Protein Maple Bacon Donuts

Written by: Macy Smith


Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 donuts



  • 2 ¼ cups Flourish Buttermilk Protein Pancake Mix 

  • ½ tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • 1 tsp cinnamon

  • ¼ tsp allspice

  • ¼ tsp ground cardamom

  • ¼ tsp ground ginger

  • 1 cup almond milk

  • ⅓ cup maple syrup

  • ¼ cup coconut oil, melted and cooled

  • 1 tsp vanilla extract

Maple Bacon Topping

  • 1 cup powder sweetener

  • ½ tsp cinnamon

  • 2 tbsp maple syrup

  • 1 tbsp almond milk

  • 1 package (450g) Beretta Bacon Bits, cooked


  1. Preheat the oven to 375F degrees and grease a donut pan with coconut oil.

  2. In a large bowl, whisk together Flourish, baking powder, baking soda, salt, cinnamon, allspice, cardamom and ginger. Set aside.

  3. In a separate bowl, whisk together almond milk, maple syrup, coconut oil, and vanilla extract until incorporated.

  4. Pour the wet ingredients into the dry and mix until combined. Be careful not to overmix.

  5. Spoon the donut mixture into a piping bag, or a large ziplock bag with a hole cut in the corner and pipe the batter into the pan filling 3/4 of the way full.

  6. Bake for 8-10 minutes or until a toothpick comes out clean.

  7. To make the glaze, mix all the glaze ingredients together in a shallow bowl until smooth. The mixture should be smooth and silky, but not too thin. 

  8. Once the donuts are cooled, dip them in the glaze and sprinkle cooked bacon on top. 

  9. Let sit for 30 minutes for the glaze to set.


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