High Protein Hot Chocolate Baked Donuts
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If this is your first time on my blog, I make a lot of protein donuts. Like, a lot. So when I say these hot chocolate baked donuts are one of my best yet, that’s really saying something.
On flavor alone, they’re in the top three, especially with the marshmallow creme on top. But where these baked donuts shine the brightest is their size.
It’s hard to convey size without a side by side, so just trust me when I say they’re two times the size of most other donuts on my blog.
And like Evander Holyfield famously said, “It’s both the size of a donut and the size of its flavor profile that matters.”
Ingredients for Hot Chocolate Baked Donuts
I always like to quickly run through the ingredients in a recipe and answer common questions about substitutions or alternative ingredients ahead of time. That said, don’t hesitate to leave a comment at the bottom of this post with any questions you might have.
Coconut Flour, All Purpose Flour, and Substitutes
The recipe calls for both coconut flour and all purpose flour. I like this combo because coconut flour is a high volume flour that provides a ton of structure for very few calories, and the all purpose flour limits any coconut flavor while providing a lighter texture. Too much of the former can lead to dense donuts.
If you’d like to swap one for the other, I typically recommend a 2:1 or 3:1 coconut to all purpose ratio. Meaning, 3/4 cup total of coconut flour or 1-1.5 cup all purpose flour. The photo below should give you an idea of the consistency you’re after.
If you wanted to use something like almond flour to keep these chocolate baked donuts gluten free, I’d start by replacing the all purpose flour gram for gram and add as needed.
The Liquid Ingredients
As you can see above, the recipe will use melted chocolate as part of the liquid ingredients. This is one of my favorite ways to add flavor and moisture to baked goods. The recipe calls for dark chocolate chips but any chocolate will do.
In addition to the chocolate, all you’ll need is an egg and some liquid egg whites. If you’d like extra fluffy donuts, you can swap some of the egg whites for whole eggs.
One large egg is around 70-80 grams. So if you wanted to replace the egg whites entirely, use two eggs. And for half, just one egg.
I used Bowmar Nutrition’s Protein Hot Chocolate which is a blend of whey concentrate and whey isolate proteins. One scoop has 112 calories, 22 grams of protein, 2 grams of carbs, and 1 gram of fat for comparison. If you’ve never tried this protein powder, it’s one of the best tasting and mixable powders I’ve ever tried.
Disclaimer: I’m a Bowmar Nutrition Sponsored Athlete.
Final Hot Chocolate Baked Donuts Notes
For the marshmallow creme, I used the simple store bought stuff. If you’re not planning on saving your donuts for later, I’d hold off on adding the marshmallow until you’re ready to eat them as the marshmallow creme will dissolve into the donut if left overnight.
It will seem a bit thick when you’re first spreading it on the donuts but it smoothes out on its own after you spread it around. (See the photo below – bottom vs top donut.)
Also, the amount in the recipe is for a calorie conscious amount. If you wanted to go all out, I wouldn’t judge you!
And that’s about it. If you make these hot chocolate baked donuts, I’d love to see ’em. Snap a photo and tag me on Instagram @mason_woodruff or join my free Facebook group and share it with the Proton Party.
High Protein Hot Chocolate Baked Donuts
A recipe for huge chocolate donuts covered with marshmallow creme.
- 3 scoops (84g) Bowmar Nutrition Hot Chocolate Protein Powder
- 1/2 C (56g) Coconut Flour
- 1/2 C (60g) All Purpose Flour
- 1 tsp Baking Powder
- 1 large Egg
- 3/4 C (184g) Liquid Egg Whites or the whites of 4 eggs
- 1/4 C (56g) Dark Chocolate Chips melted
- 1/2 C (48g) Marshmallow Creme
Preheat an oven to 350F and spray a 6-donut pan or mold with nonstick cooking spray.
Mix the dry ingredients in a large bowl before gradually stirring in the egg whites and egg. Be sure to get any clumps of coconut flour out before adding the liquid ingredients.
Microwave the chocolate chips for 60 seconds or until melted. Stir well and add to the rest of the ingredients.
Spoon the donut batter into the donut mold. The batter should be on the thicker side. Spread it into an even layer in each mold.
Bake for 14-16 minutes or until the donuts are cooked through. Transfer to a wire rack to cool.
Use a spoon or rubber spatula to spread the marshmallow creme over the warm donuts. You can see in the image that the marshmallow creme smoothes itself out while resting. (I recommend adding the marshmallow as you eat the donuts. So store the donuts without the marshmallow and frost before eating.)
- If you're prepping donuts for one, you might want to cut the recipe in half and fill just three of six donut slots. They're best when fresh or a day or two after.
- Modification notes:
- For flour substitutions, I typically recommend a 2:1 or 3:1 coconut to all purpose ratio. That's 3/4 cup total of coconut flour or 1-1.5 cup all purpose flour for this recipe.
- If you wanted to use almond flour for gluten free baked donuts, I’d start by replacing the all purpose flour gram for gram and add as needed.
- If you’d like extra fluffy donuts, you can swap some of the egg whites for whole eggs. One large egg is around 70-80 grams. So if you wanted to replace the egg whites entirely, use two eggs. And for half, just one egg.
- If you'd like a glaze instead of marshmallow creme, check out my pumpkin banana bread protein muffins recipe.
- For the chocolate drizzle you see in the photos, I melted a bit of extra chocolate and let it run off a rubber spatula.
More Protein Donuts Recipes You Might Like
One of my perennial favorites is my Cap’n Crunch Berries Protein Donuts recipe. They’re made with crushed Cap’n Crunch and real berries!
If you’d like a lower carb protein donut recipe, check out my 89-Calorie Chocolate Protein Donuts recipe.