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High Protein, Low Carb Blueberry Cake Donuts

With a short ingredient list, eight grams of carbs, and seventeen 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.

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

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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.

Protein Powder

The recipe calls for PEScience Select Whey and Casein. If you’re using a whey-only protein powder, you may need a bit more protein powder or less Greek yogurt as casein protein is a bit thicker and more absorbent.

I originally made this recipe with 4 scoops (112g) of a whey concentrate protein. 

My biggest tip when using different protein powders is to match the weight, not scoops, using a food scale. Since different protein powders have different scoop sizes, that can produce drastically different results.

inside blueberry cake donut recipe

Try to stick as close to the recipe as possible and venture out at your own risk. Protein powder baking is tough!

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 to 1 1/4 C of oil or butter in place of the 1 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:

  • 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

High Protein, Low Carb Blueberry Cake Donuts

Yield: 6 donuts
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

An unbelievably moist 8-carb cake donut made with almond flour and protein powder and topped with a sugar free glaze. 

Ingredients

Blueberry Cake Donuts

  • 3/4 C (84g) Almond Flour
  • 2 scoops (62g) PEScience Protein Powder, vanilla
  • 2 Tbsp Granulated Sugar Substitute, I used Swerve granular
  • 1 tsp Baking Powder
  • 1/4 tsp Kosher Salt, or 1/8 tsp table salt
  • 1 C (227g) 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 20-24 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. 

Notes

  • Each donut has 3 Smart Points.
  • Nutrition info does not include carbs from the zero-calorie Swerve. If you track these carbs or use real sugar instead, each protein donut will have 12 grams of carbs. 
  • 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 Information:
Yield: 6 donuts Serving Size: 1 donut
Amount Per Serving: Calories: 180Total Fat: 10gCarbohydrates: 8gProtein: 17g

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Laura Dailey

Monday 12th of April 2021

I can’t bake to save my life but this recipe is to easy even I couldn’t mess it up. I knew when the boyfriend and kid were sneaking seconds and thirds that these were a winner. I’m obsessed with blueberries anyways but this is my go to sweet tooth recipe every time!

Shawn

Sunday 18th of October 2020

These turned out great! Any suggestions on how to store? Refrigerate or room temperature?

Mason Woodruff

Monday 19th of October 2020

Happy to hear you enjoyed them! I typically refrigerate just to be safe and extend their shelf life by a day or two.

Judy O

Wednesday 7th of October 2020

These were so delicious! It felt like I was eating a decadent treat! I skipped the frosting, and they were still delicious. I toasted them a little in my toaster oven and put some Brummel and Brown on them. So good. It is great having go to "treats" that don't take you off plan, and allow you to feel like you are eating something indulgent. So easy to make, too!

J0513x

Friday 8th of May 2020

I love this recipe (and literally every single other one)!!!! I replaced the Vanilla greek yogurt with the "Two Good" brand's very berry flavor and OMG it added the best extra kick of berry flavor. Thank you Mason!

Katelyn Chouinard

Thursday 16th of April 2020

I have made both the blueberry cheesecake donuts, and I’ve also used this recipe to make cinnamon roll donuts! My absolute favorite, and my friends are constantly begging me to bake some for them.

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