Glazed Lemon Poppy Seed Protein Donuts (Low Carb)
Servings: 10 servings
Calories: 83kcal
These baked, Lemon Poppy Seed Donuts donuts are perfectly light and fluffy with the most delicious sweet lemon glaze!! Less than 100 calories per donut and packed with protein, they are perfect for breakfast or make the best sweet and balanced treat!
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Ingredients
Lemon Poppy Seed Donuts:
- 1/2 cup protein powder (60g)*
- 1/2 cup coconut flour (56g)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp xanthan gum optional
- 1/4 tsp salt
- 1 Tbsp poppy seeds (8g)
- 1 Tbsp lemon zest ~1 lemon
- 1 large egg
- 1 Tbsp coconut oil (15g) melted
- 1 tsp vanilla extract (5g)
- 1/4 cup plain Greek yogurt (60g)
- 1/4 cup pancake syrup (60g) or pure maple syrup
- 2 Tbsp fresh lemon juice (15g) about one medium lemon
- 3/4 cup unsweetened almond milk (180g) or milk of choice
Lemon Glaze:
- 1 Tbsp unsalted butter, melted (15g)
- 1/2 cup confectioner's sugar (72g) I used Swerve
- 2-3 tsp milk of choice
- 1.5 tsp fresh lemon juice
- 1/4 tsp vanilla extract
Instructions
- Preheat the oven to.350 degrees F. Spray the donut pan(s) with cooking spray.
- In a large mixing bowl, add the dry ingredients (protein powder through lemon zest) and whisk to combine.
- In a separate, smaller bowl, add the egg, melted coconut oil and vanilla and whisk together. Add the rest of the wet ingredients (yogurt through almond milk) and whisk again.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not over-mix (this keeps the donuts fluffy in texture). Allow the batter to sit for 10 minutes if time allows (this also helps with fluffiness).
- Add the batter to the donut pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. I highly recommend using a large zipped-top bag add the batter to the donut pan. Cut the corner off the bottom of the bag and pipe the batter into each donut cup, filling 2/3 to 3/4 of the way full.
- Allow the donuts to cool for 2-3 minutes in the pan then transfer to a wire rack set on a large piece of parchment paper.
To make the glaze:
- Whisk all of the glaze ingredients together. Add more or less milk based on your preference of a thinner or thicker glaze. Dip each donut into the glaze and place back on the wire rack as the glaze sets. (The parchment paper will catch the glaze dripping down).
Notes
*Protein powder – I used PEScience Cake Pop. Vanilla flavor would also work.
To make dairy-free: use dairy-free Greek yogurt and dairy-free butter
Tips the Best Poppyseed Donuts
- Let chill over night. For the best results, make the donuts and let them sit in the fridge overnight. They are good when you glaze them after they’ve cooled off from the oven, but I promise you they are 10x better when they are chilled and the flavors have had time to come together.
- Store covered. These donuts are best stored in a covered airtight container in the fridge for 3-4 days.
- Double the glaze. If you LOVE glaze, you can double the glaze recipe for more glaze per donut.
Nutrition
Serving: 1 donut (56g) | Calories: 83kcal | Carbohydrates: 4.6g | Protein: 6.9g | Fat: 4.1g | Saturated Fat: 2.8g | Fiber: 2.1g | Sugar: 0.6g