Lemon Vanilla Protein Donuts with Glaze Recipe

Introduction

These Lemon Vanilla Protein Donuts are a delightful way to enjoy a healthy treat that’s packed with flavor and protein. Light, fluffy, and perfectly glazed, they make a great breakfast or snack for anyone seeking a guilt-free indulgence.

Ingredients

• 1 cup plus 2 tablespoons almond flour
• 1/3 cup monk fruit sweetener (granulated)
• 1/3 cup vanilla plant-based protein powder
• 1 large egg
• 1/3 cup unsweetened almond milk (or other plant milk)
• 1 tablespoon fresh lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons melted coconut oil
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon pure vanilla extract
• Pinch of salt
• For the glaze:
• 1/3 cup vanilla protein powder
• 3 tablespoons unsweetened almond milk
• 1 1/2 tablespoons plain dairy-free yogurt (or Greek yogurt if not avoiding dairy)
• 1 tablespoon monk fruit syrup (or honey if not strict keto)
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Lightly oil a six-well donut pan or spray it with nonstick cooking spray.
2. Step 2: In a mixing bowl, whisk together all dry batter ingredients: almond flour, monk fruit sweetener, protein powder, baking powder, baking soda, and salt.
3. Step 3: In a separate bowl, whisk the egg, almond milk, lemon juice, lemon zest, melted coconut oil, and vanilla extract until smooth.
4. Step 4: Pour the wet ingredients into the dry and mix on medium speed or stir vigorously by hand until uniform. Scrape the bowl sides to blend everything evenly. If the batter seems too thick, add a splash more almond milk.
5. Step 5: Spoon or pipe the batter into the prepared donut wells, filling each about two-thirds full. Tap the pan gently to remove any air bubbles.
6. Step 6: Bake for 15–17 minutes, or until a toothpick inserted comes out clean and the tops spring back lightly. Avoid overbaking to keep them tender.
7. Step 7: While the donuts bake, whisk together the glaze ingredients in a small bowl until smooth and pourable. Adjust almond milk quantity if needed to reach your desired consistency.
8. Step 8: Let the donuts cool in the pan for 3–4 minutes, then transfer to a wire rack. Once cool to the touch, spoon or dip the tops into the glaze. Optionally, sprinkle with extra lemon zest.

Tips & Variations

• Use fresh lemon zest for the brightest flavor, and avoid the white pith which can be bitter.
• Swap coconut oil for melted butter if you prefer a richer taste.
• For a sweeter glaze, add a little more monk fruit syrup or honey.
• Try adding a pinch of ground ginger or cardamom for a subtle spice twist.

Storage

Store these donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave for 10-15 seconds before serving to bring back softness. The glaze is best enjoyed fresh but holds well in the fridge alongside the donuts.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these donuts vegan?

This recipe contains one egg, which can be challenging to substitute in baked goods that require structure. However, you can try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as a vegan alternative, but texture may vary.

Can I use regular flour instead of almond flour?

You can substitute regular flour, but it will affect the texture and flavor. Almond flour provides moisture and a tender crumb. If using all-purpose flour, reduce the amount slightly and monitor baking time closely as the donuts may bake faster.

Lemon Vanilla Protein Donuts with Glaze Recipe

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★★★★★

4.8 from 134 reviews

These Lemon Vanilla Protein Donuts are a deliciously light and fluffy treat packed with plant-based protein and enhanced with fresh lemon zest and vanilla. Perfect for a healthy breakfast or snack, they are baked to perfection and topped with a tangy, creamy glaze that adds just the right amount of sweetness without any refined sugar.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 17 minutes
• Total Time: 27 minutes
• Yield: 6 donuts 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Donut Batter

• 1 cup plus 2 tablespoons almond flour
• 1/3 cup monk fruit sweetener (granulated)
• 1/3 cup vanilla plant-based protein powder
• 1 large egg
• 1/3 cup unsweetened almond milk (or other plant milk)
• 1 tablespoon fresh lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons melted coconut oil
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon pure vanilla extract
• Pinch of salt

Lemon Vanilla Glaze

• 1/3 cup vanilla protein powder
• 3 tablespoons unsweetened almond milk
• 1 1/2 tablespoons plain dairy-free yogurt (or Greek yogurt if not avoiding dairy)
• 1 tablespoon monk fruit syrup (or honey if not strict keto)
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a six-well donut pan by lightly oiling it or spraying it with nonstick cooking spray to ensure the donuts don’t stick.
2. Combine Dry Ingredients: In a mixing bowl, whisk together the almond flour, monk fruit sweetener, vanilla protein powder, baking powder, baking soda, and a pinch of salt to distribute all dry ingredients evenly.
3. Mix Wet Ingredients: In a separate bowl, whisk the egg, unsweetened almond milk, fresh lemon juice, lemon zest, melted coconut oil, and pure vanilla extract until the mixture is smooth and well combined.
4. Combine Batter: Pour the wet ingredients into the dry ingredients and beat on medium speed or stir vigorously by hand until you have a uniform batter. Scrape the sides of the bowl once or twice to incorporate all ingredients well. If the batter seems too thick, add a small splash more almond milk.
5. Fill Donut Pan: Spoon or pipe the batter into the prepared donut pan wells, filling each about two-thirds full. Tap the pan gently on the counter to release any trapped air bubbles.
6. Bake Donuts: Place the pan in the preheated oven and bake for 15–17 minutes. To check doneness, insert a toothpick into a donut; it should come out clean. The tops should spring back lightly when touched. Avoid overbaking to keep them tender.
7. Prepare Glaze: While the donuts bake, whisk together the glaze ingredients in a small bowl until smooth and pourable. Add more almond milk if needed to achieve your desired consistency.
8. Cool and Glaze: Allow the donuts to cool in the pan for 3–4 minutes before transferring them to a wire rack. Once the donuts are cool to the touch, spoon or dip the tops into the glaze. Optionally, sprinkle extra lemon zest on top for garnish.

Notes

• Use dairy-free yogurt to keep the recipe vegan and dairy-free, or Greek yogurt if dairy is acceptable.
• Adjust the sweetness by varying the amount of monk fruit sweetener or substituting with honey if not following a strict keto diet.
• If batter is too thick, adding a bit more almond milk helps achieve the right consistency for piping or spooning.
• To make the donuts nut-free, substitute almond flour with oat flour, but note the texture and flavor will change.
• Donuts can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for longer storage.

Keywords: Lemon Vanilla Donuts, Protein Donuts, Healthy Donuts, Baked Donuts, Low Sugar Donuts, Plant-Based Protein, Gluten Free Donuts