Double Chocolate Protein Donuts

If you enjoyed the Pumpkin Spice Protein Donuts, you’ll love these. I say that to drop a hint at this recipe’s secret ingredient – pumpkin. But don’t worry, you’ll never know it’s there. These aren’t called double chocolate donuts just for the fun of it!

Pumpkin gets thrust into the limelight every fall thanks to Pumpkin Spice Lattes and holiday pies. However, if you’re looking for a go-to ingredient for low-calorie recipes all year long, look no further than our orange friend. 120g of canned pumpkin only has 50 calories of creamy texture goodness. It’s crazy!

Okay, pumpkin is awesome, but you’re here for the chocolate. Let’s get into the double chocolate donuts recipe.

These #macrofriendly chocolate protein donuts have 11 grams of protein and fewer than 90 calories per donut thanks to their top secret ingredient. Hint: They'll "pump" you up. #iifym #macrofriendlyrecipes #fitnessfood

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Chocolate Protein Donuts Ingredients

I used a different approach with the protein frosting or glaze than I did in the pumpkin version, using chocolate syrup instead of evaporated milk. The consistency is a bit thinner, which I found easier to work with than the former. Why not try both?

protein donut glaze recipe

That being said, the donuts taste great without the glaze. You could save some extra carbs and calories by skipping out on the glaze if you wanted, but I’d make a tiny bit for funzies.

You could also try using the ultimate chocolate protein frosting recipe.

chocolate protein donuts recipe with sprinkles

Speaking of funzies, don’t underestimate the boost from sprinkles. As you can see, I used both chocolate and rainbow sprinkles and find the extra 5-10 calories worth it.

Similar to the pumpkin donuts, if you wanted a donut with a bit more density and moisture, you could swap an egg for the apple sauce. It will add about 12 calories per donut, but that’s not a huge difference. Other than that, it’s business as usual.

Don’t worry about perfection when adding the batter to your donut pan. It’s easy to remove any excess around the edges.

Any donut pan will do, but you can get the one I use on Amazon here. Update 10/18: I’ve since switched to a silicone donut mold and love how they never stick. 

The photo above was from the same batch. Just flip and trim the edges with a knife or fingers and you’re good to go!

chocolate protein donut recipe easy

My Recommended Protein Powder

You can use any protein you’d like, but I recommend Optimum Nutrition Gold Standard Whey, Dymatize’s 100% Whey, or PEScience Select Whey and Casein Blend. I’m not affiliated with any of these companies, I just use and love their products.

If you’d like to learn more about the different types of whey protein and how to find the best value for protein, read this article.

The macros for this recipe are with Gold Standard Whey. 

chocolate protein donuts recipe 1

That’s all ya need to know. I hope you enjoy these protein donuts as much as I did! If you make this for a post-workout snack or sweets fix, tag me in your creation on Instagram or join my free Facebook group and share it with everyone.

chocolate protein donuts recipe with sprinkles

Double Chocolate Protein Donuts

Yield: 6 donuts
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

A protein donut recipe with 89 calories and 11 grams of protein per donut.



  • 1/4 C All Purpose Flour
  • 1 scoop Protein Powder, chocolate
  • 3/8 C (92g) Liquid Egg Whites, or 2 whole egg whites
  • 1/2 C (120g) Canned Pumpkin
  • 2 Tbsp Swerve Confectioners , or Zero-Calorie Sweetener
  • 1 Tbsp (15g) Apple Sauce
  • 1 tsp Baking Powder
  • 3 Tbsp (15g) Unsweetened Cocoa Powder


  • 1 serving (32g) Fat-Free Cream Cheese
  • 1 Tbsp (15g) Sugar-Free Chocolate Syrup
  • 1 scoop Protein Powder, chocolate


  1. Preheat oven to 350 degrees F and spray donut pan with low-cal cooking spray.
  2. Mix pronut ingredients in a large mixing bowl until smooth.
  3. Fill donut pan evenly and bake for 15 minutes.
  4. To make your frosting, mix cream cheese (room temp helps), chocolate syrup, and one scoop of protein powder together until creamy. 
  5. To cover donuts, allow them to cool briefly and dip them face down into frosting mixture. Twist them back and forth in a circular motion and remove to let the frosting set. Voila!


Each donut has 1 Smart Point. 

Nutrition Information:
Yield: 6 Serving Size: 1 donut
Amount Per Serving: Calories: 89Total Fat: 0.7gUnsaturated Fat: 0gCarbohydrates: 9.3gProtein: 11.2g

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These #macrofriendly chocolate protein donuts have 11 grams of protein and fewer than 90 calories per donut thanks to their top secret ingredient. Hint: They'll "pump" you up. #iifym #macrofriendlyrecipes #fitnessfood
These #macrofriendly chocolate protein donuts have 11 grams of protein and fewer than 90 calories per donut thanks to their top secret ingredient. Hint: They'll "pump" you up. #iifym #macrofriendlyrecipes #fitnessfood
These #macrofriendly chocolate protein donuts have 11 grams of protein and fewer than 90 calories per donut thanks to their top secret ingredient. Hint: They'll "pump" you up. #iifym #macrofriendlyrecipes #fitnessfood

51 thoughts on “Double Chocolate Protein Donuts”

  • I’m trying to figure the math here… how is. 1 tablespoon of applesauce 15 grams where as 3 tablespoons of cocoa is also 15 grams??

