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Samoa Protein Donuts – Copycat but Realistic and Good Recipe

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★★★★★

4.9 from 82 reviews

These Samoa Protein Donuts are a healthier, protein-packed twist on the classic Samoa donut treat. Made with gluten-free flours, vanilla protein powder, and a luscious peanut butter caramel glaze topped with toasted coconut and sugar-free chocolate, they offer a balanced and decadent snack or breakfast option that satisfies sweet cravings without guilt.

Ingredients

Scale

Dry Ingredients

  • 30 g 1:1 Gluten Free Baking Flour
  • 1 scoop Vanilla Protein Powder (Whey-Casien, 30g, about ⅓ cup)
  • 2 Tbsp Coconut Flour (14g)
  • 1 tsp Baking Powder
  • 2 Tbsp Peanut Butter Powder (12g)

Wet Ingredients

  • ½ cup Unsweetened Applesauce (120g)
  • ¼ cup Non-fat Greek Yogurt (56g)
  • 1 Egg
  • 1 Tbsp Water
  • 2 tsp Maple Syrup (Sugar-free recommended)
  • ¼ tsp Vanilla Extract

Toppings

  • 1½ Tbsp Unsweetened Shredded Coconut (7-8g)
  • 2 Tbsp Chocolate Chips (Sugar-free recommended, 28g)
  • ¼ tsp Coconut Oil

Instructions

  1. Preheat and Prepare Donut Pan: Preheat your oven to 350°F (175°C) and lightly grease a 6-cavity donut pan with cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the gluten free baking flour, vanilla protein powder, coconut flour, and baking powder, ensuring they are well combined.
  3. Mix Wet Ingredients: In a separate large bowl, whisk together the unsweetened applesauce, non-fat Greek yogurt, and the egg until smooth.
  4. Combine Batter: Gently fold the dry ingredients into the wet ingredients until just combined. The batter should be thick and gooey in texture.
  5. Fill Donut Pan: Evenly divide the batter among the donut pan cavities, filling each about halfway full to allow room for rising.
  6. Bake Donuts: Bake for 18-20 minutes, or until a toothpick inserted into the center of a donut comes out clean.
  7. Cool Donuts: Allow the donuts to cool in the pan for 10 minutes before carefully removing them and transferring to a cooling rack to cool completely.
  8. Toast Coconut: Spread the shredded coconut evenly on a baking sheet and bake in the oven for 1-2 minutes until lightly browned and toasted. Allow to cool.
  9. Melt Chocolate: Place chocolate chips and coconut oil in a microwave-safe bowl. Microwave for 45 seconds, stirring halfway through until fully melted. Let cool to room temperature and slightly harden for about 5-7 minutes.
  10. Coat Donuts with Chocolate: Dip the flat base of each donut into the melted chocolate or use a spoon to spread the chocolate evenly. Place the chocolate-dipped side down on a lined baking sheet or plate and freeze for 5 minutes to set the chocolate.
  11. Prepare Peanut Butter Caramel Glaze: In a shallow bowl, mix together peanut butter powder, water, maple syrup, and vanilla extract until smooth.
  12. Glaze Donuts: Dip each donut into the peanut butter caramel glaze, turning to coat fully. Remove and set on a cooling rack, flat side down. Use a spoon to spread the glaze if necessary.
  13. Add Toppings: Sprinkle the toasted coconut evenly over the glazed donuts, then drizzle the remaining chocolate over the top. Reheat chocolate slightly if needed to drizzle smoothly.

Notes

  • Using sugar-free maple syrup and chocolate chips helps reduce added sugars making these donuts more diabetic-friendly.
  • Ensure the batter is thick and do not overmix to preserve the texture of the donuts.
  • To toast coconut safely, watch closely as it can burn quickly within 1-2 minutes.
  • Allow the chocolate to cool and slightly harden before dipping donuts to ensure even coating and prevent dripping.
  • Substitute gluten free baking flour with all-purpose flour if gluten is not a concern.

Keywords: protein donuts, gluten free donuts, healthy baking, peanut butter caramel glaze, sugar free chocolate, low sugar donuts, baked protein snack

Find it online: https://dailysimplerecipe.com/samoa-protein-donuts-copycat-but-realistic-and-good-recipe/