Prot: 9 g, Carbs: 6 g, Fat: 1 g, Cal: 70 (per 3 mini donuts)
I was making myself some Protein Whoopie Pie cookies recently, and I had a donut pan on the counter. I wondered, how would this batter turn out as a donut? The answer, wonderfully! And these Iced Chocolate Protein Donuts were born!
I used the Vitamin Shoppe‘s True Athlete all-natural whey protein here, as I do for the whoopie pies. It is so chocolatey and delicious! Perfect for recipes like this, where there aren’t many other ingredients. The flavor of the protein powder really shines in these Iced Chocolate Protein Donuts!
For the icing I used Swerve confectioners style erythritol, a no-calorie natural sweetener. It has the fine powder feel of powdered (confectioners) sugar, and makes a great replacement for it!
Give these Iced Chocolate Protein Donuts a try! Simple and delicious!
- Serves: 12 mini donuts (4 servings)
- Serving size: 3 mini donuts
- Calories: 70
- Fat: 1g
- Carbohydrates: 6g
- Sugar: 3g
- Fiber: 1g
- Protein: 9g
- ½ cup True Athlete natural chocolate whey protein powder (52g)
- 2 tablespoons cacao powder (11g)
- ⅓ cup natural (unsweetened) applesauce (74g)
- ½ teaspoon baking powder (2.5ml)
- a pinch of sea salt
- 3 tablespoons confectioners style erythritol (45g)
- 2 - 4 teaspoons filtered water (10-20ml)
- Preheat oven to 325F (163C).
- Mix donut ingredients until well combined.
- Pipe batter into silicone donut pan by spooning the batter into a quart freezer ziplock bag, and cutting one corner off.
- Bake for about 12 minutes, or just until firm (check after 10 minutes so you don't overbake them!).
- Remove from oven and let cool.
- Remove donuts from pan, and mix icing ingredients. Start with 2 teaspoons of water, and add by the teaspoon until you get icing consistency.
- Drizzle the icing onto donuts with a spoon, or put into a ziplock (with a piping tip) to pipe icing swirls.
- Enjoy! Store in the refrigerator.