I know, seeing healthy and double chocolate in the same title seems bonkers. But hear me out – these Healthy Double Chocolate Donuts are just 5 WW SP each on blue and purple plans, 6 points on green, toppings and all. And I’m not talking about some tiny, fake-sugar-laden donut either. I’m talking real sugar, flour, and cocoa. The end result? A fluffy, indulgent donut, dipped in a chocolate topping that takes these over the top.
Ingredients in healthy double chocolate donuts
Though these are lower in calories (and thus, WW points), the ingredient list is pretty simple. To make these donuts, you’ll need the following:
- Baking powder
- Baking soda
- Cocoa powder
- Espresso powder
- Vanilla extract
- Vegetable oil
- Unsweetened almond milk
- Nonfat Greek Yogurt
That’s it! Yeah, really. Then, the process of making these is really as easy as mix, pour, bake, and top.
The topping is a combination of melted chocolate (I use Lily’s which is low in points) and a little hint of Smart Balance. Smart Balance is a vegetable oil blend that looks, tastes, and acts like butter, with less fat and calories. It’s great in savory dishes and baked goods, and it’s become a staple at home for me. By adding a hint of Smart Balance (a fat) to the chocolate, you ensure that the topping is soft enough to comfortably bite through. If you just use chocolate, you’ll get a crunchy chocolate shell (which honestly doesn’t sound half bad).
Variations and Storage
If you’re looking for some other flavor profiles, I have some other tasty donut recipes on my site. Search donuts and you should find lemon donuts, apple cider donuts, and even cereal milk donuts! All of them are WW friendly and absolutely delicious.
If you’re looking to keep the chocolate base but change up the topping, you can make a basic glaze (5 tbsp powdered sugar + 1.5 tbsp milk or cream) and top with some sprinkles. You could also use a different kind of chocolate (white chocolate, extra dark, etc). Lastly, you can mix up the topping. I’m partial to sprinkles because of the fun factor, but you can do crushed nuts, extra chocolate chips, etc.
Lastly, if you’re looking to keep these even lower in points, they’re only 3 points each without the topping (and still tasty)!
I store these in the fridge for up to 3 days, assuming they even last that long. I like to leave them out for 20 or so minutes before eating so that they can come to room temperature for maximum softness. Serve with a cup of hot tea or coffee and enjoy!
Healthy Double Chocolate Donuts
- Mixing Bowls
- Donut Pan
- Cooling Rack
- 1/2 cup all purpose flour
- 2 tbsp sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tbsp cocoa powder
- 1/4 tsp espresso powder
- pinch salt
- 1 medium egg
- 1 tsp vanilla extract
- 1.5 tbsp vegetable oil
- 1 tbsp unsweetened almond milk
- 1/2 cup nonfat Greek yogurt
- 1/3 cup Lily’s dark chocolate chips melted
- 1/2 tsp smart balance
- Preheat oven to 350F
- Combine flour, salt, baking powder, cocoa, espresso powder, baking soda, sugar and whisk together to combine
- In a separate bowl, whisk together egg, Greek yogurt, oil, almond milk, and vanilla until mixture is smooth
- Pour wet ingredients into dry ingredients and stir to combine, until you have a uniform mixture with a consistency of cake batter
- Spray your donut pan with cooking spray and put roughly 2 tbsp of batter into each. It doesn't need to be filled to the top, as these will rise
- Bake for 10-13 minutes, until they’ve risen a bit and a toothpick comes out clean. They should be light and springy.
- Allow donuts to cool to room temp on a cooling rack
- Melt Lily's dark chocolate baking chips in a microwave safe bowl in 30 second intervals, stirring until smooth. Add 1/2 tsp Smart Balance and mix until you have a uniform, chocolate topping.
- Spoon 1 tsp of chocolate topping onto each donut and spread with a spoon. Top with sprinkles and enjoy!