| Total carbohydrates | 6g |
| Fiber | 2g |
| Total fat | 10g |
| Sodium | 140mg |
Estimates based on almond flour, protein powder, and blueberries. Exact numbers vary with protein powder brand and glaze amount.
Variations
Lemon glaze
Add lemon zest and a little lemon juice to the glaze.
Cinnamon sugar
Skip the glaze and toss warm donuts in a mix of powdered sweetener and cinnamon.
Mixed berry
Use a mix of blueberries and raspberries.
Chocolate blueberry
Add 1 Tbsp cocoa powder to the dry ingredients.
Storage
| Method | Time | Notes |
|---|---|---|
| Room temperature | 1 day | Keep covered |
| Refrigerator | Up to 4 days | Store in an airtight container |
| Freezer | Up to 1 month | Freeze without glaze for best texture |
FAQ
Test your knowledge
5 quick questions about these high-protein blueberry donuts
1. Protein per donut?
2. Net carbs per donut?
3. Why not overmix the batter?
4. About how long do these take?
5. Best way to store leftovers?
