Soft and Fluffy Maple Bacon Protein Donuts with a perfect balance of sweet maple glazed donuts with salty bacon pieces inside and out! These baked doughnuts are made with gluten free flour, vanilla protein powder and greek yogurt, for a gluten-free, sugar-free and high protein indulgence!
Ingredients
1cupGluten-free All Purpose Flour, or regular, 120g
⅔cup/2 scoops Vanilla Protein Powder, 60g
OptionalStevia Sweetener if your protein powder is not sweet enough
2tspBaking Powder
1tspCinnamon
¼tspNutmeg
¼tspCloves
2Eggs
¾cupUnsweetened Almond Milk
½cupNon-fat Greek Yogurt, 112g
5stripsBacon
Maple Glaze:
2TbspNon-fat Greek Yogurt, 28g
2Tbsp/⅓ scoopVanilla Protein Powder, 11g
1TbspUnsweetened Almond Milk
1½TbspMaple Syrup, Sugar-free recommended
Instructions
Bacon:
Preheat oven to 400°F.
Line a baking sheet with foil, place bacon on, and bake for 10 minutes until crispy.
Transfer to plate lined with paper towel and press. Let cool and chop into pieces. Set aside.
Donuts:
Preheat oven to 350°F and grease a donut pan with cooking spray (or use a silicon pan).
In a large bowl, whisk together flour, protein powder, baking powder, cinnamon, nutmeg and cloves.
In another bowl, whisk eggs, almond milk and yogurt.
Add wet mix dry and gently fold with a large spoon until just combined.
Fold in ⅔ of the the bacon pieces.
DO NOT OVER-MIX or the protein powder will make the batter tough.
Divide mixture evenly among donut pan cavities, filling about ¾ way up.
Use a piping bag for a rounded bottom.
Bake for 12 minutes or until a toothpick inserted into the donut comes out clean.
Let cool for 5 minutes and remove from pan. Transfer to a cooling rack to cool.
Glaze:
In a bowl, whisk together Greek Yogurt, Vanilla Protein Powder, Almond Milk and Maple Syrup.
Dip top of donuts in glaze, lift out, shake off excess and set down on a cooling rack (dry side down). Let the glaze dry a bit, and then dip them in the glaze again - for a thick double layer glaze.
Sprinkle on reserved bacon pieces.
Notes
Make sure your donut mix is not too dry - it should be something like a thick brownie batter.
Add more yogurt or milk if needed, since protein powder is quite absorbent and can make your donuts dry.
Add more stevia sweetener if your protein powder is not sweet enough.
Nutrition information is calculated using the products recommended below.
Storage:
Fridge: 2-4 days in an airtight container.
Freezer: 2 months, individually frozen on a baking sheet then transferred to a freezer-safe zipper bag.