For the Donuts:

1/2 cup granulated erythritol (like Swerve)

3 eggs

3 Tablespoons ground flaxseed

2 Tablespoons oil

2 Tablespoons unsweetened coconut milk

2 teaspoons vanilla extract

Stevia drops, to taste (about 1/2 dropper used)

1/2 cup + 2 Tablespoons gluten-free chocolate brown rice protein powder

2 Tablespoons coconut flour

1 Tablespoon cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

For the Sugar-Free Protein Glaze:

3 Tablespoons powdered Swerve

2 Tablespoons vanilla (or chocolate) gluten-free brown rice protein powder

1 teaspoon vanilla extract

2 Tablespoons unsweetened coconut milk or water

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For the Donuts:

Preheat your oven to 350°F (175°C) and lightly grease a donut pan with oil or cooking spray.
In a large mixing bowl, whisk together erythritol, eggs, ground flaxseed, oil, coconut milk, vanilla extract, and stevia drops until smooth.
In a separate bowl, combine the gluten-free chocolate brown rice protein powder, coconut flour, cocoa powder, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until fully combined. The batter will be thick.
Spoon or pipe the batter into the donut pan, filling each cavity about 3/4 full.
Bake for 18-20 minutes or until a toothpick inserted into the center of a donut comes out clean.
Allow the donuts to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

For the Protein Glaze:

In a small bowl, whisk together powdered Swerve, protein powder, vanilla extract, and coconut milk (or water) until smooth.
Once the donuts have cooled, drizzle the glaze over the top of each donut and let it set for a few minutes before serving.

Store donuts in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.

If you don’t have a donut pan, use a muffin tin, though the texture may slightly differ.

To make these vegan, substitute eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use plant-based protein powder.