90-Calorie High Protein Double Chocolate Donuts Recipe
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.
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?
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.
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.
You can use any protein you’d like. As for protein recommendations, I go with Optimum Nutrition Gold Standard Whey and/or Dymatize’s Whey or Elite XT blended protein. They’re reputable brands that have been around forever.
Okay, enough about the ingredients. Here’s the recipe.
Double Chocolate Protein Donuts
- 1/4 C All Purpose Flour
- 1 scoop Protein Powder Chocolate
- 2 servings (92g) Liquid Egg Whites
- 1/2 C (120g) Canned Pumpkin
- 2 Tbsp Stevia or 0-Cal Sweetener
- 1 Tbsp Apple Sauce
- 1 tsp Baking Powder
- 15 g (3 servings) Unsweetened Cocoa Powder
- 1 serving (32g) Fat-Free Cream Cheese
- 1 serving Sugar-Free Chocolate Syrup
- 1 scoop Protein Powder Chocolate
Preheat oven to 350 degrees F and spray donut pan with low-cal cooking spray.
Mix pronut ingredients in a large mixing bowl until smooth.
Fill donut pan evenly and bake for 15 minutes.
To make your frosting, mix cream cheese (room temp helps), chocolate syrup, and one scoop of protein powder together until creamy.
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!
Per Donut (makes 6): 89 Calories | 11.2P | 9.3C | 0.7F
Any donut pan will do, but you can get the one I use on Amazon here.
Don’t worry about perfection when adding the batter to your donut pan. It’s easy to remove any excess around the edges.
This was the same batch. Just flip and trim the edges with a knife or fingers and you’re good to go!
I hope you enjoy these 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.
P.S. If you’re interested in learning more about nutrition for fitness and healthy living, I’ve put together a free eBook on the topic. It covers everything from calculating your metabolic rate, calorie and macronutrient needs, diet strategies, as well as food guides and recipes. You can learn more about Nutrition Made Easy 3.0 here or enter your info below to download your copy.