clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry and Cream Protein Donuts

These Strawberry and Cream Protein Donuts are gluten and dairy free and each donut has 6 net carbs and 7 grams of protein.  It serves as the perfect breakfast, snack or dessert. 

  • Total Time: 28 minutes
  • Yield: 6 donuts 1x




  • 1 cup + 2 tbsp almond flour
  • 1/3 cup Monk Fruit Granulates
  • 1/3 cup Vanilla Protein Powder (plant based for dairy free)
  • 1 large egg
  • 1/3 cup unsweetened almond milk
  • 1 tbsp lemon juice
  • 4 large strawberries, diced 
  • 2 tbsp melted coconut oil
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp vanilla extract
  • small pinch of salt


  • 1/3 cup vanilla protein powder
  • 3 tbsp unsweetened almond milk
  • 1 1/2 tbsp plain dairy free yogurt 
  • 1 tbsp Monk Fruit Syrup or Honey 
  • 1 tbsp lemon juice
  • 1/4 tsp vanilla extract
  • 4 large strawberries, diced for garnish


  1. Pre-heat oven 350F
  2. Add all the donut ingredients except for the diced strawberries into a medium bowl.
  3. Use an electric mixer on medium/high speed to completely combine the batter. Make sure to scrap down the sides of the bowl a few times while mixing.
  4. Fold in the diced strawberries in with a spatula. 
  5. Grease a 6 hole donut pan and spray with cooking spray.
  6. Pour or pipe the batter evenly into the six molds.
  7. Bake 15-17 minutes until a toothpick comes out clean. Make sure not to overbake.
  8. Meanwhile, add the glaze ingredients to a small bowl and whisk together.
  9. Remove the donuts and allow to cool in the pan 3-4 minutes then transfer to a cooling rack. 
  10. Once cool, use a spoon to glaze each donut.
  11. Top each glazed donut with freshly diced strawberries and enjoy!


  • For a simple glaze that does not include protein powder, mix 1/2 cup of Swerve confectioners sugar and 1/4 cup almond milk. Mix together until combined. Dip each donut into the glaze and allow to harden on the cooling rack.
  • If the batter seems a little too thick, simply add a little more almond milk to thin it out some.
  • For the glaze above, you can adjust the thickness by adding more or less almond milk. If it is too thick, add more milk. If it is too thin, add a bit more protein powder. 
  • Also, if you are not dairy free, feel free to sub 1 1/2 tbsp Greek Yogurt in the glaze ingredients. 
  • Store covered in the fridge for up to a week and freeze up to 2 months. 
  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast/Dessert
  • Method: Oven
  • Cuisine: Keto, Paleo, Gluten Free


  • Serving Size: 1 donut
  • Calories: 147
  • Sugar: 1.8
  • Fat: 4
  • Carbohydrates: 7
  • Fiber: 1
  • Protein: 6.5

Keywords: Donuts, Protein Donuts, Keto Donuts, Keto, Gluten Free, Paleo