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Lemon Meringue Donuts [gluten-free + high protein]

4.8 from 4 reviews


  • 1/2 cup of rolled oats, ground into flour
  • 15 grams vanilla whey protein (about 1/2 scoop)
  • 2 tbsp coconut flour
  • ¼ tsp cinnamon
  • ½ tsp ginger
  • 1 tsp baking powder
  • ½ tsp baking soda
  • Wet ingredients:
  • 2 tbsp of plain greek yogurt
  • 2 tbsp liquid egg whites
  • 1/2 cup unsweetened almond milk
  • 1/2 tsp of apple cider vinegar
  • 1 small Meyer lemon, pureed (approx. 70 grams)


  1. Preheat the oven to 375 degrees. In a small cup, combine you almond milk and vinegar and set aside. In a food processor, grind oats into flour. Mix with the rest of your dry ingredients.
  2. In your smaller bowl combine all of the wet, including the almond milk mixture and pureed lemon until there are no clumps. Fold your wet into your dry and stir but do not over-mix. It should be thick but not overly so. Portion out your batter into 6 well-sprayed doughnut wells and place into the oven. Bake for 15 minutes or until tops are lightly golden brown.