Iced Gingerbread Protein Donuts

by Brooke Goldstein November 29, 2016

  • 60g vanilla whey protein powder
  • 1/2 cup baking stevia 
  • 3 tbsp. coconut flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt 
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/4 cup egg whites
  • 1/4 cup unsweetened applesauce
  • 2 tbsp. blackstrap molasses (or full flavor molasses)
  • 30g vanilla whey protein powder
  • 1/4 cup unsweetened cashew milk (or milk of choice)
  • 2 tbsp. coconut oil (I used Sweet Spreads)
  • 2-3 tsp. stevia (to taste)
  • 1/8 tsp. pure almond extract
  1. Preheat oven to 325 degrees F.
  2. Whisk together dry ingredients (through cloves) in a mixing bowl.
  3. Mix in wet ingredients (through molasses).
  4. Spoon batter into a sealable baggie and cut off one corner to make a piping bag.
  5. Use piping bag to squeeze batter into donut wells.
  6. Bake for 8-12 minutes until firm.
  7. While donuts cool, mix up your icing.
  8. Spread icing over donut and enjoy!
Macros (per donut, with icing): 140cal, Fat: 5.9g,Carbs: 9g, Fiber: 2g, Protein: 13g 

Brooke Goldstein
Brooke Goldstein


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