Vanilla Protein Donuts and Cake: THM Deep-S Keto
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Now you can have your cake (and donuts) and eat it, too! Vanilla Protein Donuts and Cake are THM Deep-S, keto, high-protein, gluten-free, nut-free and dairy-free! And only 0.8 net carbs per serving!
My birthday is coming up and I realized that it falls on a Deep-S day during my upcoming fuel-cycle. So I wanted to see if I could figure out how to make a traditional yellow cake, Deep-S style, for my birthday cake! 🎂 And, while I was at it, some glazed and powdered donuts would be nice, too. 😉🍩 Well, here ya go folks! These Vanilla Protein Donuts and Cake are out-of-this-world good! So rich and moist! And they have a secret ingredient – yellow summer squash (but don’t worry, you can’t tell it’s in there)!
The vanilla version of my popular Deep-S Chocolate Protein Donuts and Cupcakes
My Deep-S Chocolate Protein Donuts and Cupcakes recipe was such a hit, I wanted to make a vanilla version of it! However, they are not exactly the same recipe. The chocolate one uses spinach (which is well hidden by the cocoa). This recipe uses yellow squash instead to give a natural yellow color. After all, it is a yellow cake recipe! 😉 Some of the ingredients and ingredient amounts are slightly different, too. But they are both very rich and moist! 😋
This recipe has a Vanilla Buttercream frosting, while the chocolate one has a Skinny Chocolate frosting. But feel free to swap them up, too! Like vanilla on chocolate or chocolate on vanilla!
You can make cupcakes or even a layered cake with this recipe! The collagen will not yield big thick layers, though, so you may want to double the recipe (or sub whey protein) if you need something thicker. And you’ll want to double your frosting, as well!
And, while the chocolate recipe makes chocolate glazed donuts, this recipe can be used for glazed “Krispy Kreme” style donuts and powdered donuts. 😋 You could also glaze the vanilla donuts with chocolate, too, (like Chocolate Gem Donuts) if you so desire! So many possibilities!
What’s in Vanilla Protein Donuts and Cake?
Collagen Peptides – Provides protein and acts as a gluten-free, zero carb “flour”. Whey protein isolate can be substituted and I’ve provided the amounts in the recipe card. The collagen gives a moist, delicate crumb while WPI is drier and fluffier.
Oat Fiber – This is not the same as oat flour or oat bran. Oat fiber is made from the hulls of the oats and is basically pure fiber and zero net carb. It’s very absorbent and gives structure to the donuts and cake, acting as a gluten-free “flour”. Coconut flour may work as a substitute, though would change the recipe to THM-S instead of Deep-S. I would try 1/3 cup coconut flour in place of the 1/2 cup oat fiber.
Psyllium – This is also basically pure fiber and gives a bread-like texture to gluten-free baked goods. I buy NOW Whole Psyllium Husks and grind it into a fine powder in my coffee/spice mill BEFORE measuring. I have not tried this recipe with whole psyllium flakes/husks or psyllium powder but they should work as long as you weigh them out to 10g. Golden flaxseed meal may work as a substitute (though may need different amount) but would change the recipe to THM-S fuel.
Yellow Summer Squash – Like zucchini, yellow squash is a great low-carb, non-starchy veggie that is keto and allowed during Deep-S. Beside providing nutrients and fiber, it also provides moisture and richness. If you don’t have access to yellow squash, riced cauliflower or zucchini should work, too! But, of course the color may be a little different (peel zucchini if you don’t want green specks). It’s the dead of winter here right now but I was able to find yellow squash at my local Aldi’s.
What’s not in them?
Nuts – Nuts and nut flours (including almond and coconut) are not allowed in Deep-S. (Though small amounts of unsweetened almond milk is allowed but can be subbed for a nut-free milk). DS focuses on pure fats, protein, and leafy greens. While nuts are high-fat, they have too many carbs to be considered a “pure” fat.
Dairy – Dairy is also not allowed in DS. The only exception is butter, but coconut oil is recommended. This recipe can be made 100% dairy-free with collagen and coconut oil (lard would work, too). But, refined or butter-flavored coconut oil may be best if you don’t want the donuts/cake to have a slight coconut flavor. If using refined coconut oil, you may want to add a little butter extract to give a buttery flavor.
However, even though these donuts/cupcakes/cake are allowed in Deep-S, make sure to still focus on your pure fats, proteins and greens!
They’re easy to make!
Like the Chocolate version, these Vanilla Protein Donuts and Cake are super easy to make! In fact, they’re mostly made in the blender!
Just start with room temperature eggs, blend the wet ingredients in the blender until smooth, and then add the dry ingredients until just mixed. Then let the batter sit for 5 minutes to allow the “flours” to expand and absorb and you’re ready to bake!
The glaze is easy to make, too! Just mix the ingredients together and coat the donuts. And they’re ready to eat! 😋
To make the frosting, you’ll first need to “bloom” the gelatin in a little unsweetened almond milk for about 5 minutes. Then you add some hot almond milk to dissolve the “bloomed” gelatin. Next you add your melted fat and other ingredients. It’ll be very “soupy” at first but it will thicken as it cools.
