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Four glazed chocolate protein donuts topped with cacao nibs on a round wooden board with a bowl of berries and yogurt nearby
Healthy Chocolate · High-Protein Desserts

Baked Chocolate Protein Donuts

August 16, 2026 Total time: 23 min Makes: 6 donuts

These are dense, fudgy, and genuinely taste like a chocolate donut, not a protein bar shaped like one. The combination of cocoa powder and chocolate protein powder does most of the flavor work, and the applesauce keeps them from drying out the way a lot of protein baking tends to.

I make a batch of these on a Sunday and keep them in the fridge, they hold up well and the glaze stays set. A good grab when a chocolate craving hits and you'd rather it come with protein attached.

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Baked Chocolate Protein Donuts

Fudgy baked chocolate donuts with a real protein punch, dipped in a quick sugar-free chocolate glaze.

Prep 10 min
Cook 13 min
Total 23 min
Yield 6 donuts

Ingredients

Instructions

  1. Preheat the oven to 350F and grease a 6-cavity donut pan well.
  2. In a bowl, whisk together the oat flour, protein powder, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk the eggs, applesauce, almond milk, sweetener, and vanilla together until smooth.
  4. Pour the wet ingredients into the dry and stir just until combined, don't overmix.
  5. Spoon or pipe the batter evenly into the donut pan cavities, filling each about three-quarters full.
  6. Bake for 12 to 14 minutes, until the tops spring back when touched lightly.
  7. Let cool in the pan for 5 minutes, then turn out onto a rack to cool completely.
  8. Melt the chocolate chips and coconut oil together in the microwave in 20-second bursts, stirring between each, then dip the top of each cooled donut into the glaze.

Nutrition (approximate, per serving)

Calories140
Fat4g
Carbs14g
Fiber3g
Sugar3g
Protein14g

Macros are per serving, and a serving here is one of six donuts. See how these numbers are calculated.

Estimated from the ingredients listed above; actual values will vary with brands and swaps.

Tips & swaps

  • Protein powder varies a lot by brand in how it bakes, if the batter seems very thick and dry, add another tablespoon of almond milk.
  • A donut pan makes the biggest difference in texture here, if you don't have one, a mini muffin tin works with a shorter bake time.
  • Let the glaze set for a few minutes before eating, it firms up as it cools.

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