Peanut Butter Protein Doughnuts

Peanut butter and doughnuts, this sounds like an amazing, but very dangerous combination. Well, by clever replacement of some high-calorie ingredients, these delicious doughnuts can not only be fit into ones macros, but also used as a great protein source to fuel the individual goals.





  • 40 g / 3 tbsp. PB2 or any other defatted powdered peanut butter or peanut flour
  • 40 g / 3 tbsp. vital wheat gluten
  • 40–50 g grated apple (½ small apple)
  • ½ tsp. baking powder
  • 2 tsp. non calorie sweetener (e.g. Truvia (erythritol + stevia) or xylitol)
  • ¼ cup (60ml) water


  • 10 g/ 2 tsp. peanut butter
  • 6 g/ 1 heaped tsp. PB2 or any other defatted powdered peanut butter or peanut flour
  • 1-2 tbsp. non-sweetened almond milk or any other non-dairy milk
  • 14 g/ 2-3 tsp. xylitol or any other crystalline calorie reduced sweetener


  1. Combine all dry doughnut ingredients, mix in the grated apple and water.
  2. Knead to dough, separate into 2 parts and place into a doughnut pan.
  3. Bake for 20-30 min (depending how moist or dry you would like to have them) at 180 C/ 350F.
  4. Combine all ingredients for the glaze and mix them thoroughly.
  5. Let doughnuts cool down. Dip doughnuts into the glade and enjoy

The recipe gives 2 doughnuts.

Approx. nutritional info per one plain doughnut: 175 kcal/ C – 12g/ P – 24g/ F – 3g

Approx. nutritional info per one glazed doughnut: 238 kcal/ C – 18g/ P – 27g/ F – 6g