To quickly cool the frosting, place the mixing bowl in some ice water and stir every couple minutes as it thickens. Add a teaspoon at a time of almond milk as it cools/thickens, continuing to “fluff” it up like frosting, until it reaches your preferred thickness. Then it’s ready to use on top of your fully-cooled donuts/cupcakes/layered cake!
Helpful tools for making Vanilla Protein Donuts and Cake:
Vanilla Protein Donuts and Cake: THM Deep-S KetoCourse: THM Deep S, Dessert, Snack, BreakfastCuisine: AmericanDifficulty: Easy
Now you can have your cake (and donuts) eat it, too! Vanilla Protein Donuts and Cake are THM Deep-S, keto, high-protein, GF, nut-free and dairy-free!
- Wet Ingredients:
4 eggs (room temperature)
1 cup shredded yellow summer squash (riced cauliflower or peeled zucchini should work, too)
1 TBS vanilla extract
1 tsp apple cider vinegar
Liquid stevia (or equivalent) to taste, optional (I add 10 drops liquid stevia)
- Dry Ingredients:
6 TBS sweetener (I use Lakanto Golden)
1/2 cup or 38g oat FIBER (use only 6-7 TBS if subbing whey protein isolate)
1 TBS or 10g ground psyllium husks (I use NOW Whole Psyllium Husks and grind it into a fine powder in my coffee/spice mill BEFORE measuring)
1 TBS baking powder
1/2 tsp xanthan gum
1/2 tsp sea salt
- Donut Glaze:
1/4 cup powdered sweetener (I grind up Lakanto Golden in my coffee/spice mill BEFORE measuring)
2 tsp (or more) unsweetened almond milk or preferred “milk”
1/2 tsp vanilla extract
Sea salt to taste
- Vanilla Buttercream Frosting
1/2 cup powdered sweetener (I grind up Lakanto Golden in my coffee/spice mill BEFORE measuring)
6 TBS melted butter or coconut oil (refined or butter-flavored and optional butter extract)
4 tsp unsweetened almond milk to “bloom” the gelatin + 2 TBS hot milk to dissolve the gelatin + 3 TBS (or more) milk to thin frosting once cooled and thickened.
1 tsp powdered gelatin
1 tsp vanilla extract
1/4 tsp sea salt, or to taste
- Pre-heat oven to 350* and prepare donut, muffin pan or cake pans (or pre-heat Babycakes donut maker).
- If eggs are stored in fridge, put in hot tap water for a few minutes to bring to room temperature.
- Measure other wet ingredients into blender while eggs are warming up.
- Mix dry ingredients into medium sized mixing bowl and set aside.
- Eggs should now be room temperature. Crack and add them to wet ingredients in blender and blend until smooth.
- Then either slowly add dry ingredients to the wet ingredients in the blender (while on low) or pour the wet ingredients into dry ingredients and whisk until smooth and uniform (but don’t “over-mix”).
- Let batter sit for about 5 minutes to let ingredients expand and absorb.
- Then portion batter into donut or muffin pan or start cooking in preheated Babycakes donut maker. Makes approximately 1 dozen cupcakes, 2 (thinner) layers for layered cake, 13-14 regular-sized donuts or about 25-30 mini-donuts (yields will vary). Cupcakes, cake, and regular-sized donuts take about 16-20 minutes or until tops are firm, slightly brown and toothpick comes out clean in the center. Whey protein isolate baked goods need less time than those made with collagen. In Babycakes maker, I cook until green light comes on and then flip them over and cook until green light comes on again. (Times may vary depending on ingredients used and individual oven temperatures so keep an eye on your first batch!)
- While the donuts or cupcakes are baking, make the glaze or frosting. Just stir together the glaze ingredients until smooth and it’s ready to go. Thin with additional “milk” until reach preferred thickness. Then dunk the donuts into the glaze or brush it on. For the frosting, “bloom” the gelatin first by stirring the gelatin powder into 4 tsp of almond milk. Allow to sit for about 5 minutes. Take another 2 TBS of almond milk and heat in microwave for about 20 seconds and stir into the gelatin mixture to dissolve it. Now warm the butter/coconut oil (about 30 seconds in the microwave) and stir it into the gelatin/almond milk mixture. Finally, stir in the rest of the ingredients and set mixing bowl in ice water. Give it a stir every few minutes as it cools/thickens. When cool but not fully cold/”set”, whisk/whip it until it resembles frosting (adding 1 tsp “milk” at a time until reach preferred thickness) and it’s ready to use.
- Collagen donuts and cupcakes may be a little delicate when first come out of the oven but will firm up as they cool. Let cupcakes/cake/donuts cool to room temperature before frosting. They just need a few minutes to cool if applying glaze or powdered sugar. If using chocolate glaze, follow the glazing instructions in that recipe.
- Macros based on 12 servings (so about 1 cupcake per serving) and made with collagen (does not include frosting/glaze): approx. 91 calories, 0.8g net carbs, 5.4g fat, and 8.2g protein.
- Since a greater volume of ingredients is used in the collagen version of this recipe, I get higher yields (aka more donuts/cupcakes) when using collagen than when using WPI. But I find that WPI rises more than collagen so less batter is generally needed anyway.
12 servings per container
- Amount Per ServingCalories91
- % Daily Value *
- Total Fat
- Total Carbohydrate
- Dietary Fiber 2.5g 10%
- Protein 8.2g 17%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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