These fun Entenmann’s-esque donuts have a secret protein boost to make them more filling, nutrient-dense, and delicious! I’ve made two variations, the chocolate covered and cinnamon crumb, so you can pick which version to make based on your cravings ;). I love both but I certainly have a sweet spot for cinnamon crumb
These donuts are super easy to make and they are baked so no need to worry about frying! Let me know which variation you love most!
Gluten Free Protein Donuts (Entenmann’s Copycat-ish)
-1/2 cup tigernut or almond flour
-1/2 cup 1:1 gluten free flour blend (I used King Arthur)
-1/4 cup vanilla pea protein (I use Nuzest. I don’t know whether this recipe works with any other type of protein)
-1 tsp. baking powder
-1/4 cup sugar
-1/4 tsp. salt
-1/2 cup greek yogurt or dairy free yogurt
-1/4 cup melted oil (I used olive, coconut will work well)
-1 tsp. vanilla extract
-3/4 cup chocolate chips
-1 tbs. coconut oil
Cinnamon crumb topping:
-2 tbs. melted oil of choice
-2 tbs. brown sugar or coconut sugar
-4 tbs. flour of choice
-1 tsp. cinnamon
-Melted coconut butter
If you are making the cinnamon crumb topping variation, mix all of your crumb topping ingredients except for the coconut butter together first 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 well. Add the dry to the wet and use a spatula to combine (or use the paddle attachment on a standing mixer).
Scoop batter into a piping bag or a plastic bag. If using a plastic bag, cut the tip off.
Grease your donut pan then pipe the batter into the pan. You should get 6-8 donuts.
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.