Baked donuts with hemp protein – a fit version

Baked donuts with hemp protein are the answer to the question of whether you can eat a donut and not regret it. The answer is yes – provided you replace deep-frying fat with the oven and add hemp protein powder instead of part of the flour. One such donut provides about 5–6 g of protein and about 130–150 kcal – compared to 250–300 kcal and about 3 g of protein in a classic fried donut. I will show you how to make them step by step and how to avoid the most common problem – dryness that hemp protein can cause with improper dosing.

KEY INFORMATION
• Hemp protein contains about 50% edestin and 33% albumin – fractions that are well absorbed after exercise (Schuler et al., Nutrients, 2023).
• A 30 g serving of hemp protein powder: 15–18 g of protein, 5–7 g of fiber (USDA FoodData Central, 2023).
• Baked donuts have about 30–40% less fat than fried ones – no oil absorption from deep frying.
• One baked donut (about 50 g): about 140 kcal, 5–6 g of protein, 5 g of fat, 18 g of carbohydrates.

What does hemp protein provide in baked donuts?

Hemp protein replaces part of the flour in the recipe and serves a dual purpose: it increases the protein content and thickens the mixture. In baked donuts – which lack the leavening from yeast or fat from frying – texture is a key challenge. Hemp protein helps form the structure of the dough without yeast, working together with baking powder as a thickening and binding agent. Schuler et al. (Nutrients, 2023) indicate that the edestin fraction of hemp protein (about 50% of total protein) is particularly metabolically active after physical exercise – these donuts work well not only as a sweet snack but also as a post-workout dessert.

There is one rule that cannot be overlooked: hemp protein absorbs moisture very intensely. Three tablespoons (about 25 g) is the maximum safe amount for 12 donuts – more results in a dry, grainy dough resembling cork. At this amount, the taste of hemp protein is neutral, indistinguishable from the taste of flour. In comparison, the digestibility of hemp protein (PDCAAS about 0.63–0.66) is higher than that of pea protein (0.59) and close to soy, making it a good choice in a meatless diet (Tang et al., Journal of Food Science, 2010).

Nutritional values – what does one donut provide?

One baked donut (about 50 g without icing) provides about 135–145 kcal, 5 g of protein, 5 g of fat, and 18 g of carbohydrates, including about 0.5 g of fiber. A serving of 2 donuts as an afternoon snack is about 280 kcal and 10 g of protein – a clearly better protein-to-calorie ratio than classic fried donuts. Hemp protein (15–18 g of protein in a 30 g serving, USDA FoodData Central, 2023) adds about 2 g of additional protein to each donut beyond the protein from flour and eggs.

Ingredients – what do you need?

• 150 g of wheat, spelt, or rice flour
• 3 tablespoons (about 25 g) of BIO hemp protein powder
• 2 medium-sized eggs
• 100 ml cow's milk or plant-based milk
• 60 ml of rapeseed oil or melted butter
• 3 tablespoons of honey or maple syrup
• 1 teaspoon of baking powder
• half a teaspoon of baking soda
• 1 teaspoon of vanilla extract
• a pinch of salt
• For the glaze: 100 g of powdered sugar + 2 tablespoons of milk + a few drops of vanilla
• For decoration: 2 tablespoons of hulled hemp seeds or sprinkles

How to prepare baked donuts with hemp protein – step by step?

Preheat the oven to 180°C. Prepare a silicone donut mold (12 cavities) or a greased metal mold. Active work: about 10 minutes, baking 12–15 minutes.

Step 1. Mix the dry ingredients. In a large bowl, combine flour, hemp protein, baking powder, baking soda, and salt. Mix – the hemp protein must be evenly distributed so that each donut has the same protein content and consistency.

Step 2. Prepare the wet ingredients. Whisk the eggs with milk, oil, honey, and vanilla in a separate bowl. Thoroughly combining the wet ingredients before adding them to the dry prevents clumps of hemp protein in the final mixture.

Step 3. Combine and transfer to the mold. Pour the wet ingredients into the dry, mix with 10–12 spatula movements. The mixture should be smooth and pour slowly. Transfer to a piping bag and fill the cavities of the mold to 3/4 full.

Step 4. Bake. Bake at 180°C for 12–15 minutes. Check with a toothpick – dry or with crumbs = done. Cool for 5 minutes in the mold, then transfer to a rack.

Step 5. Glaze and decoration. After completely cooling, dip the top of the donut in sugar or chocolate glaze. Immediately sprinkle with hemp seeds before the glaze sets. Wait 15 minutes for it to harden.

Tips and variations

We noticed in tests that donuts baked with hemp protein taste best when served the same day, preferably within 4–6 hours of baking. Hemp protein absorbs moisture from the air and causes unglazed donuts to become slightly sticky on the outside after a few hours at room temperature. Sugar or chocolate glaze creates a protective barrier and significantly extends the time during which the donuts maintain their proper texture.

Chocolate version. Add 2 tablespoons of raw cocoa to the dry ingredients and increase the milk by 2 tablespoons (cocoa absorbs moisture). Glaze with dark chocolate (50 g melted + 1 tablespoon of coconut oil). Chocolate and hemp protein have a similar flavor profile – bitter, earthy, intense.

Filled version. After baking and cooling, fill the donuts with jam or nut cream using a piping bag with a thin tip. Poke the bottom of the donut and squeeze in the filling. The effect resembles classic donuts, but without deep frying.

Gluten-free version. Replace wheat flour with a mixture of rice flour (100 g) and potato starch (50 g). Gluten-free donuts are slightly less elastic than wheat ones, but the taste remains unchanged. Hemp protein in the gluten-free version becomes a more important binder – do not reduce its amount below 2 tablespoons. Rice flour is gluten-free and has a neutral taste that does not compete with hemp protein.

Check out our recipe for protein cheesecake with hemp protein – a different dessert format with the same main ingredient.

Frequently Asked Questions

How much protein do baked donuts with hemp protein have?

One donut (about 50 g) provides about 5–6 g of protein. A 30 g serving of hemp protein powder contains 15–18 g of protein (USDA FoodData Central, 2023). Clearly more than a classic fried donut (about 3–4 g of protein per piece).

Are baked donuts with hemp protein healthier than fried ones?

They have about 30–40% less fat and calories than fried ones. Hemp protein (PDCAAS about 0.63–0.66, Tang et al., 2010) increases the nutritional value. One baked donut: about 140 kcal vs 250–300 kcal for a fried one.

How to avoid dry baked donuts?

Do not exceed 3 tablespoons of hemp protein for 12 donuts and do not bake for longer than 15 minutes. Hemp protein contains about 50% edestin (Schuler et al., Nutrients, 2023) – if baked too long, the proteins coagulate and the donuts become hard.

Can you make baked donuts without a mold?

Yes – use a piping bag and place round circles on a baking sheet lined with paper or fill a muffin tin. The visual effect is less precise, but the taste is identical. Hemp protein contains about 5–7 g of fiber per 30 g (USDA, 2023).

What glaze to use for baked hemp donuts?

Classic sugar glaze (powdered sugar + milk + vanilla), chocolate glaze (dark chocolate min. 70% + coconut oil), or fruit glaze (raspberry juice + powdered sugar). The nutty flavor of hemp protein pairs particularly well with chocolate and raspberries (USDA, 2023).

This article is for informational and educational purposes and does not replace consultation with a doctor. If you are pregnant, breastfeeding, taking medications, or have chronic conditions, consult the use of supplements or herbs with a specialist.

Author: Michał Waluk · Published: 2026-05-04 · Updated: 2026-05-04