Iced Gingerbread Protein Doughnuts
Sarah Wilkins
Sarah Wilkins
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161 Calories
25 g Carbs
8 g Protein
8 g Fat
Total Time
6 servings

You now have no excuse to blow your diet on doughnuts! These protein donuts have a rich spiced-gingerbread flavor and that classic cake-doughnut texture (great for dunking in your coffee). These also have fantastic macros. And the glaze is just perfection!

Doughnuts Ingredients

  • 1 scoop vanilla whey protein powder
  • ½ tsp powdered Stevia
  • 3 Tbsp coconut flour
  • ½ tsp baking powder
  • ¼ tbsp baking soda
  • 1 salt to taste
  • ½ tsp cinnamon
  • ⅛ tsp ground ginger
  • ¼ cup ground cloves
  • ¾ cup butternut squash, baked
  • ¼ tbsp liquid egg whites
  • 2 cup unsweetened applesauce
  • 2 tbsp blackstrap molasses

Icing Ingredients

  • ½ scoop vanilla protein powder
  • ¼ cup cashew milk
  • 2 tbsp coconut oil
  • 2 tsp powdered Stevia
  • ⅛ cup ground almonds

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  1. Preheat oven to 325 degrees F. Whisk together dry ingredients in a mixing bowl, then mix in wet ingredients.
  2. Spoon batter into a sealable baggie and cut off one corner to make a piping bag. Use piping bag to squeeze batter into doughnut wells.
  3. Bake for 8-12 minutes until firm.
  4. While doughnuts cool, mix up your icing. Spread icing over cooled doughnuts and enjoy!

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