Low Carb Glazed Protein Donuts
Courtesy of Rocky Mountain Baking Company
Ingredient List
- 4 Large Eggs
- 1/4 Cup Water
- 1/4 Cup Heavy Whipping Cream
- 1 Teaspoon Vanilla Extract
- 1/2 Cup Vanilla Mölk Protein Powder
- 1 1/2 Cups Almond Flour
- 1/4 Cup Monk Fruit/Erythritol blend
- 2 Teaspoons Baking Powder
- 1/4 Teaspoon Salt
For The Glaze
- 1/2 Cup Powdered Erythritol Sweetener ( Or your favorite powdered sweetener)
- 1/4 Cup Heavy Whipping Cream
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Sugar-Free Maple Syrup
Directions:
Preheat the oven to 325° Fahrenheit and heavily grease a 12 cavity donut pan with either olive oil or avocado oil cooking spray.
In a medium-sized mixing bowl mix together the protein powder, almond flour, sweetener, baking powder, and salt until evenly combined.
Next, add the cream, eggs, vanilla, and water and mix again until well combined. Whip the batter for a couple of minutes, by hand or with mix well with a stand mixer, until you have a smooth slightly airy batter.
Spoon or pour the batter into the prepared pan, filling each cavity about two-thirds full.
Bake for 18-24 minutes or until set and firm to the touch. Remove from the oven and let them cool completely before turning them out on a wire rack.
While the donuts are cooling, whisk together the sweetener, cream, vanilla, and sugar-free maple syrup in a small mixing bowl until smooth.
(If your glaze is too thick add more cream a teaspoon at a time until the desired consistency has been achieved)
Dip the tops of each donut into the glaze, and place on a wire rack until set.
Pro-Tips
- Let the donuts cool completely before removing them from the pan. This makes a HUGE difference in how they come out.
- Also, make sure you grease your pan thoroughly and try using a silicone pan which makes it easier.
