I love donuts. I love the memories associated with them, from going to Krispy Kreme on weekends with the family, to hanging out at the donut shop near my high school while my friends worked the counter, to late night donut runs in my college town. I love them, but I don’t love the donut hangover. You know that feeling--when your insulin spikes, then crashes, then you get sleepy, and you just need to take a nap? Solution: protein donuts. These delicious donuts are only 68 calories each, have 7 grams of protein, 4.5 grams of carbs, and 2.3 grams of fat. They won’t put you in a donut coma with those macros. This is a recipe I’ve been perfecting since last month, so I hope you folks love it as much as I do!

Now, if you are a fan of tracking workouts with Gravitus, you’re probably (maybe?) tracking what you eat. If you’re tracking what you eat, I really hope you’re using a food scale, because it makes this recipe so much more accurate macro-wise. This actually goes for all recipes, but that’s another blog post all on it’s own. I measured everything out using a scale and also measured to the closest cup, tbs, and tsp to make this accessible to everyone. Don’t freak out. The recipe will turn out fine if you’re a few grams off here and there.

Finished Donut
Icing shown: 56 grams (¼ cup) powdered erythritol + 21 grams (2 tbs) almond milk


  • 96 grams eggs (2 eggs)
  • 51 grams egg whites (3 and ½ tbs)
  • 13 grams unsweetened apple sauce (a little less than 1 tbs)
  • 26 grams full fat unflavored greek yogurt (2 tbs)
  • 78 grams unsweetened vanilla almond milk (⅓ cup)
  • 4 grams vanilla flavored liquid stevia (1 tsp)
  • 2 grams imitation maple flavoring (½ tsp)
  • 56 grams granulated erythritol (¼ cup)
  • 6 grams baking soda (1 tsp)
  • 31 grams strawberry protein powder (⅓ cup)
  • 42 grams coconut flour (¼ cup + ½ tsp)
  • 10 grams strawberry protein pancake mix (1 tbs + 1 tsp)

What I used for the donut batter.
What I used for the donut batter.


Set oven to 325 degrees Fahrenheit. Measure the wet ingredients out (eggs down to maple flavoring) in one bowl. Add in granulated erythritol. Mix together. Add in rest of dry ingredients and mix again. Spoon out batter into a lightly greased donut pan. Bake for 10-15 minutes. Mine were perfect at 13.5 minutes. Yields 8 donuts. The nutritional info is for one donut, without icing.

Nutrtition Information


This is where things get fun. Like, really really fun. You have a lot of options here. My favorite so far has been a combination of of Jay Robb’s Strawberry Whey Protein Powder with Walden Farms Strawberry Syrup. I recommend starting with 10 grams (2 tbs) whey and adding the syrup bit by bit, stirring in between additions, until you find a consistency you like. You can also just use powdered erythritol with almond milk, as described under the first photo.

What I used for icing.
What I used for icing.

Alternatively, if you’re a chocolate person, you can ice them with a combo of chocolate whey (10 grams or 2 tbs), some cocoa powder (5 grams or 1 tbs), Walden Farms Chocolate Syrup to desired consistency, and some powdered erythritol until it tastes sweet enough for you (blend your granulated erythritol in a coffee/spice grinder, food processor, or a strong blender instead of having to buy it separately).

The baking procedure
The flecks of strawberries (view top right) are from the P28 pancake mix!

Photo of Sarah Wagner

Sarah Wagner

- Gravitus profile

Sarah handles all things marketing for Gravitus. An avid baker, she enjoys developing macro friendly recipes. She's been lifting heavy since 2013, and loves the barbell like she loves cute puppies.