WHITE CHOCOLATE RASPBERRY PROTEIN DONUTS
Today is National Donut Day, so I decided to celebrate with these White Chocolate Raspberry Protein Donuts! I’ve been craving white chocolate raspberry and these totally hit the spot. These cake donuts are full of white chocolate chunks and juicy raspberries! AND they’re smothered with a raspberry-infused protein glaze that makes them absolutely irresistible (there were four donuts but only three made it to the photo shoot LOL). The best part is, these delightful treats are balanced in protein, carbs, and fats, with only 6g of sugar per donut and 15g protein.
You might also like my Peanut Butter & Jelly Protein Donuts!
Protein powder recommendations
The donuts get their protein from Quest Protein Powder in Vanilla Milkshake. You can use whatever whey you have on hand, but over the years I have found some work better than others. Whey blends that combine whey isolate, casein, and milk protein work best for baking! Whey concentrate is my second choice. Whey isolates are my last resort as they usually don’t behave well! Baked goods made with isolate seems to come out with a weird dry texture.
You can also try a plant-based vanilla protein powder, but you may need to increase the amount of liquid (add water or milk). As always, anytime you change the type or brand of protein powder in a recipe, the final texture and flavor will be altered.
I used a combination of gluten-free baking flour and almond flour to give these donuts a soft cake texture. If you don’t have gluten-free flour, try all-purpose flour, cassava flour, cake flour, fine oat flour, or sweet white sorghum flour. I don’t recommend swapping out the almond flour since it adds a nice moist crumb, but if you must, you can substitute one and a half tablespoon of any of the aforementioned flours.
I sweetened the donuts and the glaze with Pyure Organic Stevia Blend, which is a combination of natural stevia and erythritol. Truvia would also work in equal measure, or twice as much baking stevia, granulated monk fruit, and/or granulated erythritol. Of course you could use granulated sugar, but then these wouldn’t be low sugar donuts! 😉
This recipe does call for egg white, but you can substitute a flax egg for an egg-free option! The nonfat plain Greek yogurt can easily be swapped for dairy-free yogurt or unsweetened applesauce. You can also substitute the coconut oil for unsweetened applesauce if you’d prefer a lower-calorie, less-rich version.
I also added some raspberry extract to both the donut batter and the protein glaze (highly recommended, but optional). You should find raspberry extract in the baking aisle next to the vanilla extract. Also, my favorite white chocolate chips are Ghirardelli brand, but you can also use dairy-free white chocolate chips! Though I used frozen raspberries, fresh or even freeze-dried would work tool.
The glaze is super simple! Just Quest Protein Powder in Vanilla Milkshake, milk of choice (I used unsweetened almond milk), raspberry puree for color, Pyure Organic Stevia Blend (or sweeter of choice), and a couple drops of raspberry extract to really bring the flavor out. Just mix it all together and you’ve got yourself one decadent donut glaze. It’s so good I want to eat it straight out of the bowl!
Mmm… don’t you want a bite? Here’s the recipe for these White Chocolate Raspberry Protein Donuts! Do me a favor and rate/comment below if you do try it 😉
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White Chocolate Raspberry Protein Donuts
- 1/3 cup (40g) vanilla whey protein blend* I used Quest in Vanilla Milkshake
- 1/4 cup (30g) gluten-free baking flour*
- 2 tbsp. (15g) almond flour*
- 2 tbsp. calorie-free sweetener* I used one that's twice as sweet as sugar
- 1/2 tsp. baking powder
- 1/4 tsp. salt optional
- 1/4 cup (2 large) egg whites*
- 3 tbsp. nonfat plain Greek yogurt
- 2 tsp. melted coconut oil or unsweetned applesauce
- 1/4 tsp. vanilla extract
- 1-2 drops raspberry extract optional
- 1/4 cup raspberries
- 2 tbsp. white chocolate chips
- 2 tbsp. (15g) vanilla whey protein blend* I used Quest in Vanilla Milkshake
- 1 tbsp. fresh raspberry juice for color
- 1 tbsp. unsweetened almond milk*
- 1 tsp. calorie-free sweetener* I used one that's twice as sweet as sugar
- 1/8 tsp. raspberry extract optional
*See blog post above for substitutions.
- Preheat oven to 325 degrees F.
- Whisk together dry ingredients (through salt) in a medium mixing bowl.
- Add wet ingredients (through extracts) and mix until a thick batter forms.
- Gently fold in raspberries and white chocolate chips. If using frozen raspberries, DO NOT thaw.
- Spoon batter into a sealable baggie and cut off one corner to make a piping bag.
- Lightly grease four wells of a donut pan and “pipe” batter into wells.
- Bake donuts for 10-15 minutes until a toothpick or knife inserted comes out clean.
- While donuts bake, combine glaze ingredients and set aside.
- Glaze cooled donuts and sprinkle with white chocolate chips and raspberry bits. Enjoy!
- Store leftovers in the fridge in a sealed container up to one week.
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