Lemon Vanilla Protein Donuts with Glaze Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
