Chocolate Cream Protein Donuts

Donuts will never get old. Chocolate and vanilla - a never-ending battle of which one is better, that gets old. I never can decide. Chocolate! No vanilla! Chocolate. vanilla....BOTH! Yes, let's just stick with both. Ahhhh what relief. Now that I decided to include both chocolate and vanilla in this donut recipe, let me {try to} explain how good these are. They remind me of a rich, moist chocolate cake donut topped with a light and creamy vanilla icing. Basically, outstanding! I'm fairly certain they would be great without the vanilla icing, too. But...that's too much to handle, or think about. Just try these little delicious donuts. Shoot, maybe add a little extra icing too! 


¼ cup almond meal flour
1/3 cup oat flour
3 tablespoons dark cocoa powder
¼ cup xylitol
½ teaspoon baking powder
2 egg whites
¼ cup canned sweet potato puree (or plain greek yogurt)

3 tablespoons coconut oil, melted


1. Preheat oven to 350 degrees F. Spray a mini donut pan with non-stick spray and set aside.

2. Whisk together egg whites and sweet potato puree in a bowl until smooth.

3. Add in the remainder of the donut ingredients to the bowl and stir until batter is smooth and well combined.

4. Evenly spoon donut batter into mini donut pan. This recipe will make 22 donuts total.

*Tip: I like to spoon the batter in a Ziploc bag, cut a corner off of the bag, and squeeze the batter out of the bag into the pan.

5. Bake in the oven for 7-9 minutes. Remove from oven and place the cooked donuts on a plate letting them cool while you make the icing.

6. For the icing, whisk together icing ingredients until smooth.

7. Dip ½ of each donut into icing and place back on the plate. Repeat this process until all 22 donuts are iced. Enjoy!

Makes 22 servings
1 serving is 1 donut with icing

Macros for 1 serving
53 calories, 3.1g protein, 5.2g carbs, 2.9g fat, 0g sugar, 1g fiber


  1. These are the cutest donuts I've ever seen! So chocolatey and delicious!