These Chocolate Sprinkle Protein Donuts are a classic made macro-friendly. It's hard to beat chocolate cake donuts with creamy frosting and sprinkles, especially when they're protein packed and low in sugar! They are also gluten free with only 4 grams of net carbs.
NOTES: You can swap the coconut flour for twice as much gluten free baking flour or all purpose flour if that's all you have. You can also swap the applesauce for pumpkin, or the whole egg for two egg whites. For even lower fat, skip the tablespoon of coconut oil in the donuts and add an additional tablespoon of applesauce or pumpkin!
Chocolate Sprinkle Protein Donuts
Makes 6 servings
1/2 cup (60g) Metabolic Nutrition Protizyme in Chocolate Cake
1/4 cup coconut flour
1/4 cup unsweetened cocoa powder
1/4 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)
1/4 cup calorie-free powdered sweetener (we used Swerve)
2 tbsp. unsweetened cocoa powder
2-3 tbsp. unsweetened almond milk
1 tbsp. coconut oil, melted
Preheat your oven to 350 degrees F.
Whisk together dry ingredients (through salt) in a medium mixing bowl.
Add wet ingredients (through melted oil) and mix until a thick batter forms.
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. Use 3 tbsp. milk for a glaze, and 2 tbsp. for a thicker frosting.
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): 130kcal, Fat: 7.4g, Sat fat: 5.0g, Carbs: 8g*, Fiber: 4g, Sugar: 3g, Protein: 11g, Sodium: 226mg