Ingredients:

  • 1 cup (120g) Oat Flour
  • 2 scoops (60g) Whey/Casein blend Protein Powder (Vanilla or Chocolate)
  • 1/4 cup Granulated Monk Fruit sweetener
  • 1.5 tsp Baking Powder
  • 1/4 tsp Sea Salt
  • 1/2 cup Non-fat Plain Greek Yogurt
  • 1/2 cup Liquid Egg Whites
  • 1 tsp Pure Vanilla Extract
  • 3 tbsp Unsweetened Almond Milk
  • 1/2 cup Powdered Monk Fruit sweetener
  • 1 tbsp Unsweetened Cocoa Powder

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly spray a 6-cavity donut pan with non-stick cooking spray.
  2. In a large mixing bowl, whisk together the oat flour, protein powder, granulated monk fruit, baking powder, and sea salt until well combined.
  3. Create a well in the center of the dry ingredients and add the Greek yogurt, liquid egg whites, and vanilla extract. Fold the ingredients together.
  4. Slowly add almond milk one tablespoon at a time, whisking gently until the batter reaches a thick, pourable consistency similar to muffin batter.
  5. Transfer the batter to a piping bag or zip-top bag with the corner snipped. Pipe the batter evenly into the 6 donut cavities, filling each about 3/4 full.
  6. Bake for 10–12 minutes until the tops are springy to the touch. Let the donuts cool in the pan for 5 minutes before transferring to a wire rack.
  7. Whisk the powdered monk fruit, cocoa powder, and remaining almond milk to create a glaze. Dip the tops of the slightly warm donuts into the glaze and serve.