These Blueberry Glazed Protein Donuts are bursting with fresh blueberries and smothered with an irresistible sugar free vanilla glaze. These are perfect for spring or anytime you're craving a more fruity donut! This recipe is gluten free, and low in sugar and carbs, too.
NOTES: The coconut flour can be swapped for half a cup of additional gluten free baking flour or all purpose flour. You can also swap the whole egg for egg whites for slightly lower fats, or omit the coconut oil in the batter for another tablespoon of applesauce. Fresh or frozen blueberries work great in this recipe!
Blueberry Glazed Protein Donuts
Makes 6 servings
1/2 cup (60g) Metabolic Nutrition Protizyme in Vanilla Cake
1/4 cup coconut flour
3 tbsp. gluten free baking flour
1/3 cup calorie-free granulated sweetener (we used Swerve)
3/4 tsp. baking powder
1/4 tsp. salt (optional)
1/4 cup nonfat plain Greek yogurt
1/4 cup unsweetened applesauce
1 large whole egg
1 tbsp. coconut oil, melted (optional)
1 tsp. pure vanilla extract
1/4 cup blueberries
6 tbsp. calorie-free powdered sweetener (we used Swerve Confectioner's)
2 tbsp. unsweetened almond milk
1 tbsp. coconut oil, melted
1/8 tsp. pure vanilla extract
Preheat your oven to 350 degrees F.
Whisk together dry ingredients (through salt) in a medium mixing bowl.
Add wet ingredients (through vanilla) and mix until a thick batter forms.
Gently fold in blueberries.
Spoon batter into a baggie, seal it, and cut off one corner (slightly smaller than the width of your donut well). Squeeze batter into a well-greased donut pan.
Bake donuts in your preheated oven for 15-20 minutes or until set to the touch.
While the donuts cool, combine glaze ingredients until smooth and glossy.
Arrange donuts on a cooling rack or plate and spread glaze/frosting over top. Enjoy!
Leftover donuts will keep in the fridge in an airtight container for at least a week.
Calories (per donut, including optionals): 134kcal, Fat: 6.5g, Sat fat: 4.8g, Carbs: 9g*, Fiber: 2g, Sugar: 2g, Protein: 10g, Sodium: 178mg