The most amazing gluten free protein doughnuts in the world

If I told you I had come up with a recipe for protein doughnuts – aka ‘pronuts’ – which was gluten free, vegan and less than 150 cals each – what would you say?? Too good to be true? Well, my friends, you are in luck – because these are AMAZING and they are REAL!!

These protein doughnuts are based very loosely off the gluten free maple peanut glazed doughnuts which I made last week – except these ones are made with a mixture of coconut flour and Protein Pow’s vegan cooking mix.

And the reason I know these doughnuts are good? Because Steve’s mum – who says, and I quote: ‘all gluten free good tastes like cardboard’ – actually loved them! Believe me, this is a huge compliment, as she normally isn’t so keen on protein bakes… or gluten free ones for that matter!

I decided to opt for three different glazes with these protein doughnuts, all of them gluten free, low carb and free from refined sugar. This means each doughnut is 150 calories or less, and only around 13g of carbs each – which is perfect for a sneaky treat!

The recipe for the doughnuts is below – but first a quick run-down of the different flavour glazes and the extra toppings I used. I’ve also included the macros, but these don’t include the extra ‘bits’ – just the doughnuts and the glazes.

Coconut chocolate glaze

Per doughnut in a batch of 14: 130 cals; 3.3g protein; 7.3g fat; 13.1g carbs

This was the first topping I came up with, and was simply a mixture of melted milk chocolate chips and coconut oil. To keep it dairy free you could opt for a dark chocolate, but milk was all I had in the house at the time! I also used a Whitworths toffee and peacan shot for some decoration – a mixture of toffee pieces, dates, pecans and sultanas.

Mocha protein doughnuts

Per doughnut in a batch of 14: 130 cals; 3.3g protein; 7.3g fat; 13.1g carbs

For the darker coloured glaze, I simply used the same glaze as the coconut chocolate ones, but added a teaspoon or espresso shot from my Nespresso. This added a lovely depth of darkness and also thickened the glaze up. I had some leftover dark chocolate-covered coffee beans from Marks and Spencer I got given for Christmas which I used to decorate these.

Maple peanut coconut protein doughnuts

Per doughnut in a batch of 14: 150 cals; 4g protein; 9.4g fat; 12.7g carbs

For these doughnuts I used a similar glaze to the gluten free maple peanut glazed doughnuts I made previously. I am a tad obsessed with the Meridian Foods peanut coconut butter at the moment and so I mixed this with some coconut oil and maple syrup to create this glaze. I topped them with some freeze-dried strawberries from The Snack Organisation Presents which were delicious – it was very hard not to eat the whole pack!

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Yield: 14

The best protein doughnuts ever

Gluten free, dairy free, wheat free, egg free, refined sugar free, vegan protein donuts using Protein Pow mix.

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Ingredients

For the doughnuts

• 1 tbsp chia seeds with 3-4 tbsp water
• 70 g Protein Pow vegan all purpose cooking mix
• 50 g coconut flour, I used the Sukrin one
• 75 g coconut sugar, I used the Grape Tree one
• 1.5 tsp baking powder
• 3 tsp raw cacao powder, I used the Creative Nature one
• ½ tsp cinnamon
• ¼ cup coconut oil
• 1.5 cups unsweetened almond milk
• 1 tsp vanilla extract
• ½ tsp apple cider vinegar

For the chocolate coconut topping

• 25 g chocolate chips
• 1/2 tsp coconut oil

For the coffee topping

• 25 g chocolate chips
• 1/2 tsp coconut oil
• 1 tsp espresso

For the peanut topping

• 1 tsp Meridian peanut
• 1 tsp coconut oil
• 1 tsp maple syrup

Instructions

1. Preheat the oven to 180’C / Gas 4 /350’F.
2. Place the chia seeds in a mug and cover with the water. Stir well and set aside for 15-20 minutes – this will form a thick and gloopy paste which makes a fabulous, vegan-friendly egg replacer.
3. Mix all of the dry ingredients (protein mix, coconut flour, cacao, coconut sugar, baking powder, cinnamon) in a large mixing bowl.
4. In a saucepan place the coconut oil, almond milk, apple cider vinegar and vanilla extract. Put on a low heat until the coconut oil has melted – you don’t want it to bubble or boil, so remove from the heat as soon as it’s all liquid.
5. Add the chia/water mix into the dry ingredients and stir through. Then add the wet ingredients to the dry, and mix well to form a thick batter.
6. Lightly grease a doughnut tin with a little coconut oil to ensure the mixture does not stick. Fill each doughnut hole with around 2 tbsp of the batter, making sure you leave the hole in the middle.
7. Bake in the oven for around 8 minutes. This mixture should make around 14 doughnuts.
8. Allow the doughnuts to cool in the tin for a couple of minutes before using a knife to gently remove them onto a wire cooling wrack. Leave to cool completely.
9. Meanwhile, make the glazes: Chocolate coconut glaze: Melt the chocolate chips and coconut oil, then dip the doughnuts! You might need to dip these more than once. Mocha glaze: The same as above, except add the espresso as well. Peanut glaze: Melt the peanut coconut butter, coconut oil and maple syrup, then dip as above. Make sure you wait until the doughnuts are cool first.
10. Once glazed, allow to cool and decorate with whichever toppings you desire, before eating the lot!

What are your favourite doughnut toppings and flavours? If you make these doughnuts or have a recipe to share, make sure you follow me on Facebook, Twitter or Instagram and tag me in your creations – I love seeing them!

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