Uploaded July 2026 | Updated September 2026, 1 hour ago
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Protein donuts that actually taste like donuts. Real cake-donut texture, 20g+ of protein each, and low enough in carbs that you can eat one (or three) without wrecking your day. No chalky protein-powder aftertaste, no hockey-puck density. The secret is blended cottage cheese doing the heavy lifting on moisture. Full recipe and macros below.
📊 MACROS (cream cheese glaze, makes 5 donuts)
Per donut: ~265 cal | 21g protein | 7g carb (5g net) | 18g fat | 2g fiber
Whole batch: ~1,320 cal | 105g protein | 37g carb | 90g fat | 11g fiber
🍩 INGREDIENTS
For the donuts:
3/4 cup blanched almond flour (super-fine)
1/2 cup vanilla protein powder (about 2 scoops)
1 tbsp coconut flour
1/3 cup monk fruit or allulose sweetener blend
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup cottage cheese, blended smooth
1/4 cup plain nonfat Greek yogurt
2 large eggs
2 tbsp unsalted butter, melted
1 tsp vanilla extract
1 to 2 tbsp milk (only if batter is too thick to pipe)
For the cream cheese glaze:
3 tbsp light cream cheese (Neufchâtel), softened
2 tbsp powdered sweetener (Swerve Confectioners works great)
1/2 tsp vanilla extract
Pinch of salt (don't skip it)
2 to 3 tsp milk, to thin
👨🍳 INSTRUCTIONS
Heat oven to 350°F and grease a 6-cavity donut pan. Blend the cottage cheese completely smooth.
Whisk all the dry ingredients together in a large bowl until lump-free.
In another bowl, whisk the blended cottage cheese, Greek yogurt, eggs, melted butter, and vanilla until smooth.
Fold the wet into the dry just until no dry powder remains. Do not over-mix. Add milk a splash at a time if it's too thick to pipe.
Pipe the batter into the pan (zip-top bag with the corner snipped) until each cavity is two-thirds full.
Bake 12 to 15 minutes, until the tops spring back when pressed. Cool in the pan 10 minutes, then move to a rack to cool completely.
Glaze: whisk the softened cream cheese, sweetener, vanilla, and salt smooth, then thin with milk until pourable. Dip the cooled donut tops, twist, and let set 10 minutes.
💡 TIPS
Use a casein or whey-casein blend protein for the softest texture. Straight whey isolate works too, just don't over-bake.
Tastes dry? You over-mixed or over-baked. Pull them the second they spring back.
Store airtight in the fridge up to 4 days, or freeze unglazed up to 3 months.
Chocolate version: swap 2 tbsp of the almond flour for cocoa powder and use chocolate protein.
🔔 Subscribe for more high-protein comfort food that doesn't taste healthy.
💬 What should I make a protein version of next? Drop it in the comments.
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
Download my app apps.apple.com/us/app/dishdraft/id6762580495
Protein donuts that actually taste like donuts. Real cake-donut texture, 20g+ of protein each, and low enough in carbs that you can eat one (or three) without wrecking your day. No chalky protein-powder aftertaste, no hockey-puck density. The secret is blended cottage cheese doing the heavy lifting on moisture. Full recipe and macros below.
📊 MACROS (cream cheese glaze, makes 5 donuts)
Per donut: ~265 cal | 21g protein | 7g carb (5g net) | 18g fat | 2g fiber
Whole batch: ~1,320 cal | 105g protein | 37g carb | 90g fat | 11g fiber
🍩 INGREDIENTS
For the donuts:
3/4 cup blanched almond flour (super-fine)
1/2 cup vanilla protein powder (about 2 scoops)
1 tbsp coconut flour
1/3 cup monk fruit or allulose sweetener blend
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup cottage cheese, blended smooth
1/4 cup plain nonfat Greek yogurt
2 large eggs
2 tbsp unsalted butter, melted
1 tsp vanilla extract
1 to 2 tbsp milk (only if batter is too thick to pipe)
For the cream cheese glaze:
3 tbsp light cream cheese (Neufchâtel), softened
2 tbsp powdered sweetener (Swerve Confectioners works great)
1/2 tsp vanilla extract
Pinch of salt (don't skip it)
2 to 3 tsp milk, to thin
👨🍳 INSTRUCTIONS
Heat oven to 350°F and grease a 6-cavity donut pan. Blend the cottage cheese completely smooth.
Whisk all the dry ingredients together in a large bowl until lump-free.
In another bowl, whisk the blended cottage cheese, Greek yogurt, eggs, melted butter, and vanilla until smooth.
Fold the wet into the dry just until no dry powder remains. Do not over-mix. Add milk a splash at a time if it's too thick to pipe.
Pipe the batter into the pan (zip-top bag with the corner snipped) until each cavity is two-thirds full.
Bake 12 to 15 minutes, until the tops spring back when pressed. Cool in the pan 10 minutes, then move to a rack to cool completely.
Glaze: whisk the softened cream cheese, sweetener, vanilla, and salt smooth, then thin with milk until pourable. Dip the cooled donut tops, twist, and let set 10 minutes.
💡 TIPS
Use a casein or whey-casein blend protein for the softest texture. Straight whey isolate works too, just don't over-bake.
Tastes dry? You over-mixed or over-baked. Pull them the second they spring back.
Store airtight in the fridge up to 4 days, or freeze unglazed up to 3 months.
Chocolate version: swap 2 tbsp of the almond flour for cocoa powder and use chocolate protein.
🔔 Subscribe for more high-protein comfort food that doesn't taste healthy.
💬 What should I make a protein version of next? Drop it in the comments.
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
