In my quest to find healthier options for my sweet cravings, I’ve become obsessed with making high-protein dessert alternatives. Introducing my new favorite low-calorie, gluten-free dessert recipe. It tastes AMAZING -and I’m hooked.
Optimized with protein and nutrients to fuel you up
This the perfect guilt-free donut recipe. For stricter dietary needs, you can swap out the glaze for something else. On my hunt for a low-sugar alternative, I’ve been testing out a few different glazes with this recipe. Once they are perfected, I’ll make sure to share these with you. In the meantime, try testing some yourself!
Whether you’re looking for a little fuel when you wake up; want a post-workout snack or just looking to satiate your craving for a sweet and indulgent snack, this is it! These high-protein coconut carrot cake donuts taste as good as they sound. Try this recipe at home and don’t forget to let me know what you think!
The Recipe
The Best Healthy Protein Carrot Cake Donuts with White Chocolate
Equipment
- Donut Pan
Ingredients
- 1½ Cup oat flour
- ¼ cup raw walnuts chopped
- ¼ cup vanilla whey protein powder (I used Plain Nutrition)
- 1½ tbsp cinnamon
- 1½ tsp ground ginger
- ⅓ tsp nutmeg
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 tbsp monkfruit sweetner
- ½ cup oat milk unsweetened
- ½ cup apple sauce unsweetened
- ¼ cup egg whites
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- ¼ cup olive oil extra virgin
- ½ cup carrots grated
- ½ cup unsweetened coconut medium
- 1 tbsp plant-based butter
Frosting Glaze + Topping
- 1 cup white chocolate melting wafers
- ½ tbsp cold pressed coconut oil (or a plant based butter alternative)
- ¼ cup toasted unsweetned coconut shavings
Instructions
Step-by-Step
- Pre-heat oven to 350F
- Grease each cavity of the donut pan with the plant based butter
- Sprinkle chopped raw walnuts in each cavity (but don't over do it)
- Combine oat flour, whey protein powder, spices, baking soda, monkfruit sweetener and a dash of salt in a bowl and sift mixture through if possible
- In a separate bowl, combine the wet ingredients together (almond milk, apple sauce, egg whites, olive oil, vanilla extract and apple cider vinegar and whisk together until smooth
- Combine the wet and dry ingredients together and stir together until a silky batter is created
- Add the shredded carrot and medium coconut into the batter and continue to mix but don't over do it (you don't want the batter to get to gummy)
- Add the batter into each donut pan cavity and try to place it nicely so the chopped walnuts don't move around and don't over fill them (or else you won't have enough to fill all 12 cavities)
- Bake in the oven for 13-15 minutes maximum on 350F
- Once the timer goes off, take the donut pan out of the oven and set aside to cool for about 10 minutes
- Once completely cooled, gently take each donut out of each cavity and place on top of a wire rack to cool for an additional 5-10 minutes
- While the donuts are continuing to cool, get a small bowl and combine the white chocolate and cold-pressed coconut oil and place in the microwave for 30s and an additional 15s if it's not melted quite yet(you can skip this step and heat this up on the stovetop in a sauce pan if you'd like)
- Once the frosting is melted, take each donut and dip them. I usually use a frosting spatula after to smooth it out nicely if the consistency isn't as smooth as I'd like
- Place back on top of the wire rack and sprinkle the toasted coconut shavings on top of the dipped white chocolate topping
- Enjoy right away OR my favorite way to enjoy them is to place them in the refrigerator and having them an hour later when the glaze has hardened
- Can be stored in an airtight container at room temperature or in the fridge for 4-6 days.
Plant butter vs. Cold-pressed coconut oil glaze
The glaze consistency will be very different depending on whether you use a plant-based butter alternative vs. the cold-pressed coconut oil. Below are some references of how you can expect them to look. The cold-pressed coconut oil used in the glaze makes it a runny and soft consistency (making them extremely easy to dip). If you’re using a plant-based butter alternative, you’ll find that the consistency is thicker like a buttercream and you might need the help of a spatula to smooth it on top.
Yum! This was so good. Thanks for sharing