High Protein Gluten-Free Apple Cider Donuts Recipe

Makes: 8 Servings
Per Serving: 10g Protein | 185 Cal

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I’ll say it: the best fall treat is an apple cider donut. They’re warm, spiced, lightly sweetened, and coated in the most delicious cinnamon sugar coating. They’re super nostalgic, triggering memories of apple picking, hayrides, fall festivals, apple orchards, and more. But donuts—like so many baked goods—tend to be carb-heavy and protein-light. Not so when it comes to my protein donuts! These gluten-free apple cider donuts contain about 10g of protein per donut for under 200 calories, so you can indulge in your favorite seasonal treat without compromising on your nutrition goals.

Enjoy one with a cup of coffee or tea, crumble over Greek yogurt, or take one on the go. No matter how you enjoy these donuts, they’re sure to be a new fall favorite.

Why You’ll Love This Gluten-Free Apple Cider Donuts Recipe

• Boosted with protein: Each apple cider donut contains about 10 grams of protein, which helps keep you feeling fuller longer. 

• Plenty of cozy fall flavors: These delicious donuts are made with reduced apple cider, cinnamon, nutmeg, and cardamom, for the most comforting, cozy flavor combo.

• Baked, not fried: Because these healthier donuts are baked instead of fried, you don’t have to worry about heating a pot of oil, dealing with oil splatters, or disposing of all of that oil once you’re done cooking.

Ingredients

• 1½ cups (360 ml) apple cider → reduce to ½ cup (120 ml)

• 3 tablespoons (42 g) non-fat plain Greek yogurt

• 3 tablespoons (40 ml) unsweetened almond milk

• 1 tablespoon (14 g) melted butter or coconut oil

• 1 large egg

• 3 tablespoons granulated sweetener (cane sugar, coconut sugar, or monk fruit)

• 1 teaspoon vanilla paste or vanilla extract

• ¾ cup (90 g) gluten-free all-purpose flour (1:1 blend)

• 45 g vanilla whey protein powder

• 30 g unflavored casein protein powder

• 1½ teaspoons ground cinnamon

• ¼ teaspoon ground cardamom

• ¼ teaspoon nutmeg

• 1 teaspoon baking powder

• ¾ teaspoon baking soda

• Pinch of salt

Topping

• 1½ tablespoons melted butter or coconut oil

• ½ cup white cane sugar or monk fruit

• ½ teaspoon cinnamon

• ⅛ teaspoon cardamom

• ⅛ teaspoon nutmeg
  

Instructions

1. Reduce the apple cider: Pour the full 1½ cups of apple cider into a small saucepan. Bring the cider to a boil over high heat, then reduce to a simmer and cook for about 20-25 minutes, or until it reduces to about ½ cup of cider. Remove the pan from the heat and let it cool for about 10 minutes.

2. Preheat the oven and prep the pan: Set the oven to 350 degrees F. Lightly grease a donut pan (you’ll end up with about 8 donuts) with avocado oil spray or olive oil spray (or any other non-stick spray). Set the pan aside until you’re ready to use it.

3. Mix the wet ingredients: Add the cooled apple cider, Greek yogurt, almond milk, melted butter, egg, vanilla, and granulated sweetener to a large bowl. Whisk well to combine.

4. Mix the dry ingredients: Add the gluten-free flour blend, whey protein powder, casein protein powder, ground spices, baking powder, baking soda, and salt to a separate bowl. Whisk to combine.

5. Make the donut batter: Gently fold the dry ingredients into the bowl of wet ingredients until just combined. The batter should be scoopable and thick. If it’s not, set it aside and let it rest for about 10 minutes until it thickens up more.

6. Fill the donut pan: Spoon the batter into the donut pan (if you have a piping bag, you can use that instead!). Fill each about ¾ of the way full. Place the pan in the preheated oven and bake for about 12-14 minutes, or until the donuts are golden brown and a tester comes out clean. When they’re done, remove the pan from the oven and let them cool in the pan for 5 minutes, then transfer the donuts to a cooling rack.

7. Top with cinnamon sugar: Stir together the sugar and spices in a small bowl. Using a pastry brush, brush each donut with a little melted butter, then dip in the spice mixture. Let the donuts cool completely on the wire rack before storing. Enjoy!

Nutrition Information (Per Serving - Makes 8 Servings)

With sugar coating

• Calories: 185

• Protein: 10g

• Carbs: 28g

• Fat: 3g

Without sugar coating

• Calories: 140

• Protein: 10g

• Carbs: 18g

• Fat: 3g

Swaps & Substitutions

• If you don’t have casein protein: If you only have whey protein powder on hand, that’s totally fine. Use another scoop of whey protein, but make sure you lower the amount of almond milk you use by a little bit. The casein protein powder thickens the batter more than the whey and you can’t take milk out of the batter after you add it!

• Switch up the flour: Use oat flour, almond flour, or a mix of flours in these baked donuts if you'd prefer. You may need to adjust the amount of liquid you use in the recipe for best results!

• Stir in mix-ins: If you’d like, you could add some diced apple for more apple flavor, diced pear, chopped pecans, or chopped walnuts.

