February 08, 2016


WARNING: Peanut Butter & Jelly Protein Donuts may induce superhuman strength lasting two hours or more. Guys, I’m feeling strong! After eating these bad boys for breakfast I crushed l leg day and hit a PR of 510 lbs. (12 plates) X 10 reps on the sled press (knees to chest, no cheating)! I honestly think it was the little prayer I said before my set. Anyway, the flavor of these donuts is spot-on and the texture is… just wow! Trust me, these “healthy donuts” are unbelievably delicious.


Protein powder substitutions

I used Quest Protein Powder in Vanilla Milkshake for this recipe. You can use whatever whey you have on hand, but some work better than others. Whey blends that combine whey isolate, casein, and milk protein work best for baking! Whey concentrate would be my second choice. Whey isolates are the worst for baking. Baked goods made with isolate seems to come out with a weird dry texture.

You can try substituting a plant-based protein powder in this recipe, although I haven’t tested it. My guess is that you’ll need to add additional liquid to get a thick dough.


Flour substitutions

For this recipe, I used coconut flour to keep the carbs down. If you don’t have coconut flour, you can use twice as much (one quarter cup) of oat flour (oats blended into a flour), regular all-purpose flour, or gluten free baking flour. You can also try one-quarter cup of brown rice flour, cake flour, cassava flour (Paleo), sorghum flour, spelt flour, tiger nut flour or whole wheat pastry flour. For almond flour, you may need up to half a cup, since it’s much less absorbent than regular flour.

I also used powdered peanut butter, which adds peanut flavor and more protein! You can substitute six tablespoons of fine oat flour or any of the aforementioned flours, just keep in mind this will lower the protein and increase the carbs (not to mention, alter the flavor).


Other substitutions

To sweeten these donuts, I used my favorite organic stevia-erythritol blend. It’s calorie-free and twice as sweet as sugar with no bitter aftertaste. If using baking stevia, granulated erythritol or regular sugar, you will need to use twice as much to get the same amount of sweetness.

This recipe also calls for egg whites as a binder, but you can totally use one whole egg or two tablespoons of ground flaxseed soaked in one-quarter cup of warm water.

The nonfat plain Greek yogurt just adds moisture, and can be substituted for pure canned pumpkin or unsweetened applesauce in a pinch (this will alter the flavor slightly.


Peanut butter frosting

The frosting might very well be my favorite part! Again, I used powdered peanut butter, organic stevia-erythritol blend, unsweetened almond milk (any milk will do), natural creamy peanut butter, pure vanilla extract, and a little salt. In case you can’t tell from the picture, it’s amazing 😉

Again, you can use whatever sweetener you like, just make sure to adjust since the sweetener I used is twice as sweet as sugar.

The jam I used was Smucker’s Natural Strawberry Fruit Spread, but the macros are actually for Smucker’s Sugar Free Strawberry Preserves with Truvia. Feel free to use grape, raspberry, or marmalade preserves if you so desire!

Now, enough drooling… here’s the printable recipe for these Peanut Butter & Jelly Protein Donuts! Please leave a comment below if you try these 🙂

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Peanut Butter and Jelly Protein Donuts

These peanut butter and jelly protein donuts are tender and fluffy with a rich peanut butter frosting and a layer of jelly on top! Gluten-free, easily made egg-free.
Course Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Servings 5 donuts
Calories 194kcal


  • 6 tbsp. (45g) whey blend or concentrate protein powder* I used Quest brand in Vanilla Milkshake
  • 6 tbsp. (35g) powdered peanut butter I used PB Fit brand
  • 3 tbsp. calorie-free sweetener* I used one that's twice as sweet as sugar
  • 2 tbsp. coconut flour*
  • 3/4 tsp. baking powder
  • 1/4 tsp. salt optional
  • 1/4 cup (2 large) egg whites*
  • 1/4 cup nonfat plain Greek yogurt*
  • 3 tbsp. unsweetened almond milk*
  • 2 tbsp. creamy peanut butter


  • 6 tbsp. (35g) powdered peanut butter I used PB Fit brand
  • 1/4 cup unsweetened almond milk*
  • 1 tbsp. creamy peanut butter
  • 2 tbsp. calorie-free sweetener* I used one that's twice as sweet as sugar
  • 1/8 tsp. pure vanilla extract
  • 1/8 tsp. salt optional
  • 3 tbsp. no sugar added jam I used strawberry

*See blog post for subsitutions.


    • Preheat oven to 350 degrees F.
    • Whisk together dry ingredients (through salt) in a mixing bowl.
    • Add wet ingredients (through peanut butter) and mix to form a thick dough.
    • Lightly coat wells of a donut pan with cooking spray, or use a silicone donut mold.
    • Spoon dough into a Ziplock bag and cut off one corner. Pipe dough into wells.
    • Bake for 15-20 minutes until a toothpick or knife inserted comes out clean.
    • While donuts cool, mix together powdered peanut butter, milk, peanut butter, sweetener, vanilla and salt to make a peanut butter frosting.
    • Spread peanut butter frosting over donuts and smother with sugar free jam. Enjoy! Leftover donuts will keep in an airtight container in the fridge at least one week, or in the freezer at least a month.


    Calories (per donut with toppings, including optional ingredients): 194kcal, Fat: 7.3g, Sat fat: 1.0g, Carbs: 16g, Fiber: 5g, Sugar: 9g, Protein: 19g, Sodium: 383mg

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