Chocolate Coconut Donuts (High Protein, Gluten Free)

These chocolate coconut donuts are soft, cakey, and coated in the dreamiest white chocolate shell with a coconut crunch. They’re high-protein, gluten-free, and naturally sweetened—aka a win for your cravings and your energy. The perfect treat for National Donut Day (or literally any day).

These are too good.

I’ve always been a donut girl. But I’m picky—if I’m gonna have a donut, it better be soft, not too sweet, and absolutely loaded with chocolate. These hit all the marks.

Watch Me Make Chocolate Coconut Donuts

The batter is made with pumpkin for extra moisture and fiber (you don’t even taste it), chocolate protein powder for a boost, and a handful of pantry staples. But the real star is the topping—creamy white chocolate and crushed RIND chocolate coconut chips. It’s crunchy, sweet, and seriously addicting.

I love using RIND in recipes like this because they sustainably use the whole fruit (peel and all), which helps cut down on food waste and adds a natural fiber boost. The coconut chips are unreal—no added sugar, just super satisfying texture and flavor.

Why You’ll Love These

• They’re soft, cakey, and rich. The combo of pumpkin and coconut yogurt gives these such a soft, tender crumb. Think classic baked donut but better for you!

• Made with simple, real food ingredients. Sweetened with coconut sugar + maple.

• High protein: Thanks to chocolate protein powder, you get a little boost with every bite.

• Gluten-free & dairy-free: Made with gluten-free 1:1 flour, dairy-free yogurt, and coconut oil.

• Chocolate + coconut perfection: The white chocolate drizzle + crunchy coconut chips on top is next level.

What You’ll Need:

• Pumpkin Purée: Adds moisture and fiber. I promise you won’t even know it’s there.

• Chocolate Protein Powder: I used Truvani for this one (code: SARI) .

• Coconut Yogurt: Helps with the texture and richness—Cocojune or Culina are my faves.

• Baking Soda

• Maple Syrup + Coconut Sugar: Lightly sweetened but not too much.

• Gluten-Free 1:1 Flour: Use your fave blend—I use Bob’s Red Mill.

• RIND Chocolate Coconut Chips: For crunch, flavor, and fiber. I pulsed them in a food processor for the topping! (Code FEEDYOURSOULSARI20 will get you 20% off. Valid until September 9, 2025)

• White Chocolate Chips: Melted and drizzled—use dairy-free or sugar free white chocolate if needed.

• Coconut Oil: Keeps the donuts moist and helps the melted chocolate coat and harden smoothly.

How To Make Them

1. Preheat your oven to 350°F and lightly grease a silicone donut pan.

2. In a bowl, mix together the pumpkin, eggs, coconut sugar, maple syrup, yogurt, coconut oil, and melted chocolate.

3. Stir in the protein powder, gluten-free flour, baking soda, and salt until just combined.

4. Pipe the batter into your donut molds (makes about 6-8).

5. Bake for about 18–22 minutes, or until firm and set.

6. Let cool completely before coating.

7. Melt the white chocolate and coconut oil together. Dip or drizzle over each donut.

8. Pulse the RIND coconut chips and sprinkle on top. Chill to set, then enjoy!

Recommended Tools

• Donut pan

• Glass mixing bowls

• Silicone Spatula

• Stainless steel measuring cups & spoons

• Small food processor (to crush RIND chips)

• Piping bag or zip-top bag for filling molds

Frequently Asked Questions

• Can I use a different flour?

  I haven’t tested it, but a standard GF 1:1 flour is best here. Almond flour won’t work the same.

• What protein powder do you use?

  I used Truvani chocolate protein. Any plant-based protein should work, but I recommend one that you enjoy the taste of.

• Do I have to use RIND?

  You don’t have to, but I highly recommend it. The texture from the coconut chips makes the whole thing more satisfying.

• How should I store these?

  Keep them in an airtight container in the fridge for up to 4–5 days. I love eating them cold.

Gluten Free, Chocolate, High Protein, Protein Powder, Coconut, Dairy Free, Crave Worthy, Donuts

Breakfast

American

Yield: 6

Author: Sari Cano

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Chocolate Coconut Donuts

Moist, chocolatey donuts made with pumpkin, chocolate protein, and coconut yogurt, topped with a white chocolate drizzle and crunchy coconut chips.

Prep time: 10 MinCook time: 12 MinTotal time: 22 Min

Ingredients

• 1/2 cup Truvani chocolate protein
• 3 tbsp coconut yogurt
• 1 tbsp melted coconut oil
• 1/2 cup + 2 tbsp canned pumpkin
• 3 oz melted dark chocolate
• 1 1/2 tbsp maple syrup
• 1/2 cup coconut sugar
• 2 eggs
• 1 cup gluten-free 1:1 flour (approx. 148g)
• 1 tsp baking soda
• pinch salt

Topping

• 1/4 cup white chocolate chips, melted
• 2 tbsp RIND chocolate coconut chips, crushed

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease your donut pan with a bit of coconut oil or nonstick spray.
2. Melt the chocolate and set it aside to cool slightly. You can do this in a double boiler or by microwaving in 20-second intervals, stirring in between until smooth.
3. In a large mixing bowl, combine the gluten-free 1:1 flour, chocolate protein powder, baking soda, and salt. Set aside.
4. Whisk together the coconut yogurt, pumpkin puree, melted coconut oil, eggs, maple syrup, coconut sugar, and melted chocolate until well combined and smooth.
5. Pour the wet mixture into the bowl of dry ingredients. Stir gently using a silicone spatula until the batter is just combined. Avoid overmixing—this helps keep the donuts soft and tender.
6. Transfer the batter to a piping bag (or a zip-top bag with the corner snipped off). Pipe the batter into your greased donut pan, filling each cavity about 3/4 of the way full.
7. Bake for 12 minutes, or until the tops are set and a toothpick inserted comes out mostly clean. They should spring back lightly when touched.
8. Let them cool for a few minutes in the pan then carefully transfer them to a wire rack to cool completely before glazing.
9. While the donuts are cooling, melt your white chocolate chips with a splash of coconut oil until smooth. Pulse the RIND chocolate coconut chips in a food processor or crush by hand until you get a chunky, sprinkle-friendly texture.
10. Once the donuts are fully cooled, dip each donut into the melted white chocolate and immediately sprinkle the crushed coconut chips on top (or dip the donut into them) while the chocolate is still soft.
11. Let the chocolate set for about 10–15 minutes at room temperature, or speed it up by placing the donuts in the fridge for a few minutes.

Notes

These are best enjoyed fresh but keep well in the fridge for up to 5 days. You can also freeze them (unglazed) and decorate fresh after defrosting.

Nutrition Facts

Calories

335

Fat

14.4 g

Carbs

43.5 g

Fiber

3.1 g

Sugar

18.5 g

Protein

7.7 g

Nutrition is approximated off of 6 servings

http://feedyoursoulsari.com/blog/chocolate-coconut-donuts-gluten-free-high-protein

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💡 More gluten free chocolate recipes you’ll love: [Paleo Chocolate Sheet Cake] / [Brownie Twix Bars] / [Raspberry Mocha Mousse Cake]