Glazed Carrot Cake Protein Donuts
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Servings: 6 donuts
Calories: 195kcal
Donut Batter
- 1 scoop Jay Robb Vanilla Whey Protein
- 6 tbsp almond flour
- 1/4 cup coconut flour
- 2 tbsp light brown sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp cinnamon
- Pinch of nutmeg and ground ginger
- 3/4 cup grated carrots
- 1/4 cup unsweetened vanilla almond milk
- 2 tbsp coconut oil melted
- 1 egg
- 1/2 tsp vanilla extract
- Optional: 1/4 cup chopped raisins or pecans
Pre-heat oven to 350 degrees. Grease a donut baking pan with coconut oil and set aside (wiping the pan with solid coconut oil works better than spray for this recipe).
Mix all dry donut ingredients, then add wet ingredients and mix until combined. Scoop mix into a plastic bag, then cut the tip off the bag and pipe the donut batter into the donut pan.
Bake at 350 degrees for 15-18 minutes or until the donuts are beginning to brown on top and a toothpick inserted into the center comes out clean.
Remove donuts from pan and allow to cool on a rack.
Whisk glaze ingredients until smooth. Dip cooled donuts into glaze and place donuts on a wire rack to allow the glaze to set.
- I like this donut pan!
- For a more traditional glaze, omit the whey protein from the glaze mix. This will allow it to harden and set like traditional glaze.
- The apple cider vinegar helps give the glaze a bit of tang like you might expect in a cream cheese frosting.
Calories: 195kcal | Carbohydrates: 20g | Protein: 9g | Fat: 10g | Cholesterol: 31mg | Sodium: 134mg | Potassium: 156mg | Fiber: 3g | Sugar: 15g