Recently, I was thinking about my grandpa’s delicious red velvet cake. It is seriously the best dessert I have ever had. I could eat the whole cake, although I might die from a sugar coma! But anyway, I really wanted something red velvet flavored, so I decided to make some red velvet protein donuts. I’m not sure it can get any better than red velvet donuts.
I have been really busyĀ lately. Between getting ready for my race in Vermont this weekend and my teachers loading me down with a bunch of homework and projects before summer, I haven’t had a lot of time to cook. Luckily though, I was able to make these amazing donuts. They make the pain of school work a little easier.
These donuts had a really good moist cakey texture. It can be easy to overcook when you are baking with protein powder and it will get really dry. I always like to add Greek yogurt, pumpkin, applesauce, mashed banana, etc. to help keep the baked goods from drying out. It also helps to use a protein powder that is a blend of proteins such as MusclePharm combat protein powder.
Once the donuts were cooled, I dipped them in a cream cheese glaze. Whenever you have red velvet, you gotta have the cream cheese icing/glaze with it. I used some of my Sweet Spreads vanilla coconut butter with cream cheese, milk and stevia to make the glaze. It’s just not a proper donut without a sweet glaze.
Red Velvet Protein Donuts
- Prep Time: 5 mins
- Cook Time: 8 mins
- Total Time: 13 mins
- Yield: 7 donuts 1x
Description
Moist red velvet protein cake donuts with a healthy cream cheese glaze. Each donut has almost 10 grams of protein and only 3 grams of sugar!
Ingredients
Donuts
- 1 scoop (35g) MusclePharm chocolate combat protein powder
- 3/4 cup (90g) whole wheat flour
- 1/2 cup granulated stevia or erythritol
- 1 tbsp. (5g) cocoa powder
- 1 tsp. baking powder
- 1/4 cup milk (any milk is fine)
- 1/2 cup (113g) plain nonfat Greek yogurt
- 1 large egg
- 1/2 tsp. vanilla extract
- red food coloring
Cream Cheese Glaze
- 2 tbsp. (31g) reduced fat cream cheese
- 2 tbsp. (32g) Sweet Spreads vanilla coconut butter
- 3 tbsp. milk
- 2 tbsp. granulated stevia or erythritol
Instructions
- Preheat oven to 350F. Mix protein powder, flour, stevia, cocoa, and baking powder. In a separate bowl, mix together milk, Greek yogurt, egg, and vanilla extract. Fold together wet and dry ingredients. Add food coloring and gently mix.
- Spoon batter into 6 spots in a donut pan and then one more in a muffin liner. Or you can wait and cook the donuts in two batches. Bake for 8-9 minutes or until a knife comes out clean.
- Let donuts completely cool. You can put in the freezer for about 10 minutes to speed up the process.
- Make donut glaze by adding coconut butter and cream cheese to a bowl. Microwave for about 30 seconds to soften cream cheese and coconut butter. Add milk and stevia. Mix until smooth and well combined. Dip cooled donuts into glaze one at a time. Enjoy!
Nutrition
- Serving Size: 1 donut
- Calories: 140
- Sugar: 3
- Fat: 6
- Carbohydrates: 14
- Fiber: 3
- Protein: 9