Name: Double Chocolate Protein Donuts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1/4 cup all-purpose flour; 1 scoop chocolate protein powder (whey or plant-based); 3/8 cup liquid egg whites (92 g) or 2 whole egg whites; 1/2 cup canned pumpkin (120 g); 2 tbsp Swerve confectioners (or other zero-calorie powdered sweetener); 1 tbsp unsweetened applesauce (15 g); 1 tsp baking powder; 3 tbsp unsweetened cocoa powder (15 g); 1 serving fat-free cream cheese (32 g), room temperature (for frosting); 1 tbsp sugar-free chocolate syrup (15 g); 1 scoop chocolate protein powder (for frosting)

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This double chocolate, protein-packed donut recipe delivers a chocolate fix without derailing a calorie goal — each donut is just 89 calories. Soft, cakey, and lightly fudgy from cocoa and pumpkin, these are great for a post-workout treat, a portable breakfast, or a guilt-free dessert. If you want to understand how we handle recipe and site details, take a look at our privacy policy.

Why you’ll love this dish

These donuts hit a sweet spot: chocolatey comfort with extra protein and far fewer calories than a shop-bought glazed donut. They bake quickly, use pantry-friendly ingredients, and are surprisingly moist thanks to canned pumpkin and applesauce.

“I couldn’t believe something under 100 calories tasted this rich. Perfect for mornings when you want sweetness without the slump.”

Perfect occasions:

Post-workout snack to boost recovery with protein.
Low-calorie breakfast or office treat.
Kid-approved dessert that sneaks in protein and veggies (pumpkin).

How this recipe comes together

You’re mixing a batter, baking in a donut pan, and dipping each donut in a protein-enhanced cream cheese frosting. The process is straightforward and forgiving:

Combine dry ingredients and wet ingredients in one bowl.
Spoon batter into a greased donut pan.
Bake 15 minutes at 350°F.
Whip the quick frosting while the donuts cool, then dip.

This short timeline means total active time is under 15 minutes, and hands-off baking is about 15 minutes.

What you’ll need

1/4 cup all-purpose flour
1 scoop chocolate protein powder (use a whey or plant-based powder you like)
3/8 cup liquid egg whites (92 g) — about 2 whole egg whites if needed
1/2 cup canned pumpkin (120 g) — not pumpkin pie mix
2 tbsp Swerve confectioners (or another zero-calorie powdered sweetener)
1 tbsp applesauce (15 g) — unsweetened
1 tsp baking powder
3 tbsp unsweetened cocoa powder (15 g)
Frosting:
1 serving fat-free cream cheese (32 g), room temperature
1 tbsp sugar-free chocolate syrup (15 g)
1 scoop chocolate protein powder (for the frosting)

Ingredient notes and substitutions:

Protein powder: swap for vanilla if you want a different profile; expect slight texture changes.
Pumpkin adds moisture and a touch of sweetness; mashed banana can work but raises sugar and calories.
If using a plant protein, choose one that blends well (pea/collagen-free plant blends tend to be smoother).

Step-by-step instructions

Preheat the oven to 350°F. Spray a donut pan lightly with low-calorie cooking spray.
In a large mixing bowl, whisk together the flour, 1 scoop of chocolate protein powder, cocoa powder, baking powder, and Swerve. Make sure there are no lumps.
Add the egg whites, canned pumpkin, and applesauce to the dry mix. Stir until the batter is smooth and homogenous. A few small air bubbles are fine.
Fill each donut cavity evenly with batter. Don’t obsess over perfect edges — you can trim excess after baking.
Bake for 15 minutes. A toothpick inserted into the middle should come out mostly clean with a few moist crumbs.
While donuts bake, beat the room-temperature fat-free cream cheese, sugar-free chocolate syrup, and 1 scoop of chocolate protein powder until creamy and spreadable. If it’s too stiff, add a teaspoon of milk or water.
Let the donuts cool briefly in the pan for 5 minutes, then transfer them to a cooling rack. Cool until just warm (not piping hot).
Dip each donut face-down into the frosting. Twist slightly as you lift to coat the top evenly. Place the glazed donuts back on the rack to let the frosting set.

Best ways to enjoy it

Serve warm with a hot coffee or a cold protein shake for a balanced snack.
Stack two small donuts on a pretty plate with a dusting of cocoa and a few fresh berries for a brunch platter.
For a crunchy contrast, top the frosting with chopped toasted almonds or cacao nibs.

Storage and reheating tips

Refrigerate glazed donuts in an airtight container for up to 4 days. The cream cheese frosting requires refrigeration.
To freeze: place donuts in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight.
Reheat chilled donuts for 10–15 seconds in the microwave to return to a softer texture; avoid overheating the cream cheese.
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Pro chef tips

Measure protein powder by weight if possible; scoops vary between brands and affect texture.
Don’t overmix the batter — stop when the ingredients are combined to keep donuts tender.
Fill donut cavities about 3/4 full to avoid overflow while still getting a nice domed top.
Room-temperature cream cheese yields a smooth frosting. If it’s too stiff, add small amounts of liquid to loosen, not more sweetener.
If donuts stick, let them cool longer in the pan; warmth often causes sticking.

Flavor swaps

Peanut butter swirl: fold 1 tbsp natural peanut butter into each donut cavity before baking.
Mint chocolate: add 1/4 tsp peppermint extract to the frosting.
Lighter frosting: use 2 tbsp fat-free Greek yogurt blended with protein powder instead of cream cheese.
Vegan option: use plant-based protein, flax-egg whites replacement (though texture/calorie count will change), and dairy-free cream cheese.

Common questions

Q: Are these really only 89 calories per donut?
A: The 89-calorie figure is an estimate based on the listed ingredients and typical serving sizes. Exact calories vary by brand of protein powder and sweetener. Weighing ingredients and checking labels will give the most accurate number.

Q: Can I use whole eggs instead of egg whites?
A: Yes — 2 whole eggs can replace 3/8 cup liquid egg whites, but the calories and fat will be higher and texture slightly richer.

Q: Will different protein powders change the bake?
A: Yes. Whey tends to make a softer crumb; some plant proteins absorb more liquid and can dry the batter. If the batter seems thick, add a teaspoon of water or egg white to adjust.

Q: Can I make these in a muffin tin instead?
A: You can, but baking time will increase and yield fewer “donut” shapes. Start checking at 15–18 minutes and adjust as needed.

Q: How do I make the frosting dairy-free?
A: Use a dairy-free cream cheese or blend silken tofu with a touch of sweetener and chocolate syrup, then add protein powder. Consistency may require small adjustments.

Q: Can I meal prep these for a week?
A: Yes — they store well in the fridge for up to 4 days. Freeze extras individually to extend shelf life.

If you want help converting nutrition for a specific brand of protein powder or adjusting macros, tell me which product you’re using and I’ll help calculate it.