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Copycat Drumroll Donuts (Almond Flour & No Eggs!)

I’ve been slightly (okay, very) obsessed with the Drumroll Donuts since the very first time I had them. I love that they use fairly simple, better-for-you ingredients and actually taste like a real cake donut, not the usual sad “healthy” version. But let’s be honest… they are wayyy too dang expensive. Between the price and the fact that I always want more than 3, I knew I needed a homemade version that hit the same texture and flavor, extra ingredients, or the $$$. These copycat Drumroll-style donuts are my answer: almond flour–based, naturally sweetened, soft and cake-like, and easy enough to make anytime the craving hits. They also take 20 minutes....hell yeah.


donuts with sprinkles on a plate

Ingredients

Dry

  • 1¼ cups fine almond flour

  • 2 tbsp collagen peptides (Substitute: Whey protein isolate (1–1½ tbsp) can be used in place of collagen for added protein, or substitute with 2 tbsp applesauce for moisture and structure; add an extra tablespoon of yogurt or milk if needed. This keeps the almond flour from falling apart)

  • 1 tsp baking powder

  • ⅛ tsp salt

Wet

  • ¼ cup plain Greek yogurt (I like 5% or you can use thick coconut yogurt for dairy-free)

  • ¼ cup maple syrup or honey

  • 1–2 tbsp milk of choice (almond, oat, or cow — add only as needed)!!

  • 1 tsp vanilla extract

Optional Flavor Add-Ins

  • 1–2 tbsp unsweetened cocoa powder (for chocolate)

  • ½ tsp cinnamon (for cinnamon sugar version)

  • Blueberries! (this makes them like blueberry cake donuts)


Instructions

  1. Preheat oven to 350°F (177°C).Grease a donut pan or line a baking sheet if making donut holes.

  2. Whisk dry ingredients — almond flour, powdered sweetener, baking powder, salt.

  3. Add wet ingredients — yogurt, vanilla, and milk. Stir to form a soft, slightly sticky dough.If too dry → add a splash more milk; too wet → add 1–2 tbsp almond flour.

    Batter Texture: The batter should be thick, smooth, and scoopable, similar to muffin batter or soft cookie dough. It should hold its shape when spooned into the pan, not pour or spread. If it feels too dry, add a splash of milk or yogurt; if too wet, add a tablespoon of almond flour to it or your hands as you form donuts.

  4. Shape into 6–8 donuts (or donut holes). Press gently into pan.

  5. Bake ~10 minutes until the tops are set and lightly golden.

  6. Cool completely before glazing — cooling is key for texture and stopping them from breaking.


Drumroll-Style Glaze Options

Classic Vanilla Glaze

  • ½ cup powdered sweetener

  • 1–2 tbsp milk

  • ½ tsp vanillaWhisk until smooth and pourable.

Chocolate Glaze

  • ¼ cup sugar-free chocolate chips

  • 1 tsp coconut oilMelt gently and drizzle — add a splash of milk if you want it thinner.

Cinnamon Sugar

Mix 2 tbsp granular sweetener + 1 tsp cinnamon and dip warm donuts.

Vanilla Frosting

  • 2 tbsp softened butter or cream cheese

  • ¼ cup powdered sugar or powdered sweetener

  • ½ tsp vanilla

  • 1–2 tsp milk or Greek yogurt (for spreadable texture)


Notes

  • Greek yogurt replaces eggs, acting as the main binder for a soft, cake-like texture.

  • Collagen peptides boost protein and improve structure without drying the donuts out. (KEY!!!)

  • Let the batter rest a few minutes before baking so the almond flour absorbs moisture.

  • Do not overbake — donuts will firm up as they cool. Take them out before they look done!


Optional Enhancements

  • More protein: add 1–2 tbsp collagen or whey powder (will firm up slightly).

  • Pumpkin-spice version: 2 tbsp canned pumpkin + extra cinnamon.

  • Get creative with what you put on top! Add peanut butter icing, sprinkles, or jelly

  • Air fryer: 350°F for ~5–8 min.



Estimated Nutrition (per donut, makes 6):

~175 calories • ~9g protein • ~12g fat • ~7–8g carbs

(This is just for the donuts without toppings)




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