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.
Bake: 15 min
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.
New High Protein Recipes
High-Protein Blueberry Donuts
- Prep10 min
- Total10 min
- Servings8 donuts
- Calories160 kcal
Ingredients
Instructions
- Preheat and prep. Preheat oven to 350°F (175°C). Grease a donut pan well.
- Mix the dry ingredients. Whisk almond flour, protein powder, sweetener, baking powder, and salt in a bowl.
- Add the wet ingredients. Stir in the eggs, almond milk, melted butter, and vanilla until just combined. Gently fold in the blueberries.
- 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.
- 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.
Notes & 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.
Variations & serving ideas
- 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).
- 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
- 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)
Nutrition Facts
Per serving · recipe makes 8 donuts
| Nutrient | Amount per serving |
|---|---|
| Calories | 160 kcal |
| Total fat | 10 g |
| Sodium | 140 mg |
| Total carbohydrate | 6 g |
| Fibre | 2 g |
| Protein | 12 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Are these donuts keto-friendly?
Yes. At only 4g net carbs per donut they fit most keto and low-carb plans.
Why are my donuts dense?
The batter was overmixed. Stir just until the ingredients come together.
Can I use a muffin pan?
Yes. Bake as muffins for 18–20 minutes. The shape will be different but the taste is the same.
Can I skip the glaze?
Yes. The donuts are still lightly sweet on their own. A dusting of powdered sweetener works too.
Can I freeze them?
Yes. Freeze without the glaze for best results. Thaw and glaze when ready to eat.
What protein powder works best?
A vanilla whey or whey-casein blend gives the softest texture. Plant protein can make them a bit denser.
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