High Protein Boston Cream Donuts
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Soft, cake-like boston cream donuts filled with creamy vanilla custard and finished with a glossy chocolate topping, all made with simple ingredients and surprisingly easy steps.
These donuts are light golden on the outside, tender in the center, and finished with that classic Boston cream look that makes them feel bakery-worthy.
On this blog, we like testing out popular dessert recipes , but with a twist. We try to make them macro-friendly.
Majority of the recipes are either just high protein or low calorie plus high protein for weight loss, so you can enjoy some sweet treats without the calories that usuallly accompany them.
Why You Will Love This Recipe
- High protein with 19 grams per donut, making it far more satisfying than a standard dessert
- Lower calorie than traditional Boston cream donuts while still feeling indulgent
- Soft, cake-style texture that does not dry out
- Simple ingredients with flexible substitutions
- Perfect for meal prep and make-ahead snacks
- Looks impressive without complicated techniques
- Balanced sweetness that works for breakfast or dessert
These donuts are high protein, lower carb, and lighter than classic bakery versions. Each donut comes in at about 157 calories with 12 grams of total carbs.
Depending on the brands you use, net carbs are approximately 8 to 9 grams per donut. While this recipe is not strict keto due to the oat flour and custard powder, it fits well into a low-carb, high-protein lifestyle.
Storage is easy, they hold up well in the fridge, and they can be prepped ahead for the week.
Ingredients You Need
Oat Flour (50g)
Blended oats give these donuts structure and a soft crumb. This is not optional if you want the same texture. Almond flour will make them too fragile, and coconut flour will dry them out.
Baking Powder (1.5 tsp)
Essential for lift. Make sure it is fresh or the donuts will turn out dense.
Natural Sweetener (15g)
A granulated sweetener like Natvia Gold works best. Liquid sweeteners will change the batter consistency.
Cinnamon (1.5 tsp)
Adds warmth and balances the sweetness. You can reduce it, but I do not recommend removing it entirely.
Salt (1/2 tsp)
This sharpens all the flavors and prevents the donuts from tasting flat.
Vanilla Extract (1.5 tsp)
Used in both the donut base and filling flavor profile. Real vanilla gives the best result.
Vanilla Yogurt (120g)
Low-fat vanilla Greek-style yogurt keeps the donuts moist. Plain Greek yogurt works, but you may need a little extra sweetener.
Egg (1 large)
Provides structure and richness. Egg substitutes are not recommended here.
Vanilla Custard Filling
Vanilla Custard Powder (40g)
A protein custard powder works best for thickness and protein content. Standard custard powder will work but will slightly lower protein.
Water (about 100 ml)
Add gradually. The custard should be thick but pipeable, not runny.
Chocolate Topping
Chocolate Protein Powder (30g)
Choose one that mixes smoothly. Gritty protein powders will affect texture.
Cocoa Powder (5g)
Deepens the chocolate flavor and helps balance sweetness.
Skim Milk (about 120 ml)
Used to thin the topping. Any milk works, but higher fat milk will increase calories.
Step-by-Step Directions
Preheat your oven to 180°C and lightly grease a donut pan.
In a bowl, whisk together oat flour, baking powder, sweetener, cinnamon, and salt until evenly combined.
Add vanilla extract, yogurt, and egg. Mix until you have a smooth, thick but scoopable batter.
Spoon or pipe the batter into the donut pan or small ramekins, filling each cavity about three-quarters full.
Bake for 12 to 15 minutes, until the donuts are just firm to the touch and lightly golden. Do not overbake.
Let the donuts cool completely before filling. This is important or the custard will melt.
For the custard, whisk custard powder with water a little at a time until thick and smooth. Chill briefly if needed.
Carefully slice each donut or use a piping tip to inject the custard into the center.
For the topping, whisk protein powder, cocoa powder, and milk until smooth and pourable.
Spoon or dip the tops of the donuts into the chocolate topping. Let set before serving.
Tips for Success
- Do not overbake. The first time I tested these, I left them in two minutes too long and they lost that soft donut texture.
- Let the donuts cool fully before filling. Warm donuts will cause the custard to thin out.
- Add liquid to the custard slowly. Too much water will make it impossible to pipe.
- Use a smooth-mixing protein powder for the topping. Grainy powders will not give a glossy finish.
- Store the donuts chilled once filled to keep the custard stable.
Frequently Asked Questions
Are these donuts keto?
They are low carb and high protein but not keto due to oat flour. For a keto version, the texture would need to change significantly.
How many net carbs are in each donut?
Approximately 8 to 9 grams net carbs per donut, depending on brands used.
Can I make these ahead of time?
Yes. Store filled donuts in the fridge for up to three days.
Can I freeze them?
Freeze the donuts without filling. Add custard and topping after thawing for best texture.
Protein Boston Cream Donuts
Ingredients
Method
- Preheat your oven to 180°C and lightly grease a donut pan.
- In a bowl, whisk together oat flour, baking powder, sweetener, cinnamon, and salt until evenly combined.
- Add vanilla extract, yogurt, and egg. Mix until you have a smooth, thick but scoopable batter.
- Spoon or pipe the batter into the donut pan, filling each cavity about three-quarters full.
- Bake for 12 to 15 minutes, until the donuts are just firm to the touch and lightly golden. Do not overbake.
- Let the donuts cool completely before filling. This is important or the custard will melt.
- For the custard, whisk custard powder with water a little at a time until thick and smooth. Chill briefly if needed.
- Carefully slice each donut or use a piping tip to inject the custard into the center.
- For the topping, whisk protein powder, cocoa powder, and milk until smooth and pourable.
- Spoon or dip the tops of the donuts into the chocolate topping. Let set before serving.
Notes
If you love high-protein desserts like this, save this recipe and join my email list so you never miss new tested recipes that actually work.
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