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.
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:
- almond flour
- protein powder
- Greek yogurt and eggs
- 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.
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.
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.
- 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.
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 Donuts
An unbelievably moist 7-carb cake donut made with almond flour and protein powder and topped with a sugar free glaze.
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
- 1/4-1/2 C (36-72g) Swerve Confectioners or a powdered sugar substitute
- 1-2 Tbsp Water
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.
Mix the dry ingredients together in a large bowl.
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.)
Gently fold in the blueberries.
Transfer the batter to the donut mold, filling each nearly all the way full.
Bake for 22-25 minutes or until the donuts are cooked through.
Cooling and Adding the Glaze
Remove the mold from the oven and allow the donuts to briefly cool before removing and transferring to a wire rack to cool.
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.
- 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.
More Recipes with Blueberries You Might Like
I’m biased, but I feel my blueberry mango protein ice cream is certainly worth screaming for.
And if you’re interested in a fruit shmorgishborg, you’ll want to check out my high protein fruit pizza.