add almond flour, protein powder, peanut butter, maple syrup, vanilla, salt, and milk to a food processor. blend until a soft, doughy mixture forms. if too dry, add more milk 1 tbsp at a time. if too wet, blend in more protein powder.

divide the dough into 8 equal parts. roll each into a short log, then form a ring by connecting the ends and smoothing out the seam.

place on parchment and freeze for 15–20 minutes. melt chocolate with coconut oil until smooth, then dip the tops of the donuts.

return to the parchment and chill until set. store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.