High Protein Almond Protein Donut Holes (Baked)

Donut holes. Tiny circles of joy that somehow make life instantly better.

Now imagine these little guys are high in protein, baked instead of fried, and still fluffy, tender, and slightly sweet. Yes, it’s possible — and yes, your taste buds will throw a little celebration.

High Protein Almond Protein Donut Holes are perfect for breakfast, snack time, or even dessert when you want something indulgent without the sugar overload. They’re portable, easy to make, and packed with almond flavor and protein punch.

Let’s dive into this mini-donut adventure.

Why You’ll Love This Recipe

• High in protein (8–10g per donut hole)
• Baked, not fried — healthier and less messy
• Soft, tender, and lightly sweet
• Gluten-free if using almond flour
• Quick prep and fun to make

Think of it as bite-sized almond bliss with a fitness-friendly twist.

Ingredients (Makes ~18 Donut Holes)

Dry Ingredients:

• 1½ cups almond flour (or finely ground almonds)
• ½ scoop (about 2 tablespoons) vanilla or unflavored whey protein powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon cinnamon (optional, but yummy)

Wet Ingredients:

• 2 large eggs
• ¼ cup unsweetened almond milk (or any milk)
• 2 tablespoons maple syrup or honey
• 2 teaspoons vanilla extract
• 2 tablespoons melted coconut oil or butter

Optional Coating:

• 2 tablespoons powdered erythritol or sugar
• ½ teaspoon cinnamon

Equipment Needed

• Donut hole pan or mini muffin pan
• Mixing bowls
• Whisk and spatula
• Cooling rack

Step-by-Step Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C).

Grease your donut hole pan or mini muffin pan lightly with coconut oil or nonstick spray.

2. Mix Dry Ingredients

In a bowl, whisk together:

• Almond flour
• Protein powder
• Baking powder
• Baking soda
• Salt
• Cinnamon (if using)

This ensures even rising and flavor throughout.

3. Mix Wet Ingredients

In another bowl, whisk together:

• Eggs
• Almond milk
• Maple syrup
• Vanilla extract
• Melted coconut oil

Make sure it’s well combined and smooth.

4. Combine Wet & Dry

Gradually fold the dry ingredients into the wet ingredients.

Use a spatula and mix until just combined — don’t overmix, or donut holes can become dense.

Batter should be thick but scoopable.

5. Fill the Pan

Spoon batter into prepared pan, filling each cavity about ¾ full.

Optional: use a piping bag or ziplock bag with the tip cut off for cleaner filling.

6. Bake

Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean.

Donut holes should be lightly golden on top.

7. Cool

Let them cool in the pan for 5 minutes, then transfer to a cooling rack.

If coating with cinnamon-sugar:

• Mix erythritol (or sugar) and cinnamon in a small bowl
• Toss slightly warm donut holes to coat

Texture & Flavor Profile

• Lightly golden exterior
• Soft, tender interior
• Slight almond nuttiness
• Mild sweetness
• Perfectly portioned bite-sized treats

These baked donut holes are soft yet slightly chewy — the way baked donuts should be.

Protein Breakdown (Approximate)

Entire batch (~18 donut holes): 150–180g protein
Per donut hole: ~8–10g protein

Impressive for a snack that feels like dessert.

Tips for Perfect Donut Holes

1. Use Fine Almond Flour

Avoid almond meal with large chunks — it affects texture.

2. Don’t Overmix Batter

Overmixing = dense, heavy donuts. Fold gently.

3. Fill Pan Correctly

¾ full ensures puffed tops without overflow.

4. Cool Slightly Before Coating

Coating warm donut holes can make sugar melt and stick unevenly.

5. Optional Sweetener Tweaks

Adjust maple syrup/honey depending on sweetness preference.

Flavor Variations

Chocolate Almond Donut Holes

Add 2 tablespoons cocoa powder to dry ingredients. Optional: chocolate chips in batter.

Lemon Almond

Add 1 teaspoon lemon zest and a tablespoon lemon juice to wet mixture.

Cinnamon Roll Style

Add ½ teaspoon cinnamon in batter, coat with cinnamon-erythritol mixture after baking.

Peanut Butter Swirl

Fold 1–2 tablespoons peanut butter into batter before baking.

Berry Surprise

Add 2 tablespoons finely chopped freeze-dried berries to batter.

Storage & Make Ahead

• Store in airtight container at room temperature for 2–3 days
• Refrigerate for up to 5 days
• Freeze for 1 month: thaw at room temperature or microwave 15–20 seconds

They’re great for meal prep, breakfast on the go, or snack-time indulgence.

Common Mistakes to Avoid

• Overfilling cavities → uneven rise or overflow
• Using coarse almond flour → gritty texture
• Overbaking → dry donut holes
• Underbaking → gummy centers
• Not chilling pan or greasing → sticking issues

Serving Ideas

• Dust with powdered sweetener or cocoa
• Drizzle with melted chocolate or nut butter
• Pair with coffee or protein shake for breakfast
• Pack in snack bags for gym fuel

Frequently Asked Questions

Can I make these gluten-free?
Yes, almond flour is naturally gluten-free. Avoid cross-contamination if needed.

Can I use oat flour?
Yes, but texture will be slightly denser. Add extra milk to adjust batter.

Can I make larger donuts?
Yes, use a standard donut pan, but increase baking time by 3–5 minutes.

Can I skip the coating?
Absolutely. They’re delicious plain.

Do they taste like protein powder?
No, if you use a high-quality vanilla or unflavored protein powder.

When to Make These

• Quick breakfast
• High-protein snack
• Post-workout treat
• Dessert substitute
• Kid-friendly snack

They’re versatile, fun to make, and portion-controlled.

Final Thoughts

High Protein Almond Protein Donut Holes prove that healthy snacks don’t have to be boring.

They’re:

• Fluffy
• Soft
• Slightly sweet
• Protein-packed

Bake a batch. Share a batch. Or don’t — no judgment here.

Spoon, bite, smile, repeat.

Donut holes just leveled up.