• Make a frosting: Instead of the cinnamon sugar mixture, mix up a glaze made from vanilla protein powder and almond milk and sprinkle apple chip pieces on top of the donuts.

• Make mini donuts instead of large donuts: Use a mini donut pan and bake the donuts for about 8-9 minutes (or until a tester comes out clean).

FAQs

• Do I have to make this healthy donut recipe gluten-free?

  Nope! If you can tolerate gluten, go ahead and use regular all-purpose flour. It’ll work great and you’ll still end up with perfectly cakey donuts.

• What protein powder is best for baking?

  I recommend using a mix of whey and casein protein powders when baking protein baked goods because I think that yields the best texture. If you don’t have both protein powders, no problem. You can use just one, you just may need to adjust the amount of liquid in your recipe. If you use only whey protein powder, you might need less liquid, while if you use only casein protein powder, you might need more. You can also use vegan protein powder (like one made of pea protein) if need be, but the texture will likely be different. No matter what kind of protein powder you use, the taste will still be great!

• Could I make these healthy donuts in an air fryer instead of the oven?

  You can! If you have an air fryer, you can definitely make these gluten-free apple cider donuts in that instead, but they won’t need to bake for nearly as long. Lower the temperature a bit and check early and often to avoid overbaking them.

• What’s the best way to store these baked apple cider donuts?

  Once your donuts are completely cooled, you can transfer them to an airtight container and store them at room temperature for up to 2 days or in the fridge for up to 5 days. If you’re storing them in the fridge (or just love the idea of a warm donut), you can gently warm them up in the microwave for about 10 seconds before eating.

Just because you’re focused on enjoying higher protein snacks, treats, and meals, that doesn’t mean you have to miss out on seasonal favorites. These gluten-free apple cider protein donuts are proof that you can partake in some of the fun of the season while still meeting your goals. They're the perfect fall treat! Whether you’re looking for a dessert to keep on hand for the week, an on-the-go post-workout snack, or a fun weekend brunch dish, these donuts deliver. 

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Gluten-Free Apple Cider Protein Donuts

Yield: 8

Author: Ashley aka The Protein Snack Queen

There’s nothing that screams “fall” more than an apple cider donut. My version of gluten free apple cider donuts contains all of the familiar flavors you love, with the addition of a little extra protein. Whether you’re new to protein donuts or you make them all the time, you’ve got to give these a try.

Ingredients

• 1½ cups (360 ml) apple cider → reduce to ½ cup (120 ml)
• 3 tablespoons (42 g) non-fat plain Greek yogurt
• 3 tablespoons (40 ml) unsweetened almond milk
• 1 tablespoon (14 g) melted butter or coconut oil
• 1 large egg
• 3 tablespoons granulated sweetener (cane sugar, coconut sugar, or monk fruit)
• 1 teaspoon vanilla paste or vanilla extract
• ¾ cup (90 g) gluten-free all-purpose flour (1:1 blend)
• 45 g vanilla whey protein powder
• 30 g unflavored casein protein powder
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground cardamom
• ¼ teaspoon nutmeg
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• Pinch of salt

Topping

• 1½ tablespoons melted butter or coconut oil
• ½ cup white cane sugar or monk fruit
• ½ teaspoon cinnamon
• ⅛ teaspoon cardamom
• ⅛ teaspoon nutmeg

Instructions

1. Reduce the apple cider: Pour the full 1½ cups of apple cider into a small saucepan. Bring the cider to a boil over high heat, then reduce to a simmer and cook for about 20-25 minutes, or until it reduces to about ½ cup of cider. Remove the pan from the heat and let it cool for about 10 minutes.
2. Preheat the oven and prep the pan: Set the oven to 350 degrees F. Lightly grease a donut pan (you’ll end up with about 8 donuts) with avocado oil spray or olive oil spray (or any other non-stick spray). Set the pan aside until you’re ready to use it.
3. Mix the wet ingredients: Add the cooled apple cider, Greek yogurt, almond milk, melted butter, egg, vanilla, and granulated sweetener to a large bowl. Whisk well to combine.
4. Mix the dry ingredients: Add the gluten-free flour blend, whey protein powder, casein protein powder, ground spices, baking powder, baking soda, and salt to a separate bowl. Whisk to combine.
5. Make the donut batter: Gently fold the dry ingredients into the bowl of wet ingredients until just combined. The batter should be scoopable and thick. If it’s not, set it aside and let it rest for about 10 minutes until it thickens up more.
6. Fill the donut pan: Spoon the batter into the donut pan (if you have a piping bag, you can use that instead!). Fill each about ¾ of the way full. Place the pan in the preheated oven and bake for about 12-14 minutes, or until the donuts are golden brown and a tester comes out clean. When they’re done, remove the pan from the oven and let them cool in the pan for 5 minutes, then transfer the donuts to a cooling rack.
7. Top with cinnamon sugar: Stir together the sugar and spices in a small bowl. Using a pastry brush, brush each donut with a little melted butter, then dip in the spice mixture. Let the donuts cool completely on the wire rack before storing. Enjoy!

Nutrition Facts

Calories

185

Fat

3 g

Carbs

28 g

Protein

10 g