If making sprinkles for the protein sparing donuts, start with those because they need to dry for 24 hours. To make the protein sparing sprinkles, place a piece of parchment onto a rimmed baking sheet. Place the egg white and natural sweetener into a medium bowl. Use a whisk to combine well until you have a thick paste. Add more sweetener if the mixture is not thick. Divide the mixture into 3 small bowls (or more if you want more colors). Add the natural food coloring to each bowl and stir well. Place the mixture from one bowl into a small ziplock. Cut a tiny hole into one corner and squirt a thin line onto the parchment. Repeat with colors. Dry for 24 hours or until completely dry. Use a sharp knife to cut into small sprinkles.

Preheat the oven to 325 degrees F. Spray a 4-hole (4-inch) silicone bagel pan (or donut pan) with Primal Kitchen Avocado oil spray and set aside.

Separate the eggs (save the yolks for another recipe like my keto ice cream, hollandaise, mayo or lemon curd), and place the whites into a large bowl or stand mixer. Add the allulose, gelatin, salt and cream of tartar if using and whip the whites for a few minutes until VERY stiff.

Turn the mixer to low and gently mix the egg white protein powder into the whites. Do not over mix or the donuts will end up like styrofoam.

Spread the protein sparing donut mixture onto the prepared donut pans.

Bake for 15 minutes or until cook through and golden brown.

Allow to cool completely before removing from the pans.

Coat the protein sparing donuts in whatever coating you prefer.

To make the cinnamon coating, place the cinnamon and sweetener in a shallow bowl. Brush the donuts with melted butter flavored coconut oil then dip and roll in the cinnamon mixture.

To make the glaze, place the sweetener and extract in a small bowl and slowly add the almond milk to make into a thin glaze. If the glaze is too thin, add more sweetener. If the glaze is too thin, add more almond milk. Add natural food coloring if desired. Dip protein sparing donuts into the glaze.

To make the chocolate glaze, place the almond milk in a sauce pot over medium high heat.

Once the almond milk is up to a simmer, remove from the heat and add the chopped chocolate and stir well until chocolate is melted. Add the vanilla and stir until smooth.

Dip the donuts into the chocolate glaze.

Sprinkle with protein sparing sprinkles over the coated donuts if desired.

Store leftovers in the fridge for up to 4 days or in the freezer for up to a month.