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Chocolate Protein Munchkins

Chocolate Protein Munchkins
These protein donut holes are a healthier alternative to protein bars, offering more protein and fewer calories in a soft and fluffy form. They are great for meal prep when the dough is kept raw.
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Shared by a CookEase Chef

Recipe Details

Prep15m
Cook5m
Chill5m
Total25m
Servings: 25
Difficulty: Easy
Per serving: 1 donut hole (approx. 10g)
17
Calories
1.8g
Protein
2.4g
Carbs
0.1g
Fat
Tags:
protein donutshealthy desserthigh proteinlow calorieair fryer
Original Source

Ingredients

Main

  • 60gAll-purpose Flour
  • 1tspBaking Powder
  • 15gWhey Protein(Chocolate flavor recommended)
  • 15gCasein Protein
  • 15gCocoa Powder(Combination of 5g black cocoa and 10g natural cocoa)
  • 20gErythritol(Granulated)
  • 130gGreek Yogurt
  • 1pinchSalt

Icing

  • 30gErythritol(Powdered, blended from granulated)
  • dropsWater Or Almond Milk(As needed to form icing)

Instructions

  1. 1 In a bowl, whisk together flour, baking powder, whey protein, casein protein, cocoa powder, granulated erythritol, and salt.
  2. 2 Add Greek yogurt to the dry ingredients.
  3. 3 Mix until a dough forms. It may be dry and crumbly initially; press the dough into the remaining powders until it forms a cohesive ball.
  4. 4 Do not knead the dough. The consistency should be soft and slightly sticky.
  5. 5 Place the dough in the freezer for a few minutes until it's less sticky.
  6. 6 Prepare the icing by blending 30g of granulated erythritol until powdered. Add drops of water or almond milk until an icing consistency is formed.
  7. 7 Weigh the dough and divide it into 25 equal portions (approximately 10g each).
  8. 8 Roll each portion into a ball to form the donut holes.
  9. 9 Spray the donut holes with cooking spray and place them in the air fryer basket, ensuring they are spaced evenly and not touching.
  10. 10 Air fry at 350°F (175°C) for 5 minutes.
  11. 11 Remove the donut holes from the air fryer.
  12. 12 Toss the warm donut holes in the prepared icing until coated.

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Chef's Notes & Tips

  • The recipe involves a combination of casein and whey protein to achieve the best texture: casein provides moisture, while whey adds fluffiness. The creator recommends making powdered erythritol at home by blending granulated erythritol to save money.
  • This dough can be stored in the refrigerator and air-fried when ready to eat for a fresh snack.