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Protein Donuts
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4.50 from 2 votes

Lemon Vanilla Protein Donuts with Glaze

You will not believe that these Lemon Vanilla Protein Donuts are gluten and dairy free. Each donut has 5 net carbs and 7 grams of protein and serves as the perfect breakfast, snack or dessert. 
Prep Time10 minutes
Cook Time18 minutes
Course: Dessert/Breakfast
Cuisine: Dairy Free, Gluten Free
Method: Oven
Servings: 6 donuts
Author: Ashley McCrary


Donut Batter Ingredients

  • 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
  • 1 tbsp lemon zest
  • 2 tbsp melted coconut oil
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp vanilla extract
  • small pinch of salt

Frosting Ingredients

  • 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 tsp lemon zest
  • 1/4 tsp vanilla extract



  • Pre-heat oven 350F
  • Add all the donut ingredients into a medium bowl.
  • 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.
  • Grease a 6 hole donut pan and spray with cooking spray.
  • Pour or pipe the batter evenly into the six molds.
  • Bake 15-17 minutes until a toothpick comes out clean. Make sure not to overbake.
  • Meanwhile, add the lemon glaze ingredients to a small bowl and whisk together.
  • Remove the donuts and allow to cool in the pan 3-4 minutes then transfer to a cooling rack. 
  • Once cool, use a spoon to glaze each donut. 
  • Top each glazed donut with lemon zest 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. 
  • If you do not have protein powder for the donut batter, just sub 1/4 cup coconut flour and 2 tbsp of almond milk in it's place. 
  • 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 3 months. 


Serving: 1donut | Calories: 184kcal | Carbohydrates: 6g | Protein: 7g | Fat: 8g | Sodium: 482mg | Fiber: 1g | Sugar: 1g