These Old Fashioned Protein Donuts have a thick, cakey texture, sweet vanilla glaze, and just a hint of nutmeg. They're packed with protein, gluten free, and absolutely delicious! Perfect with a cup of coffee or tea.
NOTES: You can substitute half a cup of gluten free baking flour or all purpose flour for the coconut flour if needed. For lower fat, you can swap the whole egg for two egg whites, or omit the buttery spread in favor of more applesauce. We used Earth Balance Omega 3 spread, but you can also use unsalted or light butter.
Old Fashioned Protein Donuts
Makes 6 servings
1/2 cup (60g) Metabolic Nutrition Protizyme in Vanilla Cake
1/4 cup coconut flour
1/4 cup gluten free baking flour
1/3 cup calorie-free granulated sweetener
1 tsp. baking powder
1/4 tsp. salt (optional)
Dash nutmeg (one shake)
1/2 cup nonfat plain Greek yogurt
1 large whole egg
1 tbsp. buttery spread, melted (optional)
6 tbsp. calorie-free powdered sweetener (like Swerve Confectioner's)
2 tbsp. unsweetened almond milk
1 tbsp. buttery spread, melted
1/8 tsp. pure vanilla extract
Preheat your oven to 350 degrees F.
Whisk together dry ingredients (through nutmeg) in a medium mixing bowl.
Add wet ingredients (through melted buttery spread) 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.
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): 121kcal, Fat: 5.0g, Sat fat: 1.9g, Carbs: 8g*, Fiber: 2g, Sugar: 1g, Protein: 11g, Sodium: 219mg