Chocolate Protein Donuts #proteindonuts
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Chocolate Protein Donuts #proteindonuts





Chocolate Protein Donuts

1 scoop Brownie Batter protein powder 2 TBSP (14g) coconut flour 2 TBSP (14g) almond flour 2 TBSP unsweetened cocoa powder (Dutch processed, if available, yields the richest flavor) 1 ¼ tsp baking powder 1 egg 5 fl oz liquid egg whites 3 fl oz unsweetened almond milk 3 Flex Flavors of your choice (optional) Optional protein frosting: 1 1/4 scoop Brownie Batter protein powder 3 TBSP water or other liquid 1 Flex Flavor, if desired Preheat oven to 350. Apply non-stick spray/oil to 5 wells of donut baking pan with full-size (3.5” across) wells. If using a silicone baking pan, place on a firm baking sheet. In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well. Pour into prepared donut pan and bake until cooked through, approximately 18-20 minutes, being careful not to overbake. Remove from oven and allow to cool a few minutes on cooling rack. If using a silicone pan, run a knife or spatula gently around the edges to ensure that donuts release easily. Remove from pan and allow to cool. Serve warm or store in the fridge. For frosted/glazed donuts, cool donuts completely. Mix protein powder and flex flavor with liquid, a small bit at a time, until spreadable consistency is reached. Spread on donuts and garnish, if desired. Consider making up small zip-top bags containing pre-measured dry ingredients. Flex flavors can be added at this time, if desired. Having donut “mixes” at the ready makes it possible to throw the batter together in less time than it takes to preheat the oven! This recipe also doubles nicely, making it ideal for make-ahead and meal prep. Notes: Birthday Cake, Creme Brulee and Monkey Bread are popular Flex Flavors for use in this recipe. Peanut Butter Crunch, Coconut Biscotti, Italian Almond Cookie or any other Flex Flavor, can be substituted based on preferences or availability. For pans with smaller donut wells, baking time will be reduced. If using a metal non-stick pan, reduce baking temperature to 325 and increase baking time accordingly. Macros per donut: Cal: 93 // Fat: 3.9 // Sat Fat: 1.4 // Carbs: 5.5 // Fiber: 2.9 // Pro: 10.4 // Sugar: 0.3 Macros per donut (with protein frosting): Cal: 123 // Fat: 4.4// Sat Fat: 1.8 // Carbs: 6.5 // Fiber: 3.4 // Pro: 15.9 // Sugar: 0.3 Macros for rainbow sprinkles (additional): Cal: 10 // Fat: 0.5 // Carbs: 1.5 // Protein: 0 // Sugar: 1

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