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Chocolate Protein Donuts with Matcha Chocolate Chip Glaze

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Super Healthy High Protein Chocolate Donuts with Matcha Chocolate Chip Glaze made Gluten-Free!



Matcha + Chocolate. Who knew that was a winning combination?! I surely didn’t. This morning I had my mind set on making plain old chocolate cake donuts unsure of how or what I would top them with. While the donuts were in the oven, I searched my cabinet for some sort of inspiration. In the corner I found two green tea matcha packets I forgot I even had. Win!



This matcha glaze not only tastes amazing, it’s also amazing for you! Double win!


High in Antioxidants

Enhances Calm

Helps with Memory and Concentration

Boosts Energy

Increases Metabolism

and many many more! These were just a few of my favorites. 🙂



I used PEScience Chocolate Frosted Cupcake flavor. Get 30% OFF all PEScience products using code PBCHOCO at checkout on their website.



Chocolate Protein Donuts with Matcha Chocolate Chip Glaze

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Category: Breakfast, Dessert

Yield: 6 Chocolate Donuts with Matcha Chocolate Chip Glaze

Serving Size: 1 Chocolate Donut with Matcha Chocolate Chip Glaze

Calories per serving: 238

Fat per serving: 8g

Carbs per serving: 33g

Protein per serving: 9g

Chocolate Protein Donuts with Matcha Chocolate Chip Glaze

Super Healthy Chocolate Protein Donuts Topped with Matcha Chocolate Chip Glaze


  • 1/2 c brown rice flour or gluten-free oat flour
  • 1/4 c almond flour, finely ground
  • 1/4 c +2 tbsp pumpkin puree
  • 1/4 c unsweetened almond milk
  • 1/4 c unsweetened cocoa powder
  • 32g protein powder, I used PEScience Frosted Chocolate Cupcake. 30% OFF code PBCHOCO
  • 2 tbsp granulated sugar replacement such as Swerve or coconut sugar
  • 1 egg, whole
  • 1 egg white
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 c sugar-free confectionary sweetener, I used Swerve
  • 2 tsp matcha green tea powder
  • 1 tbsp vanilla protein powder
  • 1/4 c unsweetened almond milk
  • 1 tbsp chocolate chips
  • 1 tbsp cocao nibs


  1. Preheat oven to 350F and prepare a standard donut mold with non-stick spray.
  2. Place the eggs, pumpkin, almond milk and granulated sugar into a mixer and beat until fluffy.
  3. In a separate bowl, stir together the flours, protein, cocoa powder, baking soda and baking powder.
  4. Add the dry ingredients into the mixer until combined.
  5. Pour your ingredients into a large plastic bag and cut the corner to create a piping bag. Pipe the donut batter into each mold. Mine filled up exactly 6 molds.
  6. Bake donuts for 11-12 minutes.
  7. Remove from oven and let cool. Once cooled, place all glaze ingredients into a blender or food processor until smooth. Pour glaze into a shallow bowl. Dip each donut into the glaze and place on a wire wrack. Once all donuts are covered in the glaze, sprinkle with cocoa nibs if desired. Place in the freezer for 5 minutes for glaze to set before serving.


  1. dad dad

    test test are you reading this ciarra, let me know……….

    • peanutbutterpluschocolate peanutbutterpluschocolate

      Yes, dad love you

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