High Protein, Low Carb Blueberry Cake Donuts

High Protein, Low Carb Blueberry Cake Donuts

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With six ingredients, seven grams of carbs, and twenty-two grams of protein each, I’ll go out on a limb to say this blueberry cake donuts recipe is one of best low carb donuts recipes you’ll find. And if you think that’s hyperbole, you should know I donut play. 

There are juicy blueberries in every single bite of the moist cake donut and a sugar free glaze that makes everything just melt in your mouth.

low carb blueberry cake donuts with a sugar free glaze on top

Okay, let’s get into the ingredient and recipe notes. As always, the recipe is simple and the ingredients are nearly all customizable. 

Ingredients for Low Carb Blueberry Cake Donuts

Let’s quickly run through the primary ingredients and touch on potential modifications, in case you’re wondering:

  1. almond flour
  2. protein powder
  3. Greek yogurt and eggs
  4. sugar free glaze 

Blanched Almond Flour and Substitutes 

I’ve quickly fallen in love with almond flour in baking since I discovered it can be swapped (most of the time) 1:1 with my other flour-love, all purpose flour. If you don’t have almond flour on hand and want to use all purpose, 3/4 C or 90 grams of all purpose flour should work great. 

If you need another gluten free, low carb option, you could always try coconut flour. That said, coconut flour does not swap 1:1 like almond and all purpose since it’s so absorbent.

If there’s any way to go half and half like I did in my hot chocolate protein donuts, that would be ideal. 

high protein hot chocolate baked donuts recipe

Protein Powder

The recipe calls for a new flavor of Bowmar Nutrition Protein Powder—Blueberry Cheesecake. But don’t worry, the recipe works with other flavors. I love using their Frosted Cookie protein powder (similar to a vanilla protein powder) in recipes, and that would work great here. 

This protein powder is whey-based and weighs 28 grams per scoop. Both of these are important facts if you plan on using another protein powder.

With 4 scoops of protein powder in the recipe, be sure to take note of your scoop size to avoid using 150 grams of protein powder as opposed to 112 grams. 

inside blueberry cake donut recipe

And if you’re using a plant based protein powder, you may need to add a bit more liquid since many of these tend to absorb more moisture and dry baked goods out. 

Greek Yogurt and Eggs

Aside from a bit of runoff from the blueberries, the liquid ingredients for these blueberry cake donuts comes exclusively from Greek yogurt and eggs. 

Fat free Greek yogurt is a great way to remove higher calorie ingredients like oil and butter as well as add a bit more protein to recipes. If you need to remove the dairy from this donut recipe, you could always add the oil or butter back in. I’d suggest about 1 C of oil or butter in place of the 3/4 C yogurt. 

Additionally, you could try using plant based yogurt alternatives instead of the Greek yogurt. I don’t have the personal experience in this area to make recommendations, but I’d love to hear about your findings!  

The Sugar Free Glaze for Blueberry Cake Donuts

The recipe calls for Swerve Confectioners which is a zero-calorie, non-glycemic powdered sugar substitute. If you don’t have any on hand (get some), you could use another powdered erythritol product, real powdered sugar, or try the following glaze I used in my Cap’n Crunch Berries Protein Donuts recipe. 

cap'n crunch berries protein donuts

  • 1/2 scoop (16g) vanilla protein powder
  • 1/2 Tbsp (4g) corn starch
  • 1 Tbsp stevia or 0-cal sweetener
  • 2 Tbsp (30mL) unsweetened almond milk or low-cal liquid

Blend the dry ingredients for 30-60 seconds. Simply mix with your choice of milk and stir. Pour or spoon the glaze on top of the donuts and give them 1-2 minutes to set.

Final Blueberry Cake Donuts Recipe Notes

The recipe calls for fresh blueberries, but I used both fresh and frozen in testing. You can microwave frozen blueberries for about a minute before adding to the batter to remove some of the excess liquid from freezing. You’ll have a bit of bleed into your batter, making it blue, but that won’t affect anything other than aesthetics. 

blueberry cake donut with a bite taken out of it

All right, donut delay any longer. Get to cookin’.

If you make these low carb blueberry cake donuts or any variation, I’d love to see ’em! Snap a pic and tag me on Instagram @mason_woodruff. Or you can join my free Facebook group and share it with the Proton Party.

high protein low carb blueberry cake donut recipe
4.03 from 34 votes
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High Protein, Low Carb Blueberry Cake Donuts

An unbelievably moist 7-carb cake donut made with almond flour and protein powder and topped with a sugar free glaze. 

Course Breakfast, Dessert
Cuisine American
Keyword low carb, protein donuts
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 donuts
Calories 210 kcal
Author Mason Woodruff

Ingredients

Blueberry Cake Donuts

  • 3/4 C (84g) Blanched Almond Flour
  • 4 scoops (112g) Protein Powder I used Bowmar Nutrition's Blueberry Cheesecake flavor
  • 1 tsp Baking Powder
  • 3/4 C (168g) Vanilla Fat Free Greek Yogurt
  • 2 large Eggs
  • 3/4 C (120g) Fresh Blueberries if frozen, microwave for 45-60 seconds first

Glaze

Instructions

  1. Preheat and oven to 350F and place a silicone donut mold on a baking sheet or spray a 6-donut tin with nonstick cooking spray.

