RED VELVET PROTEIN DONUTS
(MACRO-VERIFIED)
Protein
19G
Calories
165
Prep Time
15M
Bake Time
12M
A decadent and healthy twist on a classic, these red velvet protein donuts have 19g of protein, making them a satisfying treat that supports your fitness goals. Packed with high-quality whey protein, they deliver a boost of muscle-repairing nutrition while satisfying your sweet tooth. The tender, moist texture is complemented by a subtly rich red velvet flavor with just the right hint of cocoa, creating an indulgent experience without the guilt. Perfect for post-workout recovery or a nourishing snack on busy mornings, these donuts are ideal for meal prep—simply store them in the fridge or freezer and enjoy throughout the week. They are naturally gluten-free if you use almond or coconut flour, and vegan options can be achieved with plant-based protein powders and substitutions for eggs. For best results, be careful not to overmix the batter to keep the donuts light and fluffy, and ensure they are baked until just set for optimal texture. Whether you're craving a protein-packed dessert or a wholesome grab-and-go snack, these red velvet donuts are sure to become a favorite in your healthy repertoire. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
12 servings per recipe
Serving size
1 donuts
Amount per serving
Calories
165
Total Fat 7g
9%
Total Carbohydrate 16g
6%
Dietary Fiber 2g
7%
Total Sugars 5g
Protein 19g
38%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Verified using USDA FoodData Central
INSTRUCTIONS
Preheat your oven to 180°C (350°F) and lightly grease a donut pan.
In a large bowl, whisk together the oat flour, protein powder, erythritol, cocoa powder, baking powder, and salt.
In a separate bowl, whisk together the eggs, almond milk, Greek yogurt, vanilla extract, and red food coloring.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Pipe or spoon the batter into the prepared donut pan, filling each cavity about 2/3 full.
Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
TROUBLESHOOTING
My donuts are too dry
Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.
They didn't rise properly
Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.
The texture is rubbery
This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.
SUBSTITUTIONS
| Original | Substitute | Notes |
|---|---|---|
| Whey Protein | Casein, Plant Blend | May need +10ml liquid |
| Greek Yogurt | Cottage Cheese, Skyr | Blend smooth first |
| Egg Whites | Flax Egg, Aquafaba | For vegan option |
| Oat Flour | Almond Flour, Coconut Flour | Coconut: use 1/3 amount |
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