Cuz it's all about balance..



Did you know that yesterday was National Donut Day? Look, unless it’s National Chocolate or Almond Butter or Obsess over your Dogs Day, these other days don’t do anything for me. Especially a donut day. I’m not a huge donut fan. They’re ultra  naughty and not my decadent treat of choice. Especially the deep fried ones…. if I was going to eat a donut, it would be a  cakey donut swimming in Maple icing… because Maple is a flavor I loveLoveLOVE. And Maple icing is delicious.

So, being National Donut Day, I feel like social media shoved it even harder in my face. Everyone stuffing their face with donuts, or wearing their donuts, or posing pics of their kids or dogs with donuts. It was donut fever, and I wasn’t jumping on board. I worked out and went about my day. Until yesterday early evening when I was cleaning the kitchen and had this bright idea that I should make gluten-free paleo protein donuts! Hmm… how to go about this. So there I am, wiping down the counters and thinking of ingredients. Almond flour, maple syrup, protein, they have to be chocolate donuts, and duh…. SPRINKLES.

Now normally I would order these donut pans on Amazon, but having to wait for pans to arrive would strip my momentum on this great idea. I drove to one store because online said they carried these donut pans. Surprise! They didn’t. So I drove to good ol’ Target and found the pan.

I had to sleep on this idea and wanted to workout and keep thinking of how I was going to execute these donuts. So I went to spin, and was super excited to get home and bake. I will say, I forgot to add fiber to the recipe so that bummed me out a bit, but this recipe was a success and I was so happy!

**So since making these the first time, I’ve played around with different ways to make a Paleo icing and I finally nailed it! 🙂 Freakin’ Hurray!

Gluten-Free Protein Donuts

Course Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 Donuts


  • 1 1/2 Cups Almond Flour
  • 1 Dash Salt
  • 1 Tsp. Baking Soda
  • 3 Tbl. Unsweetened Cocoa Powder
  • 1 1/2 Scoops Protein Powder
  • 2 Tsp. Vanilla
  • 1/2 Cup Maple Syrup
  • 2 Eggs
  • 2 Tbl. Unsweetened Almond Milk
  • 4 Tbl. Coconut Oil melted and cooled


  • 1 Tbl Coconut Oil
  • 1/2 Cup EnjoyLife Dark Chocolate Chips


  1. Preheat your oven to 325 degrees and grease a donut pan with Coconut Oil spray. I used a standard size with 6 wells, but you can use a mini donut pan also. 

  2. Whisk your dry ingredients together, then add in your wet ingredients. Using a hand mixer, mix everything until you have a nice batter consistency.

  3. Here's where things get fancy: Use a piping bag to pipe your battle into each well. Confession: a ziploc bag works just fine because that's what I used... Cut the corner after you put your batter in and bam.. makeshift piping bag. Bake for about 9-10 minutes, and let cool for a few minutes before removing them from the pan. This recipe made 12 so once your first batch comes out of oven and the donuts cool a bit so you can remove them, repeat the piping process for 5-6 more.


  1. After your donuts have been cooling for a while, prepare your glaze. Melt 1 tablespoon coconut oil with 1/2 cup EnjoyLife dark chocolate chips over low to medium heat, and keep stirring.

  2. Pour into a shallow bowl and dip donuts in the glaze.

  3. Set on a rack or parchment lined dish, and go to town with your sprinkles. 

  4. Place the donuts in the refrigerator to harden for about 20 minutes, get your coffee or glass of milk, and get to snacking!