High-Protein Glazed Donuts
High-Protein Keto Glazed Donuts
Soft baked donuts with a shiny sugar-free glaze — high protein, low carb, and ready in 30 minutes
These high-protein keto glazed donuts bake in a donut pan instead of a fryer. Almond flour, protein powder, and eggs make a tender ring, then a powdered keto glaze sets shiny on top. Each donut delivers 8 g of protein and only 3 g net carbs.
High protein, low carb, and ready in about 30 minutes.
Why you’ll love these donuts
- 8g protein per donut
- Only 3g net carbs
- Baked, not deep-fried
- Ready in about 30 minutes
- Shiny sugar-free glaze
- Soft inside with golden edges
Health notes
- High protein: Protein powder and eggs lift a standard keto donut.
- Low carb: Almond flour and a keto glaze keep net carbs at 3g.
- Sugar-free: Use powdered keto sweetener, not confectioners’ sugar.
- Baked: A donut pan gives the shape without a fryer.
Key element — glaze while warm, not hot
Dip when the donuts are warm enough for the glaze to cling, but not so hot that it slides off. Cool 5 minutes first, then dip and let the glaze set.
Ingredients
Donuts (8)
- 1¼ cups almond flour
- ⅓ cup vanilla protein powder
- ¼ cup powdered sugar-free sweetener
- 1½ tsp baking powder
- ¼ tsp salt
- 2 large eggs
- ⅓ cup unsweetened almond milk
- 3 Tbsp melted butter
- 1 tsp vanilla extract
Glaze
- ½ cup powdered sugar-free sweetener
- 2–3 Tbsp heavy cream or almond milk
- ½ tsp vanilla extract
- Pinch of salt
Swaps
- Higher protein: Add 1 extra Tbsp protein powder and a splash more milk if the batter thickens.
- Dairy-free: Use coconut oil and almond milk in both batter and glaze.
- Cinnamon: Add ½ tsp cinnamon to the batter.
- No donut pan: Bake as muffins for 16–18 minutes.
Instructions
| 1 | Preheat and prep. Heat the oven to 350°F (175°C). Grease a 6- or 8-cavity donut pan well, including the center posts. |
| 2 | Make the batter. Whisk almond flour, protein powder, sweetener, baking powder, and salt. Stir in eggs, almond milk, melted butter, and vanilla until smooth. The batter should be thick but spoonable. |
| 3 | Fill and bake. Spoon or pipe the batter into the pan, filling each cavity about ¾ full. Bake 14–18 minutes until the tops spring back. Cool in the pan 5 minutes, then turn out onto a rack. |
| 4 | Glaze. Whisk powdered sweetener, vanilla, salt, and enough cream to make a thick pourable glaze. Dip the warm donuts, let extra drip off, and set 10 minutes until the glaze firms. |
Pro tips
- Pipe the batter from a zip bag for neater rings.
- Don’t overbake — dry donuts won’t hold the glaze as well.
- If the glaze is too thin, add more powdered sweetener; if too thick, add cream a teaspoon at a time.
- A second light dip makes a bakery-style coat.
- Grease the pan thoroughly or the donuts will stick to the center posts.
Nutrition
| Nutrient | Per donut |
|---|---|
| Calories | 140 |
| Protein | 8g |
| Net carbohydrates | 3g |
| Total carbohydrates | 5g |
| Fiber | 2g |
| Total fat | 10g |
| Sodium | 150mg |
Estimates based on almond flour, protein powder, and a sugar-free glaze, divided into 8 donuts. Exact numbers vary with protein powder and sweetener brand.
Variations
Maple glaze
Add ½ tsp maple extract to the glaze.
Chocolate
Whisk 1 Tbsp cocoa into the glaze.
Cinnamon sugar
Skip the glaze and toss warm donuts in cinnamon + powdered sweetener.
Mini donuts
Use a mini pan and bake 9–12 minutes.
Storage
| Method | Time | Notes |
|---|---|---|
| Counter | 1 day | Covered, after the glaze sets |
| Refrigerator | Up to 4 days | Bring to room temperature before serving |
| Freezer | Up to 1 month | Freeze unglazed, then glaze after thawing |
FAQ
Test your knowledge
5 quick questions about these keto glazed donuts
1. Protein per donut?
2. Net carbs per donut?
3. When should you glaze the donuts?
4. About how long does this take?
5. Best way to store leftovers?
