30g Level-1 or Protein of Choice
18g Powdered PB
12g Coconut Flour
4g Ground Cinnamon
6g Zero Cal Sweetener of your choice
6g Baking Powder
70g Greek Yogurt
70g Unsweetened Apple Sauce
70g Egg Whites
2g Vanilla Extract
15g Level-1 or Protein of Choice
7g Powdered Sugar
30g Plain NonFat Greek Yogurt
3g Sugar Free/Fat Free White Chocolate Pudding Mix
2g Zero Cal Sweetener of your Choice
Cold Water to Consistency of Frosting
TOPPINGS (NOT INCLUDED IN MACROS)
Crushed Gingerbread Cookies
1. Preheat oven to 350 degrees F. Add the dry donut ingredients into a bowl and mix to avoid clumping. Mix wet ingredients in a separate bowl. Combine dry with wet and mix until there is a thick batter like consistency.
2. Take a donut pan and spray each donut mold with nonstick butter spray. Add the batter evenly into all 6 molds. Place in oven and bake for 10 minutes. Once done, pop out carefully and let cool for an hour or so on a cooling rack until at room temperature.
3. While those are cooling, make up the protein frosting by adding all the dry ingredients into a bowl and mixing to avoid clumping. Add in greek yogurt and mix. Add water 10ml at a time and mix until there is a frosting like consistency. Add to fridge to chill while donuts are cooling.
4. Once donuts are cool, add the frosting on top, dip donuts into crushed gingerbread cookies and then enjoy these heavenly donuts!