These scrumptious Apple Cider Protein Donuts are gluten free, vegan, and macro-friendly! They have a crispy exterior you’ll swear is deep-fried, and a scrumptious cinnamon “sugar” coating. I am contemplating making a third batch… they’re that good. Hard to believe there’s only 1 gram of sugar per donut!
Did you know? Pea protein contains all nine essential amino acids, making it a “complete” protein (source). However, it’s low in methionine, which can easily be solved by combining it with pumpkin, flax or chia seed protein (all high in methionine).
For added protein, I used a vanilla pea protein. I also tested this recipe with soy isolate and pumpkin protein, and both came out great. I have not tested these with whey or casein, so cannot guarantee the results. Collagen protein behaves much differently and will not work in this recipe.
Sweetener recommendations
To sweeten these protein donuts, I used a granulated monk fruit allulose blend that measures like sugar. I like that it doesn't contain stevia or erythritol! You can also substitute baking stevia, granulated erythritol, coconut sugar, or any granulated sweetener that measures like sugar.
Butter substitutes
These donuts get their buttery taste and slight crispiness from vegan butter. Definitely a key ingredient for that crispy exterior! If you don't have vegan butter, you can use coconut oil or unsalted butter.
Egg substitutes
Instead of egg whites, I used JustEgg liquid egg substitute. It's definitely the best egg replacer I've tried to date for baking! If you're not vegan, you can use beaten whole egg or egg whites.
Here’s the printable recipe for these vegan Apple Cider Protein Donuts. Please rate and comment below if you try them 🙂
These scrumptious Apple Cider Protein Donutsaregluten free, vegan, and macro-friendly! They have a crispy exterior you’ll swear is deep-fried, and a scrumptious cinnamon “sugar” coating. I am contemplating making a third batch… they’re that good. Hard to believe there’s only 1 gram of sugar per donut!
Ingredients
1 cup (124g) gluten-free baking flour*
1/2 cup (60g) vegan protein powder* (I used vanilla pea protein)
3/4 cup sugar free granulated sweetener* (I used one that measures like sugar)
1 tsp. ground cinnamon
3/4 tsp. baking powder
6 tbsp. liquid egg substitute (I used JustEgg, can also use egg whites)
6 tbsp. unsweetened applesauce
1/4 cup reduced apple cider vinegar
1/2 tsp. pure vanilla extract (optional)
Cinnamon “sugar” coating:
2 tbsp. vegan butter, melted*
3 tbsp. sugar free granulated sweetener* (I used one that measures like sugar)
3/4 tsp. ground cinnamon
Directions
Preheat oven to 350 degrees F.
Add 3/4 cup apple cider vinegar to a sauce pan and simmer until reduced down to 1/4 cup. This will make the cider vinegar less acidic, more sweet.
Whisk together dry ingredients (through baking powder) in a medium mixing bowl.
Add reduced cider vinegar, unsweetened applesauce, egg substitute (or egg white), and vanilla. Mix until a thick dough forms.
Spoon dough into a sealable sandwich bag and cut off one corner. Coat five wells of a donut pan with cooking spray and pipe dough into wells. Or, spoon into a muffin pan!
Bake for 20-25 minutes until a toothpick inserted comes out clean.
Melt vegan butter in a microwave-safe bowl for 10-30 seconds; combine sweetener and cinnamon in a separate bowl.
Brush each donut with buttery spread, then shake in cinnamon sweetener to coat. Enjoy!
Leftovers will keep in the fridge in an airtight container at least one week.
Recipe Note
Calories (per donut with coating, using liquid egg substitute): 169kcal, Fat: 5.4g, Sat fat: 0.8g, Carbs: 20g, Fiber: 2g, Sugar: 1g, Protein: 10g, Sodium: 125mg
Calories (per donut with coating, using egg whites): 154kcal, Fat: 3.7g, Sat fat: 0.8g, Carbs: 20g, Fiber: 2g, Sugar: 1g, Protein: 10g, Sodium: 115mg
**IF YOU SUBSTITUTE A DIFFERENT PROTEIN POWDER THAN THIS RECIPE CALLS FOR, RESULTS WILL VARY. EXPERIMENT AT YOUR OWN RISK :)
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