Glazed Carrot Cake Protein Donuts
Servings: 6 donuts
Calories: 195kcal
Ingredients
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
Glaze
- 1/2 cup powdered sugar
- 3 tbsp unsweetened vanilla almond milk
- 1 tbsp Jay Robb Vanilla Whey Protein
- 1/4 tsp apple cider vinegar
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 195kcal | Carbohydrates: 20g | Protein: 9g | Fat: 10g | Cholesterol: 31mg | Sodium: 134mg | Potassium: 156mg | Fiber: 3g | Sugar: 15g