Free Recipe
Biscoff Protein Donuts
150 CAL | 14G PROTEIN (PER DONUT)Same cookie-butter hit as a bakery Biscoff donut — without the calorie bill or the sugar crash.
This is my Krispy Kreme protein donut base wearing a Biscoff jacket. Real cookie-butter flavor baked straight into the dough, finished with crushed Lotus cookies and a cookie-butter drizzle — 150 calories and 14 grams of protein a donut. The whole batch of 6 is 900 calories and 84 grams of protein.
The Batter (makes 6)
| Ingredient | Amount |
|---|---|
| Whey/casein blend protein powder, vanilla — the key to a tender crumb | 2 scoops (~60g) |
| All-purpose flour | 1/2 cup |
| Whole egg | 1 |
| Egg whites | 1/4 cup |
| Fat-free Greek yogurt | 1/2 cup |
| Monk fruit sweetener | 3 tbsp |
| Cookie emulsion — replaces the vanilla extract | 1 tbsp |
| Peanut butter emulsion | 1 tbsp |
| Baking powder | 1 tsp |
| Salt | pinch |
| Unsweetened almond milk (to thin) | splash |
The Glaze
| Ingredient | Amount |
|---|---|
| Confectioners stevia | 1/2 cup |
| Almond milk | 1 tbsp |
| Cookie emulsion — replaces the vanilla | 1/4 tsp |
The Topping
| Ingredient | Amount |
|---|---|
| Biscoff (Lotus) cookies, crushed over the batch | 2 total (all 6) |
| Biscoff cookie butter, warmed & drizzled | 20g total (all 6) |
Macros
| Cal / Protein | |
|---|---|
| Per donut | 150 · 14g |
| Whole batch (6) | 900 · 84g |
How To Make It
- Make the batter. Whisk all the batter ingredients together until smooth — the cookie and peanut butter emulsions go in where the vanilla extract used to. Thin with almond milk a splash at a time until it’s pourable but not runny. Use a whey/casein blend — whey alone bakes up dry and rubbery; the casein is what gives you a real cake-y crumb.
- Fill the pan. Grease a donut pan and pipe the batter in (a ziplock bag with the corner snipped works great). Fill each ring about 3/4 full.
- Bake at 350°F for 8–9 minutes, until the tops spring back when you touch them. This varies oven to oven, so watch them — these cook fast. Pull them the second they pass the spring-back test; if you leave them in even a minute too long the dough dries right out.
- Cool and glaze. Cool 5 minutes, then move to a wire rack. Whisk the glaze smooth and dip the top of each donut twice for that thick, classic shell.
- Top them. While the glaze is still tacky, crush 2 Biscoff cookies and scatter the crumbs across all 6 so they stick. Warm the cookie butter for a few seconds until it’s pourable, then drizzle 20g total across all 6.
- Set. Let everything harden on the rack about 10 minutes.
Neil's Note
The emulsions are doing the heavy lifting here — that’s real cookie-butter flavor baked into the donut, not just sitting on top. The one number to respect is the drizzle: keep it to 20g of cookie butter across the whole batch. It’s calorie-dense, and it’s the one thing that’ll blow these macros if you get heavy-handed. Same tender base as my Krispy Kreme donuts — once you’ve got that down, you can run it into any flavor you’re craving.
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