Double-Chocolate Protein Doughnuts
Spencer Miller, aka The Macro Chef
Spencer Miller, aka The Macro Chef
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225 Calories
25 g Carbs
12 g Protein
8 g Fat
Total Time
6 servings

You'll love these fluffy, protein-packed chocolate baked doughnuts topped with a decadent dark chocolate glaze.


  • 1 cup whole-wheat flour
  • 1 scoop Xtend Pro, Chocolate Lava Cake
  • 2 tbsp unsweetened dark cocoa powder
  • ½ tsp baking powder
  • ¼ tsp table salt
  • 1 whole egg
  • 1 cup nonfat plain Greek yogurt
  • 2 tbsp truvia
  • 2 tbsp unsweetened almond milk
  • 1 tbsp olive oil
  • ⅓ cup dark chocolate chips

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  1. Preheat the oven to 325 degrees F.
  2. In a large bowl, mix the flour, protein powder, cocoa powder, baking powder, and salt.
  3. In a separate bowl, add the egg, yogurt, Truvia, milk, and olive oil. Mix well.
  4. Combine the wet and dry ingredients. Gently stir together until a smooth batter forms.
  5. Spray a doughnut pan with nonstick spray. Pour the batter into a piping bag or large plastic storage bag. Cut off the end and pipe the batter into 6 spots in the donut pan.
  6. Bake for 6-7 minutes or until a knife comes out clean. It is better to under-bake the doughnuts a little so they don't dry out.
  7. Let the doughnuts cool completely. Melt the chocolate chips in the microwave. Dip each doughnut into the melted dark chocolate.
  8. Top with sprinkles, if desired. The doughnuts are also delicious with a bit of sea salt on top.

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