Donut be salty, this recipe is sweet 🍩 ♥️ [~70 cal 8g protein] tis a true salty sweet dream 💭 I make these donuts multiple times a week and take them on the go as a snack or have them as dessert 🤩 def one of my fav recipes I’ve ever made; so chocolatey and moist (oops) but so good for you too! Scroll to see the fluff 🤗
(Makes about 6-8)
✰ 1/2 cup pumpkin purée
✰ 1/4 cup applesauce
✰ 1/4 cup sweetener (I used monkfruit)
✰ 1/3 cup egg whites
✰ 1 tsp vanilla
✰ 1/4 cup cocoa powder
✰ 1/4 cup cassava flour (sub oat, GF, all purpose, almond)
✰ 1 scoop (30g) protein powder (I used @pescience chocolate cupcake)
✰ 1 tsp baking soda
✰ 3/4 cup 0% fat Greek yogurt
✰ 2 tbsp cocoa powder
✰ 2 tsp chocolate sf jello-mix (optional but makes it thicker)
✰ 3 tbsp powdered sugar (I used monkfruit)
✰ 1 serving (28g) pretzels
1. Preheat oven to 350 F
2. Mix wet (pumpkin, applesauce, sweetener, egg, vanilla) and dry (cocoa, flour, protein, baking soda) in bowl and combine
3. Pour batter into donut pan and bake for about 20-23 min or until toothpick comes out clean
4. While baking, make frosting by combining all ingredients.
5. Let donuts cool, frost, and top, if desired.
pro tip: don’t top with the pretzels until you’re about to eat them so they don’t get soggy!
ps. If you don’t have a donut tin these would be great cupcakes/muffins!
(For 7 Donuts)
donut w/ frosting: cals 71 fat .7g carb 14.4g protein 8.1g
+ pretzels: cals 87 fat .8g carb 17.7 protein 8.5g