Maple Protein Donuts with Pumpkin Pie Bar
3.2g
Net Carbs
10.7g
Protein
16.5g
Fat
3.2g
Fiber
217
Calories
Cooking tip: Baked donuts are a delightful way to quench the craving for baked goods while staying true to your low carb lifestyle. The key to getting fluffy donuts is to make sure you don’t overwork the batter. In this case, you want to make sure the batter is completely mixed, but it is okay if there are still a couple lumps in the batter. The end result is a fluffy texture similar to a sponge cake, but in fun donut form!
Ingredients:
- 1/4 cup almond flour, super finely ground, gluten free King Arthur Flour
- 2 tablespoons breakfast syrup, sugar free Smucker's
- 1/8 teaspoon table salt USDA
- 1 tablespoon coconut flour, finely ground, organic King Arthur Flour
- 1 teaspoon vanilla extract USDA
- 1 1/2 teaspoons baking powder, low sodium USDA
- 2 lrgs raw egg USDA
- 5 tablespoons butter, unsalted USDA
- 2 1/2 tablespoons almond milk, unsweetened FNDDS
- 1 svg vanilla milkshake protein powder FoodData Central: Quest Nutrition
- 1/8 teaspoon pumpkin pie spice blend USDA
- 2 bars Atkins Pumpkin Pie Bar
Directions:
- Heat oven to 350°F.
- Melt 4 tablespoons unsalted butter. Brush non-stick donut pan with melted butter. Set remaining melted butter aside for step 4.
- In a medium bowl, whisk together almond flour, 2 tablespoons protein powder, coconut flour, baking powder and salt.
- In a small bowl, whisk together remaining melted butter (from step 2), room temperature eggs, 1 tablespoon almond milk, sugar free maple syrup, and vanilla extract. Pour into the bowl with the almond flour and whisk together until just evenly combined, being careful not to over mix. Fill each well in the donut pan with about 3 tablespoons batter. Make sure to only fill each donut mold about 2/3 of the way.
- Bake for 14-16 minutes, until golden on top. Cool in pan for 5 minutes, then remove from pan to a cooling rack to cool completely, about 10 minutes more.
- While the donuts are cooling, use a microwave to melt remaining 1 tablespoon butter with remaining 1 ½ tablespoons almond milk in a small microwave safe bowl, about 30 seconds. Add remaining 2 tablespoons protein powder and pumpkin pie spice, combining with a fork until completely smooth and all lumps have been fully broken up. Drizzle glaze evenly over cooled donuts, and top with finely diced pumpkin pie bars, about 1/3 bar per donut.
- One glazed donut as described is one serving.
