High Protein, Low Carb Blueberry Cake Donuts

High Protein, Low Carb Blueberry Cake Donuts

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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. 

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.

Check out my inside out protein cookies for an example of coconut flour in action.

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I originally made this recipe with 4 scoops (112g) of a whey concentrate protein.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 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
4.34 from 80 votes

High Protein, Low Carb Blueberry Cake Donuts

An unbelievably moist 8-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 180 kcal
Author Mason Woodruff


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



  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. 

Recipe 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 Facts
High Protein, Low Carb Blueberry Cake Donuts
Amount Per Serving (1 donut)
Calories 180 Calories from Fat 90
% Daily Value*
Fat 10g15%
Carbohydrates 8g3%
Protein 17g34%
* Percent Daily Values are based on a 2000 calorie diet.

More Recipes with You Might Like

My 3-ingredient protein powder pancakes recipe is one of the easiest (and tastiest) you’ll find. 

protein powder pancakes on a plate with butter and syrup

If you’re looking for another low carb recipe, be sure to check out my low carb cauliflower tots

low carb cauliflower tots with melted cheese on top

52 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.

      • 5 stars
        Made these as muffins for the second time and used plain instead of vanilla yogurt. This recipe is amazing! Great for those of us who need to limit sugar and carbs.

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

  • 1 star
    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!!

  • 4 stars
    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.

  • 5 stars
    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!

  • 5 stars
    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.

  • 5 stars
    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.

  • 2 stars
    I made two batches. The first was dry. I then baked four minutes less and they are still dry. I wish u could recommend these but they look a lot better than they taste.

  • 5 stars
    I’m not going to lie, I didn’t have high hopes for these, I was expecting a rubbery, flavorless donut…WRONG! These were absolutely delicious, so simple to make and they weren’t the least bit dry or lacking flavor. My husband absolutely loved these as well! I can’t wait to try your other donut recipes. Thank you for making donuts for the health conscious.

  • 5 stars
    These turned out great! They smelled so good baking in the oven and taste even better. I don’t have a donut pan so I made 12 muffins…it took about 25 minutes to bake. I also didn’t have powdered sugar so I left them plain. I may drizzle a few with some melted white chocolate chips.

  • 3 stars
    As I was making the first batch I read the one comment that said they were a bit dry so I tried to tweak it a bit. I used 1.5 cups of almond flour, 6 scoops of Dr. Axe collagen protein (it’s what I had), 1/2 tsp of baking powder, 1/2 cups plain 5% Greek yogurt, 4 eggs, 1.5 cups of blueberries, and 1/2 tsp vanilla extract.

    They turned out way too eggy, but I think I stumbled upon a viable quiche if you replace the vanilla and blueberries with meat and veggies.

    Second batch, following the directions to the letter, is in now. Hopefully they turn out correctly.

  • 5 stars
    Excellent!!! It’s definitely my favorite protein donut!! 😍 Thank you very much for the recipe! Most protein donuts have higher carbs and way less protein in them. I love that this is high protein, low carb! ☺️

  • 5 stars
    In have made these in the past (AMAZING) by using Bowmar Nutrition PBCC and I thought that it had called for 4 scoops of the protein powder… I cannot find info for using the BN powder though….?

  • 5 stars
    I just whipped these up in the kitchen and had to share and they are AH-MAZING! My husband said, but wait, “those don’t look like donuts?!?!” That’s the super cool thing about Mason’s recipes, they are SO customizable! I decided to use a muffin pan instead of my donut pan and to make/yield a total of 10 instead of 6…wah-lah! These legit taste so much like the real thing that nobody will ever know they are “healthier!!” These store well in an airtight container in the fridge for 5-7 days. These also freeze and travel well!

    • You could give it a try but coconut flour can be pretty unforgiving in smaller batch recipes like this one. Add that in with using casein instead of whey/casein blend or whey-only, and you’ve got yourself an ultra risky scenario. Good luck!

  • 5 stars
    This recipe is so versatile to make other flavors as well! Even though the blueberry tastes amazing, I have even made a pumpkin and chocolate donuts using this same base recipe. Super easy to make!

