Global · dessert, snack
High-Protein Chocolate Peanut Butter Donuts
Video by Felu - Fit by cooking on YouTube · Open on YouTube
- Vegetarian
Contains: Gluten, Egg, Milk, Peanut, Tree nuts. Check labels on stock, sauces and spice mixes.
Oat flour, cocoa, powdered peanut butter, skyr, egg whites and a whey-casein blend, sweetened with erythritol: about 13 g protein and 9 g net carbs a donut, with under 1 g of added sugar.
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Ingredients 18
Method
Tap a time to watch that step in the video.
- Heat the oven to 180°C (350°F). Blend rolled oats about 60 seconds into flour, then mix the oat flour, cocoa, powdered peanut butter, erythritol, whey, casein, baking powder and baking soda in a large bowl. 0:04
- In a second bowl stir the skyr, egg, egg whites and skim milk, then add to the dry ingredients and whisk a few seconds until creamy (add a splash of water if it is too thick). 2:06
- Spoon about 2 tbsp of batter into each well of a donut pan; it makes exactly 8 donuts 7 cm across. 2:36
- Bake 12–15 minutes, then let them cool about 10 minutes before taking them out. 2:50
- For the frosting, mix the casein, cocoa, powdered peanut butter, skyr and skim milk until smooth and spreadable. 2:56
- Dip the cooled donuts into the frosting and scatter with chopped walnuts if you like. 3:34
Tip. Casein holds moisture so the donuts stay soft; all whey makes them drier. 20 g regular peanut butter can replace each 26 g of powdered peanut butter.
The method is a summary in our words — the video shows every step.
One portion (1 donut) gives you 1 of 8
Where the energy comes from one serve
- Net carbs 29%
- Protein 43%
- Fat 28%
For comparison, low-carb eating usually gets under 26% of its energy from carbs, and ketogenic eating under 10%. Why this is here
Vitamins & minerals % of a day, one serve · tap for more
Selenium Source16%
8.8 µg a serve, mostly from rolled oats (25%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Magnesium Source15%
62 mg a serve. Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Vitamin B12 Source15%
0.3 µg a serve. Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Omega-3 Source12%
0.2 g a serve, mostly from walnuts (91%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Zinc Source11%
1.2 mg a serve. Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Show the other 10
Calcium7%
90 mg a serve. Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Folate7%
26 µg a serve, mostly from powdered peanut butter (30%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Potassium6%
280 mg a serve. Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Iron6%
1.1 mg a serve, mostly from cocoa powder (32%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Vitamin B65%
0.1 mg a serve. Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Vitamin A3%
24 µg a serve, mostly from egg (38%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Vitamin D2%
0.4 µg a serve, mostly from skim milk (34%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Vitamin E1%
0.1 mg a serve, mostly from egg (52%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Vitamin C0%
0.1 mg a serve, mostly from skim milk (34%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Vitamin K0%
0.3 µg a serve, mostly from rolled oats (43%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Felu - Fit by cooking; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.