PREP: 20 MINUTES | COOK: 10 MINUTES | MAKES: 12 DOUGHNUTS
For the Apple Spice Topping
1 teaspoon coconut oil
¼ cup finely chopped apple
1 teaspoon pure maple syrup
¼ teaspoon ground cinnamon
Pinch of sea salt
For the Doughnuts
½ cup Vanilla Cream BioTrust Low Carb Protein Powder Blend
2 tablespoons coconut flour
½ teaspoon baking powder
¼ teaspoon ground cinnamon
2 egg whites, at room temperature
1 tablespoon coconut oil, melted
For the Glaze
3 tablespoons coconut oil, melted
1 tablespoon powdered erythritol (such as confectioners’ Swerve)
Sea salt and ground cinnamon for sprinkling
1.For the apple spice topping: In a small skillet over medium heat, heat the coconut oil. Add the apple and cook, stirring often, until very soft, about 5 minutes. Add the syrup, cinnamon, and salt. Continue to cook for another 2 minutes. Remove from the heat and allow to cool.
2.For the doughnuts: Preheat the oven to 325 degrees F. Combine the protein powder, coconut flour, baking powder, and cinnamon together in a medium bowl. Add the egg whites and coconut oil and mix well until a dough forms.
3.Use a piping bag, or a ziplock bag with the corner cut off, to pipe the dough into a silicone 12-mold mini doughnut pan. Evenly sprinkle the apple spice topping over the tops of the doughnuts, and lightly press into the dough. Bake for 8 minutes.
4.Cool slightly, remove from the mold, and place on a plate lined with parchment paper. Place the doughnuts in the freezer while you prepare the glaze.
5.For the glaze: Combine the glaze ingredients in a medium bowl with a fork. Dip each cooled doughnut into the glaze and place back on the parchment paper–lined plate until set. Sprinkle with sea salt and ground cinnamon.
NUTRITION
Calories: 81
Fat: 6 g
Carbohydrates: 5 g
Sodium: 25 mg
Fiber: 1 g
Protein: 5 g
Sugar: 2 g
