Measure 1/2 cup nut butter (or allergy-friendly sub) and 1/4 cup protein powder. Place the nut butter in a medium bowl.

If the nut butter is very stiff, warm it gently until stirrable (for example, microwave in 5–10 second intervals, stirring between, or set the jar in warm water) so it loosens but is not hot.

Add the 1/4 cup protein powder to the bowl and stir with a spatula or spoon until the mixture is uniform and begins to hold together. Use firm pressure to press and mix the ingredients into a dough.

If the mixture is crumbly or seems too dry, let it rest 2–5 minutes so the protein powder can absorb some moisture, then knead or press it with clean hands until it holds together. Do not add other ingredients.

If the dough is too sticky to handle, chill the bowl in the refrigerator for 15–30 minutes to firm it up; if already shaped, chill the formed pieces for 10–15 minutes.

Portion the dough with a spoon or small scoop and roll between your palms to form bite-sized donut holes. Wipe your hands with a damp cloth as needed to prevent sticking.

If desired, roll or dip the donut holes in optional toppings (powdered sugar, glaze icing, sprinkles, cinnamon sugar, mini chocolate chips, chia seeds, etc.) or press toppings onto the outside. Allow any glaze to set before storing.

Store the donut holes in an airtight container at room temperature, in the refrigerator, or in the freezer, depending on how firm you prefer them.