Go Back Email Link
–+ servings
gluten free donuts
Print Pin

Gluten Free Protein Donuts

These gluten free protein donuts can be made two ways and are completely dairy and nut free. They are a healthier take on a classic treat that taste like an Entenmann's copycat!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword dairy free, donutss, gluten free, healthy, high protein, nut free
Prep Time 20 minutes
Cook Time 15 minutes
Servings 6 donuts
Author Victoria Faling

Ingredients

Donuts

  • ½ cup tigernut flour or almond flour
  • ½ cup 1:1 gluten free flour blend
  • ¼ cup pea protein other proteins will not work
  • 1 tsp. baking powder
  • ¼ cup coconut sugar
  • ¼ teaspoon salt
  • 1 egg room temperature
  • ½ cup Greek yogurt or dairy free yogurt
  • ¼ cup melted oil I used olive, coconut will also work
  • 1 teaspoon vanilla extract

Chocolate Topping

Cinnamon Crumble Topping

  • 2 tablespoon melted coconut oil
  • 2 tablespoon brown sugar or coconut sugar
  • 4 tablespoon flour of choice
  • 1 teaspoon cinnamon
  • Melted coconut butter optional

Instructions

  • If you are making the cinnamon crumble topping variation, mix all of your crumb topping ingredients together except for the coconut butter and set aside. You should have a crumbly texture that still holds together.
  • For the donuts, preheat oven to 350F.
  • Whisk all the dry ingredients together in a bowl.
  • In a large bowl, whisk all wet ingredients together in a large bowl. Add the dry to the wet and use a spatula to combine (or use the paddle attachment on a standing mixer).
  • Grease your donut pan well. This is important!
  • Scoop batter into a piping bag or a plastic bag. If using a plastic bag, cut the tip off. Pipe the batter into the pan.
  • If you are making the cinnamon crumb variation, sprinkle your crumb topping on top of the donuts and press down gently so it sticks to the batter.
  • Bake for 14-16 minutes, until a toothpick comes up clean. Let donuts cool for at least 10 minutes before flipping them onto a wire rack to complete cooling.
  • CINNAMON CRUMB VARIATION: once donuts have cooled, you can drizzle coconut butter on top for a “glaze” (or use a homemade glaze of your choice).
  • CHOCOLATE VARIATION: once donuts have completely cooled, melt the chocolate chips and oil together over low heat until you have a smooth chocolate sauce. Dip the donuts into the chocolate until covered to your liking. Let them drip dry on a wire rack until chocolate is solid again.
  • Keep donuts stored in an airtight container in the fridge for up to 5 days.