  • 5 stars
    This has been my go to recipe lately. It hasn’t failed me once! I use Bowmar blueberry cheesecake protein instead however. For the glaze I made my own and mixed some swerve and protein and cashew milk! It’s super good. My boyfriend says these are his favorite protein donuts because the blueberry masks any “protein” taste to it. Supaaaaa fuego.

  • 5 stars
    I’ve tried this recipe with the Bowmar nutrition protein and absolutely loved it. The only thing I added was blended blueberries And lemon juice to the frosting.

  • 5 stars
    This is the tastiest recipe ever!!! I don’t have a donut pan so I just made a mug cake with it, just as good and now I can’t eat my mug cakes any other way!

  • 5 stars
    These are ah-mazing! I try to only bake them on the weekends so I can have one hot and fresh out of the oven! A little light butter, with some coffee and I am in heaven! Super easy to make. They freeze and travel well! Do yourself a favor and try these!

  • 5 stars
    I made these with BN Hazelnut Coffee Protein, omitted the berries and added a 1/4 cup of Lily’s dark chocolate chips. Turned out delicious. They overflowed my donut tray a bit but I think that was a user error (actually, just being lazy) and nothing to do with the recipe.

  • 5 stars
    I LOVED this recipe! They turned out so soft and yummy. I would recommend to make these to fix any sweet tooth. I stored mine in the fridge and ate them throughout the week.

  • 5 stars
    The glaze on these is what pulls them together. I made them as muffins (sometimes mini ones) and they still turn out delicious.

  • 4 stars
    These were so pretty to make and eat! I didn’t have vanilla Greek yogurt— so I used plain. They were a bit dry for my liking but it could have been the Greek yogurt switch.

  • 5 stars
    These donuts are delicious and super easy to make! They even passed the taste test for my 4 year olds. I used a standard donut pan, and I was able to get 8 donuts with this recipe. Will be making these again!!

  • Thank you so much for this recipe – I’m really excited to try it! I unfortunately don’t have Swerve Confectioners on hand. Do you have any other recommendations for substituting sugar in both the donut and glaze? (I have coconut sugar and maple syrup if one of them might work)

    • I’d use real powdered sugar if you have it. Or you could try mixing something like tapioca flour, arrowroot starch, corn starch, etc. with a granulated sugar substitute (or coconut sugar) to make a powdered sugar substitute.

  • Made these tonight and they were so yummy, even my 5 and 7 year old liked them!! I wonder if you could add some lemon zest for a blueberry lemon flavor??

  • My twin toddlers and I all give this a 5/5! Best healthy dessert I’ve ever had! Helps me give them a sweet treat and helps my fit my macros!

  • 5 stars
    Made these this week and I loved them! I guess I didn’t realize I bought a “small” silicone donut pan because it made 8 small donuts in my pan plus two big muffins. I’m also not familiar with silicone pans but I did notice the tops got Done more quickly than the bottoms and the muffins definitely took longer than the donuts too but that is to be expected. Taste is 10/10. I am loving these for breakfast and/or dessert! Will definitely be making again.

  • 5 stars
    Delicious!!!! These are flavor packed and incredible. My fiancé isn’t big on “clean eating” and I tricked him by making these and he ate almost all of them! Had no clue there was protein and cleaner ingredients in them. They were awesome. I will be making again. We also didn’t have donut trays so I just baked them in muffin pans. Still great tasting

  • 5 stars
    Okay , this was my first time ever really baking a dessert of any sort & it turned out flawless ! I enjoyed these donuts more than a regular him hortons . I’m they were so moist & lasted for a good three days . So I substituted :
    almond flour out for regular all purpose .
    Used stevia
    I don’t have pescience protein unfortunately so I used a Yummy Sports White chocolate & the toast was insane 🤤
    & I don’t use vanilla yogurt , so I added just 0% plain yogurt & added a zero cal maple syrup .
    The sweetness of these doughnuts were amazing . & I beleive the cals came out less but a little more protein !

  • 5 stars
    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.

  • 5 stars
    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!

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