GLAZED LEMON PROTEIN DONUTS (VEGAN)
These Glazed Lemon Protein Donuts just may be the BEST protein donuts I’ve ever made! Biased of course, because I’m a sucker for anything lemon… but everything from the sweet lemon flavor to the tender crumb to the irresistible sugar-free glaze is SO GOOD. The texture is everything! Think old-fashioned donut only with lemon 😉 These just so happen to be gluten-free and dairy-free too!
Did you know? One lemon has 51% of the reference daily intake (RDI) for Vitamin C, which is amazing because Vitamin C reduces the risk for heart attack and stroke, among other things. (source)
The base of these Glazed Lemon Protein Donuts combines gluten-free baking flour, coconut flour, and LIV Body Lean Vegan Protein in Fruit Loops flavor. May sound weird, but it works so well with the lemon! You can use my code SARAHWILKINS for free shipping on all Liv Body products. Any vegan protein powder should work in this recipe, but it won’t taste the same. I haven’t tested this recipe with whey, but in my experience a whey blend is much better for baking than whey isolate.
If you don’t have protein powder, feel free to substitute half a cup of gluten-free baking flour (60 grams) and omit the two tablespoons water. You can also substitute the coconut flour for twice as much gluten-free baking flour. If you don’t have gluten-free baking flour, any of the following should work: all-purpose flour, cake flour, fine oat flour (oats blended into a flour), sweet white sorghum flour, white whole wheat flour, or cassava flour.
To sweeten these delicious donuts, I used my favorite organic stevia blend that’s twice as sweet as sugar with no bitter aftertaste! Feel free to substitute twice as much granulated monk fruit, granulated erythritol, or baking stevia.
For that moist texture, I used plain dairy-free yogurt and a teeny bit of vegan buttery spread. You can totally sub plain Greek yogurt or unsweetened applesauce in place of the dairy-free yogurt, or coconut oil instead of the buttery spread! I did use egg white in the pictured version, but have also tested the recipe with two flax eggs (two tablespoons of ground flax plus one-quarter cup warm water). I am sure a vegan egg replacer would work as well!
Sugar free lemon glaze
For the glaze, I simply combined calorie-free powdered monk fruit sweetener, lemon juice, and one tablespoon of vegan buttery spread. An equal measure of powdered sugar will also work, and adds about 40 calories and 10 grams of carbs per donut.
Here’s the printable recipe for these Glazed Lemon Protein Donuts! I hope you’ll rate and comment below if you try them 🙂
This post contains affiliate links and is sponsored by LIV Body.
Glazed Lemon Protein Donuts (Dairy Free)
These Glazed Lemon Protein Donuts just may be the BEST protein donuts I’ve ever made! Biased of course, because I’m a sucker for anything lemon… but everything from the sweet lemon flavor to the tender crumb to the irresistible sugar-free glaze is SO GOOD. The texture is everything! Think old-fashioned donut only with lemon! These just so happen to be gluten-free and dairy-free too.
1/2 cup (60g) vegan protein powder* (I used LIV Body in Fruit Loops flavor, code SARAHWILKINS for free shipping!)
- 1/4 cup (30g) gluten-free baking flour*
- 1/4 cup (30g) coconut flour*
1/4 cup calorie-free sweetener* (I used one that's twice as sweet as sugar)
- 2-3 tsp. lemon zest
- 1/4 tsp. baking soda
1/4 tsp. salt (optional)
- 1/2 cup plain dairy-free yogurt*
1/4 cup egg whites (or vegan egg replacer)
1/4 cup lemon juice, fresh squeezed
- 2 tbsp. water
1 tbsp. vegan butter,* melted (or coconut oil)
1/2 cup calorie-free powdered sweetener* (I used a monk fruit erythritol blend)
- 2 tbsp. lemon juice
1 tbsp. vegan butter,* melted (or coconut oil)
*See blog post above for more substitutions.
Preheat oven to 350 degrees F.
Whisk together dry ingredients in a medium mixing bowl (through salt).
Add wet ingredients (through buttery spread) until a thick dough is formed.
Lightly spray the wells of a donut pan with cooking spray, then press dough into wells evenly (if you don’t have a donut pan, you can use this recipe to make six scones or cookies!).
Bake donuts in a preheated oven for 12-15 minutes.
Let cool in pan while you combine ingredients for glaze.
Dip each cooled donut into glaze and set on a wire rack or plate. Enjoy! Leftover donuts will keep in an airtight container in the fridge up to one week, or in the freezer up to one month.
Calories (per donut with glaze): 125kcal, Fat: 4.7g, Sat fat: 1.7g, Carbs: 11g, Fiber: 2g, Sugar: 2g, Protein: 11g, Sodium: 201mg
Leave a comment
Comments will be approved before showing up.