Carnivore Mini Donuts
These carnivore mini donuts are designed to recreate a classic favourite using simple, animal-based ingredients. They bake up with a lightly golden exterior and a soft, cake-like interior that holds its shape without being eggy or dense. Finished with a light glaze or a soft powdered coating, they offer a familiar texture and satisfying bite while staying clean and nourishing.
Ingredients
Donut dough
Optional honey glaze
Optional light powdered finish
Instructions
Make the donuts
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Preheat oven to 325°F (163°C). Lightly grease your mini donut mold with butter.
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In a small bowl, sprinkle gelatin over 1½ tbsp cold water. Let sit for 5 minutes to fully bloom.
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Separate the room temperature eggs into two separate bowls.
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In a clean, dry bowl, add egg whites with a pinch of salt. Whip to soft peaks only. The peaks should gently fold over, not stand stiff. Set aside.
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In a separate bowl, whisk together: egg yolks, heavy cream, melted butter and optional honey and vanilla (if using). Mix until fully smooth and combined.
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Gently warm the bloomed gelatin until it becomes fully liquid. Do not overheat, it should be warm, not hot.
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Slowly whisk the melted gelatin into the yolk mixture, stirring continuously to prevent clumping.
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Add egg white protein powder and collagen powder. Whisk until the mixture is smooth and slightly thickened.
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Add whipped egg whites in 2–3 additions. Gently fold using a spatula: cut through the center, lift and fold over. Do not stir or overmix. The batter should remain light and airy.
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Before filling molds, check that batter is: light and fluffy, lightly thick (not runny). If too thin, add ½ tbsp egg white protein powder and gently fold in.
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Pipe or spoon batter into mini donut cavities, filling each about ⅔ to ¾ full. Bake for 14–16 minutes. Donuts are ready when: tops are set, edges are just lightly golden, centers spring back gently when touched.
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Turn off oven, crack the door open, and leave donuts inside for 8–10 minutes.
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Remove donuts from mold and place directly on cookie sheet with a cooling rack.
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Return to oven for 5–7 minutes to lightly firm the exterior.
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Let donuts cool for 20 minutes before glazing or cutting. This allows the structure to fully set.
Optional honey glaze
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Gently melt butter, then whisk in honey and hot water until smooth.
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Lightly dip or drizzle over donuts.
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Let set for 5–10 minutes
Optional light powdered finish
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Ensure donuts are fully cooled and dry.
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Lightly dust or gently toss in mixture.
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Apply a light coating only.
Watch the full recipe video here
Equipment
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 38kcal
- % Daily Value *
- Total Fat 2g4%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 31mg11%
- Sodium 24mg1%
- Potassium 19mg1%
- Total Carbohydrate 1g1%
- Dietary Fiber 0g
- Sugars 1g
- Protein 3g6%
- Vitamin A 97 IU
- Vitamin C 0 mg
- Calcium 11 mg
- Iron 0 mg
- Vitamin D 0 IU
- Vitamin B12 0 mcg
- Magnesium 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For Best Results
- Soft peaks are key, do not whip egg whites too stiff
- Fully dissolve gelatin for smooth texture
- Avoid overbaking, minis cook quickly
- Let donuts rest before handling for best structure
- For less eggy flavor, allow full cooling before tasting
Expected Texture
- Soft, cake-like interior
- Holds shape when picked up
- Lightly firm outer layer after optional finish
- Not wet, not rubbery, not eggy
Disclaimer: Nutritional information is estimated based on standard ingredient data and may vary depending on specific brands or ingredient variations used. This information is provided for general guidance only and should not be considered medical or nutritional advice. Always consult with a qualified healthcare provider or nutritionist for personalized recommendations.
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