Lately my donut cravings have fired up. It’s that time of year I guess because Krispy Kreme has those cute, irresistible heart-shaped frosted donuts with the pretty sprinkles all over them. OK, so that’s any time of the year and I’m just convincing myself this is the reason. It’s Donut Season all year, right?
I broke out my handy dandy donut pan to make my own donuts that wouldn’t totally blow my calories away. Hey, I do like to eat the rest of the day instead of just having a meal of a donut. LOL. Since I’m not currently prepping for a contest or dieting, I went with a non-modified recipe instead of trying to squeeze every last bit of fat and sugar out of them.
The result was a tender fluffy chocolatey baked donut that made me squeal. Frost them or don’t frost them. The choice is yours and I’ve given the calories and macros for both. Either version is perfect with a cup of coffee post-workout, or hee hee any time of day. It’s always donut time.
Double Chocolate Baked Donuts
- 1 cup (120g) all purpose flour
- 1/4 cup (48g) granulated sugar
- 1/4 cup (20g) unsweetened baking cocoa
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 7 Tbsp unsweetened almond milk
- 1 large egg
- 1/2 tsp vanilla extract
- 1 Tbsp (11g) whipped non-dairy butter
Preheat your oven to 325 degrees and spray a donut pan with non-stick spray. Measure the dry ingredients into a bowl and then add in the wet ingredients. Mix well so that there are no lumps. Spoon the batter into the donut wells and fill them about 2/3 full.
Bake at 325 degrees for 14 minutes. Remove from oven and cool for 5 minutes before removing from the pan. I frosted each donut with 1/2 Tbsp (8g) of canned chocolate fudge frosting and sprinkled on heart sprinkles for the whole experience.
Makes 6 donuts at approximately 143 calories each without frosting – 4g protein, 25g carbs, and 3g fat. With frosting comes to 177 calories – 4g protein, 30g carbs, and 4.5g fat so still not bad at all.
- You could easily shave off a few calories by using baking stevia instead of sugar, or even half of each so you don’t end up with a weird stevia taste.
- I used almond milk in place of dairy milk due to The Kid’s allergy. Feel free to use milk or any other milk alternative that you have. I also used Earth Balance non-dairy whipped butter for this reason. You can use real butter, margarine, or even vegetable oil here.
- To cut back on the fat, you could use egg whites in place of the egg or you could leave out the oil. I do suggest using either a whole egg with no oil, or egg whites with the oil. If you take out all of the fat, you’ll change the texture and they won’t be as donut like.
If you don’t have a donut pan, what’s wrong with you?! Go get one and you’ll be thrilled. I use mine all the time. You could also bake these in a mini muffin tin and call them donut holes. You’ll have to experiment with the baking time since they are smaller sized than donuts. If you need a few more donut recipes, try my pumpkin spice baked donuts, chocolate protein donuts, or diet friendly donuts.
Sadly there are several more donut recipes if you search for “donut”, including a secret ingredient donut recipe. Shhhhhhh. I’m not telling if you don’t. I have a donut addiction. Clearly. 😉