Apple Cider Donuts Recipe with Protein
Few fall treats are as iconic as fresh apple cider donuts. Their warm apple flavor, soft texture and seasonal spices make them a favorite at orchards, farmers markets and autumn gatherings, and truth be told, they can be enjoyed any time of the year.
Traditional versions, however, are often made with refined ingredients and don’t offer much in the way of protein.
This apple cider donuts recipe puts a more balanced spin on the classic by incorporating a protein powder into the batter while preserving the familiar flavor and tender texture people expect. Whether you’re baking for a weekend brunch, sharing desserts with family or simply celebrating the season, these homemade apple cider donuts deliver classic fall flavor in every bite.
Apple cider donut ingredients
Apple cider
Fresh apple cider gives these donuts their signature seasonal flavor and naturally contains antioxidant compounds found in apples. For the best flavor, choose an unsweetened apple cider without added sweeteners, or make your own homemade apple cider recipe.
The glaze also uses apple cider for an extra burst of apple taste.
Butter
Butter contributes richness, moisture and flavor. When enjoyed in moderation as part of a balanced diet, butter from quality sources can be used in homemade baked goods to create a satisfying texture.
Coconut sugar
Coconut sugar lends a slightly deeper caramel-like flavor than regular sugar while contributing trace amounts of minerals.
Egg
A single egg helps bind the ingredients together while contributing structure, moisture and lift during baking.
Paleo flour
A Paleo-style flour blend can provide a more nutrient-dense alternative to conventional flour while also contributing additional protein.
You can also make your own Paleo flour blend by combining:
- 1½ cups almond flour
- 1 cup arrowroot flour
- 1 cup coconut flour
- ½ cup tapioca flour
Mix thoroughly, and store in an airtight container in a cool, dry place until ready to use.
Protein powder
A bone broth protein powder or vanilla whey protein works well in this recipe, helping boost the protein content while blending smoothly into the batter. Bone broth protein is a concentrated source of protein that also makes an easy addition to baked goods like these apple cider donuts. (Some high-quality options include Ancient Nutrition’s Bone Broth Protein or Whey Protein Vanilla Bean.)
Sour cream
Sour cream helps create a moist, tender crumb while adding subtle tanginess that complements the apple flavor. If preferred, a plant-based sour cream can be substituted.
Other ingredients
Baking powder and baking soda help the donuts rise and develop a light texture. Sea salt enhances the overall flavor, while vanilla extract rounds out the sweetness with warm aromatic notes.
How to make apple cider donuts
Before getting started, decide whether you’d like to finish your donuts with the optional glaze. It adds extra sweetness and flavor but also increases the calories and sugar per serving.
Either version is delicious.
Begin by preheating the oven to 350 degrees Fahrenheit and lightly coating a donut pan with coconut oil cooking spray. If you don’t own a donut pan, a muffin tin with small pieces of aluminum foil placed in the centers can create a similar donut shape.
Pour the apple cider into a small saucepan, and simmer over low heat until it reduces to ¾ cup, stirring occasionally. Begin checking after about 10 to 15 minutes, and then continue simmering until the desired amount remains.
Set aside, and allow it to cool for about 10 minutes.
Meanwhile, whisk together the melted butter, coconut sugar, egg and vanilla extract in a medium bowl until smooth.
In another bowl, combine the Paleo flour, protein powder, sea salt, baking powder and baking soda.
Pour the wet ingredients into the dry ingredients, and then stir in the cooled reduced apple cider. Mix until everything is well incorporated.
Transfer the batter into the prepared donut pan, and bake for 12 to 15 minutes or until a toothpick inserted into the center comes out clean. Allow the donuts to cool in the pan for five to 10 minutes before transferring them to a wire rack.
If making the glaze, whisk together the melted butter, coconut sugar and apple cider until smooth. Dip each cooled donut into the glaze, and allow it to set before serving.
Store leftover apple cider donuts tightly covered at room temperature for up to two days or refrigerate for up to five days.
Other donut recipes
If you enjoy this apple cider donuts recipe, you may also like:
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Apple Cider Donuts Recipe with Protein
- Total Time: 45 min
- Yield: 12 1x
- Diet: Gluten Free
Description
Looking for an apple cider donuts recipe with a balanced macronutrient profile that includes protein and satisfying fats? These homemade donuts are packed with fall flavor, easy to prepare and enjoyable to bake. Let’s get started.
Ingredients
Donuts:
- 1½ cups apple cider
- ¼ cup butter, melted
- ½ cup coconut sugar
- ½ cup sour cream (regular or vegan)
- 1 teaspoon vanilla extract
- 1 egg
- 2 cups Paleo flour (or regular unbleached flour)
- 2 scoops bone broth protein powder or vanilla whey protein
- ½ teaspoon sea salt
- ¾ teaspoon baking powder
- 1 teaspoon baking soda
Optional glaze:
- ¼ cup butter, melted
- ½ cup coconut sugar
- 1 tablespoon apple cider
Instructions
- Preheat the oven to 350 F, and lightly grease a donut pan with coconut oil cooking spray.
- In a small saucepan over low heat, simmer the apple cider until it reduces to ¾ cup, stirring occasionally. Begin checking after 10 to 15 minutes, then continue simmering until reduced. Remove from the heat, and let cool for 10 minutes.
- In a medium mixing bowl, whisk together the melted butter, coconut sugar, egg and vanilla extract until well combined.
- In a separate bowl, combine the flour, protein powder, sea salt, baking powder and baking soda.
- Add the wet ingredients to the dry ingredients, then pour in the cooled reduced apple cider. Stir until a smooth batter forms.
- Fill the prepared donut pan with the batter, and bake for 12 to 15 minutes or until a toothpick inserted into the center comes out clean. Let the donuts cool in the pan for 5 to 10 minutes before transferring them to a wire rack.
- For the optional glaze, whisk together the melted butter, coconut sugar and apple cider until smooth. Dip each cooled donut into the glaze and allow the coating to set before serving.
Notes
Nutrition
Without glaze (per donut, 78 g):
- Calories: 183
- Carbohydrates: 27.2 g
- Fiber: 2.2 g
- Sugars: 11.5 g
- Fat: 5.7 g
- Saturated fat: 3.4 g
- Unsaturated fat: 1.9 g
- Trans fat: 0.2 g
- Cholesterol: 14 mg
- Protein: 7 g
- Sodium: 217 mg (14% DV)
With glaze (per donut, 92 g):
- Calories: 251
- Carbohydrates: 35.7 g
- Fiber: 2.2 g
- Sugars: 20 g
- Fat: 10 g
- Saturated fat: 5.8 g
- Unsaturated fat: 3.1 g
- Trans fat: 0.3 g
- Cholesterol: 24 mg
- Protein: 7 g
- Sodium: 217 mg (14% DV)
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut (92g with glaze)
- Calories: 251
- Sugar: 20g
- Sodium: 217mg
- Fat: 10g
- Saturated Fat: 5.8g
- Unsaturated Fat: 3.1g
- Trans Fat: 0.3g
- Carbohydrates: 35.7g
- Fiber: 2.2g
- Protein: 7g
- Cholesterol: 24mg
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