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Low-calorie chocolate protein donuts with a light chocolate drizzle

Low-Calorie Chocolate Protein Donuts

These low-calorie chocolate protein donuts are soft, chocolatey, and oven-baked with Greek yogurt, oat flour, cocoa powder, and protein powder for an easy breakfast or snack.
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Prep Time 15 minutes
Cook Time 11 minutes
Cooling Time 9 minutes
Total Time 35 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients:
  • 1 large egg
  • 1/2 cup plain nonfat Greek yogurt
  • 1/3 cup unsweetened almond milk
  • 2 tablespoons unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 3 tablespoons granulated zero-calorie sweetener
Dry Ingredients:
  • 3/4 cup oat flour
  • 1/3 cup chocolate protein powder
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
Optional Mix-Ins and Topping:
  • 2 tablespoons mini chocolate chips
  • 1 tablespoon powdered sweetener
  • 1 tablespoon unsweetened cocoa powder
  • 1 to 2 tablespoons milk as needed for drizzle

Equipment

  • 1 6-cavity donut pan
  • 1 Large mixing bowl
  • 1 Medium mixing bowl
  • 1 Whisk
  • 1 rubber spatula
  • 1 measuring cups
  • 1 Measuring spoons
  • 1 piping bag or zip-top bag
  • 1 cooling rack

Method
 

  1. Preheat the oven to 350°F and lightly grease a 6-cavity donut pan.
  2. In a medium bowl, whisk together the egg, Greek yogurt, almond milk, applesauce, vanilla, and sweetener until smooth.
  3. In a separate large bowl, whisk together the oat flour, protein powder, cocoa powder, baking powder, baking soda, and salt.
  4. Add the wet ingredients to the dry ingredients and fold gently until just combined.
  5. Fold in the mini chocolate chips if using. Avoid overmixing the batter.
  6. Transfer the batter to a piping bag or zip-top bag with one corner cut off.
  7. Pipe the batter evenly into the prepared donut cavities, filling each about three-quarters full.
  8. Bake for 10 to 12 minutes, or until the tops spring back lightly when touched.
  9. Let the donuts cool in the pan for 5 minutes, then transfer them to a cooling rack.
  10. For the optional drizzle, mix the powdered sweetener, cocoa powder, and enough milk to create a thin chocolate glaze.
  11. Drizzle over the fully cooled donuts before serving.

Notes

Storage:
Store the fully cooled donuts in an airtight container in the refrigerator for up to 4 days.
Serving:
Allow refrigerated donuts to sit at room temperature for 5 to 10 minutes for a softer texture.
Freezing:
Freeze unglazed donuts in a freezer-safe container for up to 2 months. Thaw before adding the chocolate drizzle.
Texture Tip:
Do not overmix the batter. Overmixing can make baked protein donuts dense or rubbery.
Protein Powder Note:
Different protein powders absorb liquid differently. If the batter looks unusually thick, add almond milk 1 tablespoon at a time.
Sweetener Note:
Use a granulated sweetener suitable for baking. Liquid sweeteners may make the batter thinner.
Baking Tip:
Fill each donut cavity evenly so all donuts bake at the same rate.
Nutrition Note:
Exact calories and protein depend on the Greek yogurt, protein powder, sweetener, chocolate chips, and serving size used.