These protein packed Two Point Chocolate Candy Cane Donuts are sure to be a holiday favorite for both the kids and the adults! A Holiday treat or dessert for all winter long! They are the cutest donuts for Christmas!

I have always been a fan of the chocolate and peppermint combo, especially around the holidays. Candy canes are an especially fun and festive way to dress up a variety of treats!

Makes 12 cake-like donuts 

Are you looking for more delicious donut recipes? Be sure to check these out:

One Point Pumpkin Cinnamon and Sugar Donuts

Two Point Apple Cider Donuts

Two Point Gingerbread Donuts

How are these donuts different from traditional donuts?

These two point chocolate candy cane donuts are much lower in fat and calories than traditional donuts since they are baked and not fried. These donuts are made with with unsweetened applesauce rather than oil or butter, and are topped with sugar free vanilla frosting. Making these the perfect alternative to traditional donuts!  

What ingredients do I need to make these Two Point Chocolate Candy Cane Donuts?

• Kodiak Cakes Protein Pancake Power Cakes, Flapjack and Waffle Baking Mix, Dark Chocolate
• Zero point white sugar substitute -I use Lakanto Baking or Classic Monkfruit Sweetener
• Baking powder
• Salt
• Egg whites, at room temperature 
• Unsweetened almond milk or water  
• Pure peppermint extract
• Unsweetened applesauce 
• Pillsbury sugar free vanilla or chocolate frosting
• Peppermint candy cane, crushed 

What can I use if I don’t have Kodiak Dark Chocolate Pancake Mix?

For these donuts I use the Kodiak Dark Chocolate Pancake Mix, which is packed with protein, making these donuts a high protein snack or dessert. If you can’t locate the Kodiak Dark Chocolate Pancake Mix- you may substitute the Kodiak Dark Chocolate Pancake Mix with:

• 1 1/2 cups all-purpose flour or regular Kodiak Pancake Mix
• 1 Tbsp unsweetened cocoa powder

How do I make these Chocolate Candy Cane Donuts? 

Preheat oven to 350 degrees.

In a large bowl combine the chocolate pancake mix, sugar substitute, salt and baking powder. 

Spray two 6 count donut pan with non stick cooking spray. Set aside. 

In a separate mixing bowl combine the unsweetened almond milk or water, egg, unsweetened applesauce, peppermint extract. 

Stir the dry ingredients into the wet ingredients, mix just until combined.

Place batter into a ziplock bag. Seal bag making sure all the air is released.

Cut one corner off of the bag to create a piping bag.

Then fill prepared donut pan with batter using the piping bag. 

I use THIS donut pan to make baked donuts.

Bake the donuts for 8-10 minutes, or until a toothpick comes out clean.

Remove from the oven.

Let the donuts sit for 3-4 minutes before removing donuts from donut pan by turning the donut pans over onto a tray.

Place 4 tbsp of Pillsbury Sugar Free Frosting and 1/8 tsp peppermint extract into a small shallow microwaveable bowl.

Place bowl of frosting in the microwave for 20 seconds. 

Remove frosting from microwave and stir. 

Dip the top of each donut into melted frosting and allow the excess to fall off. 

Place donuts on a tray 

before topping with crushed candy canes. 

(I put them in a ziploc bag and crush them with a rolling pin )

Makes 12 donuts 

Ingredients:

• 1 1/2 cup Kodiak Cakes Protein Pancake Power Cakes, Flapjack and Waffle Baking Mix, Dark Chocolate
• 1/3 cup zero point white sugar sweetener – I use Lakanto Baking or Classic Monkfruit Sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 2 egg whites, at room temperature 
• 1/2 cup unsweetened almond milk or water  
• 1 tsp pure peppermint extract
• 1/2 cup unsweetened applesauce 
• 4 Tbsp Pillsbury sugar free vanilla or chocolate frosting
• 1 regular size peppermint candy cane, crushed 
• 1/8 tsp pure peppermint extract 

Directions:

1. Preheat oven to 350 degrees. Spray two 6-count donut pan with non stick cooking spray. Set aside. 
2. In a large bowl combine the chocolate pancake mix, sugar substitute, salt and baking powder. 
3. In a separate mixing bowl combine the unsweetened almond milk or water, egg, unsweetened applesauce, peppermint extract. 
4. Stir the dry ingredients into the wet ingredients, mix just until combined.
5. Place batter into a ziplock bag. Seal bag making sure all the air is released. Cut one corner off of the bag to create a piping bag.
6. Pipe the batter into the donut pan, filling each donut hole about 1/2 full.
7. Bake the donuts for 8-10 minutes, or until a toothpick comes out clean.
8. Let the donuts sit for 3 minutes before removing donuts from donut pan by turning the donut pans over onto a tray.
9. Place 4 Tbsp of Pillsbury Sugar Free Frosting and 1/8 tsp peppermint extract into a small shallow microwaveable bowl. Place bowl of frosting in the microwave for 20 seconds. 
10. Remove frosting from microwave and stir. 
11. Dip the top of each donut into melted frosting and allow the excess to fall off. 
12. Place donuts on a tray then top each donut with crushed candy canes. (I put them in a ziploc bag and crush them with a rolling pin )

Makes 12 donuts 

2  Points® for 1 donut or 2 donuts for 5 Points®

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Notes: 

1. The Lakanto Monkfruit Sweetener (sugar substitute) that is used in this recipe is zero points. Please keep in mind-the point value can vary depending on the brand of sugar substitute you choose to use.  Lakanto Monkfruit Sweetener also has a 1:1 ratio to real sugar. If you use a different sugar substitute you will want to use the equivalent to real sugar that is recommended on back of the sugar substitute package.