These are soft, golden high-protein Italian bomboloni. Light and fluffy on the outside with a rich chocolate filling that oozes out — a delicious low-carb take on the classic Italian filled doughnut!
Why You’ll Love This Recipe
- Soft, golden exterior with gooey chocolate center
- High protein from protein powder and almond flour
- Easy to make and freezer-friendly
- Perfect for a sweet low-carb treat
- Sugar-free and satisfying
Ingredients (Makes 12 bomboloni)
Dough
- 1½ cups almond flour
- ⅓ cup vanilla or unflavored whey protein powder
- 2 tbsp coconut flour
- 2 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ¼ cup melted butter or coconut oil
- ⅓ cup allulose or preferred sugar-free sweetener
- 1 tsp vanilla extract
- 2–3 tbsp unsweetened almond milk (as needed)
Filling
- ½ cup sugar-free chocolate spread or melted sugar-free chocolate mixed with a little heavy cream
Coating
- 2 tbsp melted butter
- ¼ cup allulose mixed with 1 tsp cinnamon (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix almond flour, protein powder, coconut flour, baking powder, and salt.
- Add eggs, melted butter, sweetener, and vanilla. Mix until a soft dough forms. Add almond milk 1 tbsp at a time if needed.
- Scoop dough into 12 equal portions and roll into smooth balls. Place on the baking sheet.
- Bake for 14–17 minutes until golden and set. Let cool slightly.
- Once cool enough to handle, use a piping bag or small knife to fill each bomboloni with the chocolate filling.
- Brush with melted butter and roll in the cinnamon-allulose mixture if desired.
- Serve warm.
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes
Nutrition (Per Bomboloni)
- Calories: ~160
- Protein: 10g
- Total Carbs: 5g
- Net Carbs: 3g
- Fat: 12g