  2. Mix the dry ingredients together in a large bowl.

  3. Add the yogurt and eggs to a large bowl and stir until evenly mixed. (For best result, whisk the eggs together in a separate bowl before adding so you don't overmix the batter.) 

  4. Gently fold in the blueberries.

  5. Transfer the batter to the donut mold, filling each nearly all the way full. 

    blueberry cake donut batter in a silicone donut mold
  6. Bake for 22-25 minutes or until the donuts are cooked through. 

Cooling and Adding the Glaze

  1. Remove the mold from the oven and allow the donuts to briefly cool before removing and transferring to a wire rack to cool.

  2. For the glaze, mix the confectioners sugar and water in a shallow bowl and dip the cooled donuts face down. If you'd like less glaze or a drizzle, use the lower end of the measurements and spoon it on top by hand. 

Recipe Notes

  • Macros do not include the glaze since you may want to tweak the amount used. If you follow a net carbs regimen, you can ignore the macros from the glaze as Swerve is a zero-calorie, non-glycemic sweetener. If you track everything, I'd log the carbs listed on the label. 
Nutrition Facts
High Protein, Low Carb Blueberry Cake Donuts
Amount Per Serving (1 donut)
Calories 210 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Total Carbohydrates 7g 2%
Protein 22g 44%
* Percent Daily Values are based on a 2000 calorie diet.

More Recipes with Blueberries You Might Like

I’m biased, but I feel my blueberry mango protein ice cream is certainly worth screaming for. 

protein ice cream recipe blueberry mango ice cream (1)

And if you’re interested in a fruit shmorgishborg, you’ll want to check out my high protein fruit pizza.  

healthy high protein fruit pizza



18 thoughts on “High Protein, Low Carb Blueberry Cake Donuts”

  • Can’t WAIT to try this! Husband & I both T2 Diabetics on insulin, it will be so amazing to have this once in awhile. I’ll definitely send pic.

    • Hey Lisa, you should’ve been able to subscribe to the blog for notifications of new recipes when you left this comment. I also send out weekly emails with what’s new or themed recipe roundups. You can sign up to get those at: masonfit.com/get-emails

    • Someone actually made muffins with the batter last night. They might take a bit longer to bake depending on how many muffins you make.


  • I made your pumpkin spiced donuts which turned out great. These not so much. Not sure why the flour and protein grams are so high compared to the pumpkin ones. These turned on very very dense and tough. Very odd that the pumpkin donuts call for 30 grams of both flour and protein powder but these call for basically triple of both with the same liquid amounts. One of the few fails I’ve had from your site.

    • I hate to hear that. These are much larger than the pumpkin donuts, hence the amount of flour and protein powder. Did you make any ingredient substitutions?

      • Nope. Followed the recipe line by line with exact measurements. Like I mentioned the pumpkin ones were great and I believe that the protein powder and flour amounts for the blueberry recipe are just too high. I’ll chalk it up as a loss and adjust the next time I make these. Won’t stop me from following though! You have great ideas and enjoy your work!

        • If I could throw out one more suggestion, maybe try again and bake a few minutes less. Over baking can turn a protein donut to a rock in no time. I’m not doubting you, I just tested different recipe variations and found this version seriously melted in the mouth. Either way, I appreciate the feedback!

  • Just made these- as in they are still warm from my oven. Amazing!! I didn’t have a donut mold so I used a mini bundt cake pan mold. I also only had a bag of frozen mixed berries. I thawed them in the microwave and saved the juice. The recipe made 12 mini bundt cakes. For frosting/glaze- I used 2 T fat free cream cheese softened, a few tsp of the berry juice and 1 scoop of Bowmar birthday cake protein powder. It was awesome. You can definitely make the glaze thicker or thinner by the amount of berry juice used. Can’t wait to keep playing around with flavors on this!! Thanks Mason!!


  • I liked these- the blueberry flavor was amazing. I don’t eat low carb so I’ll probably just use all purpose flour next time. I also think they are perfectly delicious with or without the glaze.


  • OmG! For real the best blueberry protein donuts! I love all your recipes! But my husband was especially impressed with these donuts! I’m currently making the blueberry for him and the hot chocolate donuts for me!


  • These are DELISH. I got a yogurt that had diff grams of serving size for yogurt so it made more batter than 6 donuts but I’m not complaining!. Used frozen blueberries but so good! will try next time with the icing he used but I kept it simple and used fluff low sugar funfetti frosting. Because, well, sprinkles… yum! will be remaking regularly.


  • I made these today and they were incredible! I used PFC instead of PBCC and added a little lemon zest and lemon juice and they were GREAT! So happy I found your page.

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