The Inescapable Hole–Part II

If it was not enough to be captivated by the first batch of high protein donuts, I do not blame you. Once you have fallen into the hole of {better for you} donut excellence, you may seldom have the desire to be lifted out by their sugar-laden alternatives. Prepare to fall even harder and faster this time, however, because chocolate and peanut butter have arrived to join in. Enter chapter two of the grand donut-fest…

I believe that within reason, one cannot have too much of a good thing. This is truly the case when it comes to baked goods…and all things chocolate peanut butter. This version of donuts will be just as welcome to the pallets of the nutritionally mindful and/or high-volume epicures, yet is elevated to a point of superiority for the chocolate peanut butter connoisseurs.

There are many similarities between this recipe and the original, such as the inclusion of beans, rice protein powder, and a green light to consume the entire dozen with no shame. They are high in protein and low in sugar while still being satisfyingly delicious. The differences lie in the addition of cocoa powder to the donuts, and an icing made with organic peanut powder. I imagine that few people will object to these modifications, as chocolate and peanut butter could potentially one day assume world domination.

If you enjoyed the first donut recipe, this one will likely please you well. Even for those like myself who enjoy few things more than the impeccable combination of chocolate and peanut butter, any slight void left in your stomach will certainly be filled this time around.

Chocolate Peanut Butter Protein Donuts

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Makes: 12 donuts

Equipment: Standard sized donut pans (enough to equal 12 donuts); small food processor or immersion blender; electric mixer; cooking spray, waxed paper

Donut Ingredients:
Scant 1/2 cup (100 grams) granular erythritol
6 tablespoons (51 grams) gluten-free all purpose flour
3 tablespoons (15 grams) natural unsweetened cocoa powder
1 1/2 tablespoons (8 grams) unsweetened baking cocoa powder (look for Dutch processed or alkalized)
2 1/2 tablespoons (16 grams) rice protein powder
1 1/2 tablespoons (9 grams) acacia fiber
1 tablespoon (5 grams) psyllium husks
1 teaspoon baking powder
Pinch of nutmeg

1/8 teaspoon xanthin gum
1/8 teaspoon sea salt

1/4 cup (60 grams) egg whites
1/4 cup (35 grams) cooked beans

1 teaspoon vanilla extract
45 drops liquid stevia

Icing Ingredients:
1/4 cup (50 grams) powdered erythritol
3 tablespoons (15 grams) peanut powder
2 tablespoons almond milk

Dash of vanilla extract

For the donuts, combine the erythritol, flour, cocoa powders, protein powder, acacia fiber, psyllium husks, baking powder, nutmeg, xanthin gum, and salt in a large bowl; whisk together and set aside.

Coat donut pans generously with cooking spray; set aside. Preheat oven to 350°.

In a food processor (or separate bowl if using an immersion blender), combine the egg whites, beans, vanilla extract, and stevia; blend thoroughly.

Add the blended wet ingredients to the dry ingredients and mix with an electric mixer on medium speed until combined. Add water if needed 1 tablespoon at a time. The mixture should have a consistency somewhere between cake batter and cookie dough.

Empty the batter into prepared donut pans and place on the middle oven rack. Bake until an inserted toothpick comes out nearly clean (approximately 20 minutes). Remove from the oven and place on a wire rack to cool. When the pans are cool enough to touch, cover the tops of the donuts with plastic wrap to avoid excess drying; continue to cool for approximately one hour.

For the icing, combine the powdered erythritol, peanut powder, milk, and vanilla in a bowl with a circumference slightly larger than the donuts (so they will fit inside when dipped); whisk thoroughly. Add more milk or water if needed, one teaspoon at a time until fairly runny. Continue whisking until the consistency is smooth. Chill for approximately 30 minutes.

Once the donuts are completely cool, carefully remove them from the pans. Dip into the icing one at a time, placing on waxed paper to allow for runoff of any excess. Allow icing to set for approximately 20 minutes, then store in airtight containers until ready to eat.

Nutrition Facts:
Per 12 donuts – 439 calories (72 from fat); 8g total fat (0g saturated fat); 0mg cholesterol; 902mg sodium; 496 mg potassium; 68g total carbohydrate (37g dietary fiber, 3g sugar, 31g net carbs); 36g protein; Bonus: Calcium (114% dv); Iron (36% dv)

Nutritional information provided by



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