Strawberry Protein Donuts
Ingredients
- 3 large eggs separated
- 1 teaspoon cream of tartar
- ¼ cup Natural Sweetener
- ¼ cup unsalted butter ½ stick unsalted butter (or coconut oil if dairy-free), melted
- 1 teaspoon vanilla extract or strawberry extract
- ½ cup Strawberry Equip Protein Powder or other flavor that you have
- 2 teaspoons Further Food gelatin
- ¼ teaspoon Redmond Real salt
- ¼ teaspoon baking soda
- 1/4 teaspoon baking powder
- OPTIONAL 2 tablespoons coconut flour
STRAWBERRY GLAZE:
- 1/2 cup Natural Sweetener or powdered allulose
- 2 tablespoons unsweetened low fat coconut milk or heavy cream
- 1 teaspoon strawberry extract or other like vanilla
Instructions
- Preheat the oven to 350°F. Grease a 6-well donut pan (or a 12 well cupcake pan).
- To make the donuts, separate the whites from the yolks. Place the whites in a large bowl. Add cream of tartar and use a hand mixer to whip the egg whites until stiff peaks form.
- In a second bowl, combine the egg yolks, sweetener, butter, and extract and whisk until well blended.
- In a third bowl, whisk the dry ingredients together until well blended. Gently fold the egg yolk mixture into the whipped whites, then slowly fold in the dry mixture. Fill the pan with the batter, filling each well about three-quarters full. Bake for 18-25 minutes (15 minutes for cupcakes), until a toothpick inserted in the center of a cupcake comes out clean. Let cool completely in the pan before removing.
- Meanwhile make the glaze by placing all the ingredients into a small bowl and stir well to combine,
- Dip cooled donuts into the glaze.
- Store extras in an airtight container in the fridge for up to 4 days. Can be frozen for up to a month.
Video
Nutrition
Calories: 157 | Fat: 11g | Protein: 12g | Carbohydrates: 0g | Fiber: 0g | P:E Ratio: 1.1