Birthday Cake Protein Donuts

Birthday Cake Protein Donuts

Protein Donuts.jpg

Donuts have to be one of my all time favourite treats ever since I was a little girl.  While I’ll often allow myself to indulge in the ‘real deal’ on occasion, I love that I can whip up a fresh batch of protein donuts that are a little easier on the waistline in no time.  These donuts are baked not fried and made with coconut flour, protein powder, and a no calorie sweetner so they have way less calories and fat than your traditional donut.   They are also sugar free and gluten free.  I’ve experiemented with a few different recipes and have finally found one that I love! These are super easy to make, soft and really delicious. I also love that you can top them with your favourite flavour of icing and sprinkles.  I mean who doesn’t love a fresh donut topped with icing and sprinkles?? I sure do!!


  • 1/3 cup coconut flour
  • 1/4 cup vanilla protein powder (I like Perfect Protein by Botanica Health), you can purchase it here at:
  • 1 whole egg
  • 2 egg whites
  • 1/3 cup unsweetened almond milk
  • 2 tbsp unsweetened applesauce
  • 1/3 cup sweetener (I used Swerve)
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt
For the frosting
  • 1/2 cup butter room temperature
  • 1 cup Swerve no calorie icing sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk of choice (I used unsweetened almond milk)
  1. Preheat the oven to 350 F
  2. Mix dry ingredients in a large mixing bowl.
  3. Mix wet ingredients in a separate mixing bowl.
  4. Pour the dry mix into the wet mix and mix until fully incorporated and smooth.
  5. Pour your batter into your donut pan.
  6. Bake for 15 min or until the bottom is a golden brown and the top bounces back up when touched.
For the frosting:


  1. Add all ingredients into a stand mixer and blend on high until smooth.
  2. Continue to add additional milk for desired consistency. Makes 1 1/4 cup or 10 ounces.
  3. Does not need refrigeration once on donuts.
  4. Unused frosting can be stored in an airtight container for up to 2 weeks or frozen for up to 3 months.

Recipe makes 6 donuts.

Hope you enjoy these as much as I do!!

xo Chelsea


The Best Flourless Chocolate Chip Cookies

Best EVER Flourless Chocolate Chip Cookies


These flourless chocolate chip cookies are really good.  They are a bit healthier than your standard cookie as they are made with oat flour (blended oats) instead of processed flour and coconut oil instead of butter.  Oats are a whole grain which means they are a good source of soluble fiber and help to reduce cholesterol levels.  They are also high in antioxidants, vitamins, and minerals.  I love using oat flour in place of regular flour whenever I can for the added nutritional benefits!

These cookies are super chewy inside with a nice crispy outside and are gluten-free for those who can’t have gluten.  They take just 20 mins to make including the bake time and I promise they taste exactly like the old-fashioned chocolate chip cookies your grandma used to make!!


Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins

Servings: 18 cookies

2 teaspoons vanilla extract
1 large egg
4 tablespoons dark brown sugar lightly packed
1/2 cup coconut oil
1 and 1/2 cups oat flour (regular oats blended in a blender)
1/2 teaspoon baking soda
1 teaspoon cinnamon
Pinch of salt
1/2 cup dark chocolate chips
Optional: coarse sea salt


1. Take regular old-fashioned oats and blend them until they resemble a flour or powder in a blender or food processor.

2. Combine the vanilla extract, large egg, and brown sugar in a bowl.

3. Melt the coconut oil and let it cool slightly before adding to the bowl.

4. Beat everything together until just combined.

4. Stir in the oat flour (measured after blending NOT before), baking soda, cinnamon (scale this amount to taste preferences), and salt.

5. Stir until just combined and then fold in the dark chocolate chips.

6. Chill the dough for at least one hour.
Preheat the oven to 350 degrees F.
Using a cookie scoop (and pack these in the scoop very tightly or they may crumble), scoop out balls of the dough onto a parchment lined cookie sheet.
7. Bake for 8-10 minutes or until lightly browned around the edges.

8. Remove and allow to stay on the baking sheet for another 2 minutes before removing to a wire cooling rack.

9. Enjoy!

Scoop out the dough with a cookie scoop to avoid the coconut oil coming back to room temperature after the chilling. Don’t have a cookie scoop? Use a spoon and your hands, but then re-chill the dough for 15-30 minutes after the balls are rolled.

Pack in the cookies TIGHT in the cookie scoop (or your hands) to avoid crumbly cookies.

Make sure to measure your coconut oil in a liquid form.

Allow the cookies to cool completely or they tend to be crumbly. They are DELICIOUS right out of the oven, but a bit crumbly until they have cooled all the way.

xo Chelsea