High Protein Low Carb Blueberry Cake Donuts Recipes
HIGH PROTEIN, LOW CARB BLUEBERRY CAKE DONUTS
An unbelievably moist 8-carb cake donut made with almond flour and protein powder and topped with a sugar free glaze.
Provided by Mason Woodruff
Categories Breakfast
Time 35m
Number Of Ingredients 10
Steps:
- Preheat and oven to 350F and place a silicone donut mold on a baking sheet or spray a 6-donut tin with nonstick cooking spray.
- Mix the dry ingredients together in a large bowl.
- Add the yogurt and eggs to a large bowl and stir until evenly mixed. (For best result, whisk the eggs together in a separate bowl before adding so you don't overmix the batter.)
- Gently fold in the blueberries.
- Transfer the batter to the donut mold, filling each nearly all the way full.
- Bake for 20-24 minutes or until the donuts are cooked through.
- Remove the mold from the oven and allow the donuts to briefly cool before removing and transferring to a wire rack to cool.
- For the glaze, mix the confectioners sugar and water in a shallow bowl and dip the cooled donuts face down. If you'd like less glaze or a drizzle, use the lower end of the measurements and spoon it on top by hand.
Nutrition Facts : Calories 180 calories, Carbohydrate 8 grams carbohydrates, Fat 10 grams fat, Protein 17 grams protein, ServingSize 1 donut
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