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Chocolate Protons

Double Chocolate Iced Pronuts

Courtney Pruce

This one’s for all the chocoholics out there! Put Doughnuts back on the menu with seriously good protein content and full-on flavour…

By Courtney Pruce


Basic Vanilla Pronut

Double Chocolate topping


  • Calories: 243kcal
  • Protein: 8g
  • Carbs: 21g
  • Fat: 5g

Nutritional comparison

Compare Courtney's Recipe Standard Recipe Difference
Calories 243 306 -63
Protein 8g 5g +3g
Carbs 21g 49g -28g
Fat 5g 11g -6g


Start by creating the topping

  1. Mix the Sukrin sugar free icing sugar and water together in a small bowl. You are looking for a thick consistency to properly glaze each pronut.
  2. Add 1 heaped tbsp of dark cocoa powder.
  3. Add a few drops of chocolate stevia drops.
  4. Add the handfuls of chocolate chips and mix together.

Then move on to creating the pronuts

  1. Preheat your oven to 175 degrees celsius.
  2. Grease a doughnut tray with the coconut oil.
  3. Combine all the dry ingredients in a bowl and all the wet ingredients in a separate bowl. Stir each bowl until the contents are well mixed.
  4. Combine the dry ingredients with the wet ingredients and whisk until smooth. Try and avoid over mixing as the mixture can become a bit fiddly when transferring to the donut tin.
  5. Use a spoon to dollop the mixture evenly across all of the doughnuts holes in the tray.
  6. Pop the tray in the oven and cook for around 8-10 minutes. Keep an eye on the donuts whilst they are cooking, as they will become very dry and lose moisture if overcooked. To check, press on top of the donuts and see if they are squidgy to touch.
  7. Remove them from the oven and leave to cool for 10 minutes or so.
  8. Once the donuts have cooled, add the topping and serve!


Just £2.95

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