    • Different ingredients have different weights for the same volume measurement. Look at 2 Tbsp of coconut flour (14g) vs 2 Tbsp of peanut butter (32g) or 2 Tbsp of milk (30mL or about 30g). Does that make sense or answer your question?

  • My frosting was nothing like the picture. Came out more like regular cake icing. Is this recipe missing something or are the measurements off?

    • Sorry about that! I’ll have to retest this to see, but I’ve seen a lot of successful re-creations of this recipe. The easiest fix would be adding a bit more syrup or even a little liquid like almond milk to the icing (a tablespoon should do the trick).

    • I only noted total carbs. It would be easy to determine sugar, though. Simply add all the ingredients to Myfitnesspal or a food log and divide the total grams of sugar by 6.

  • I LOVE these. Purchased the donut pan from Amazon specifically to make this recipe, and it was money well-spent. Awesome chocolate flavor, and while the texture has that springy feel that a lot of higher-protein cakes do, it doesn’t detract in the slightest.

  • I did it with white chocolate frosting and nuts I looks amazing you have to try it I give a good taste my husband love it

  • how much is contained in ” a scoop” of protein powder? I was thinking of trying to substitute PB2 for the protein powder as I have that on hand.

    • Most scoops are 30-34 grams or so. That’s roughly 1/4-3/8 cups depending on the protein powder. I wouldn’t recommend using that much pb2 in a recipe since it’s so thick and acts a bit differently. You may be able to make it work with about half the pb2, but I can’t say for sure. Sorry I’m not more help!

    • I would store the donuts (w/o the frosting) at room temp in an airtight container for up to a few days.You can make the frosting and store it in the refrigerator to frost as you eat them since applying it first might make the donuts soggy.

  • I made these with gluten free flour and they are perfect!! Super fluffy and moist! 👌🏻 Also super simple and fast to make!

  • I love these doughnuts, just perfect when I have a chocolate craving. Recipe says it makes 6 but I found I could nearly make twice that with my 6 cavity doughnut pan. I can’t get pumpkin easily here in the UK so used apple sauce instead and it worked great

  • Hi. May I know what’s the purpose of the canned pumpkin and can I substitute it with something else? Because pumpkin is not really my favorite 🙂

    • You’ll never know it’s there. Seriously. But it works as a bit of a “fat” replacement. You can try something like unsweetened apple sauce or another fat source like light butter or full fat butter.

  • Made these and they came out great. Made 6 donuts. Perfect for when I need a donut fix. Not very sweet but love that about them. I used two egg whites and 1 whole egg. No applesauce.
    Plugged the ingredients into the recipe builder in my weight watchers app and each donut came out to 1 freestyle point!!!! Excellent!

  • Just made these but in mini version to make for easier snacking. Delicious!!!! I added 1/2 tbsp more of applesauce and 1 whole egg plus 1 egg white. These are great without the icing!

    Thank you again Mason! Another family favorite.

  • Are the above macros for the protein donut with the frosting included? Or just the donut itself minus the frosting? What would be the macros for just the donut and the macros for the frosting separately? Thanks!

  • These were so delicious. My picky coworkers even enjoyed them and they were suspicious of the idea of a healthy donut. I omitted the sprinklers and drizzled a bit of sugar free chocolate sauce over the top. I added some fresh strawberries as garnish and a tad bit of powdered sugar for additional sweetness. Two thumbs up!

  • I’ve made these so many times and they turn out awesome. I’ve made it with only applesauce when I don’t have pumpkin. And for the frosting I usually mix swerve and ff Cream Cheese and s little bit of protein powder

  • I have made probably a good 10 batches of these beauties. For best reheating results pop in the air fryer a few minutes. These also freeze very well so just take one out when you need one!

  • AMAZING!! My favorite donut recipe to use, I use it every week to help fit into my macros! You can even top it with pb or cookie butter 🤤

  • Tweaked the Ingredients a tiny bit but they came out great. Used a different protein for donut and frosting. Thanks so much for sharing!

    • Hi! I just made these as muffins since I don’t have doughnut pans and they’re great. I think I’ll try adding chocolate chips sweetened w Stevia next time. Is there a way to make them slightly less “foamy/bouncy” that egg whites sometimes contribute to? I find egg whites can be quite “dry” as well.

    • They’re more cake donut than classic yeast donut so it’s more of a batter than dough. If you have some type of mini muffin mold, that might be close to donut holes in shape at least.

  • Hands down my favorite recipe. I’ve literally made them every Sunday now for probably 2 months. I eat two a day…one for breakfast and one to tide over my nightly sweet tooth. The only changes I’ve made is adding a decent amount of unsweetened vanilla almond milk to my frosting because it needed thinned out, and I finally have this down to a science! I’m not a huge pumpkin fan and I can’t taste it at all! I am obsessed and don’t see it going away soon. I’ve made them for even my pickiest family members who love them!! And I love not feeling guilty eating them too!

  • I think I’ve made 95% of Mason’s chocolate recipes (can you blame me?). These are still a top contender, I even like them unfrosted.

  • Oh my goodness. I didn’t have pumpkin, so subbed additional unsweetened applesauce for it. It still cooked through perfectly, and tasted amazing! I made icing using FF Greek yogurt, PE Science PB flavor, and some soy milk. Ate three for breakfast and thoroughly enjoyed them. 🙂

  • OMG Mason!! These are now my favorites and I had already fallen in love with the pumpkin version. ❤️😍❤️

  • Made these using lupin flour to sub for regular flour and followed the recipe for the rest of the ingredients. Came out ah-mazing! I love your approach to easy but nutritious baking!

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