Low Cal, High Protein Doughnuts.
If you know me well, you’ll know that doughnuts are my kryptonite and when I lived in London, I was a VERY frequent customer at Doughnut Time. (If you haven’t tried one of these bad boys, I URGE you to do so ASAP). And whilst these doughnuts are phenomenal, they’re quite expensive and not particularly nutritious. So I thought, how can I recreate a doughnut for a fraction of the price and a few less kcals.
I’ve come across so many different protein doughnut recipes and whilst some have worked better than others, there was still always something that wasn’t quite right.
So, after experimenting with topping ideas and a number of different protein powder brands and flavours I think I’ve finally found a recipe that really hits the spot. The star of the show? Free Soul Vanilla Protein Powder.
Light and creamy? Tick.
Strong vanilla flavour? Tick.
Bakes well? Tick!
Having tried so many different whey proteins, so often they curdle and the consistency can go tacky when used in baking, but that didn’t happen here. Hallelujah!
Serving size: 9 mini doughnuts.
For the doughnut
40g coconut flour
25g Free Soul vanilla protein powder
60g apple sauce
80g egg whites
1 whole egg
1/2 tbsp cinnamon
1/2 tsp baking powder
50ml semi skimmed milk (or other milk of choice)
For the glaze
1 large tbsp Free Soul vanilla protein powder
Water (add to whey protein gradually until it forms a paste)
60 kcal per doughnut / 3.5g P/ 2.6g C/ 3.6g F**
Preheat oven to 180c (or pre-heat doughnut maker following appliance instructions).
Place all doughnut ingredients into a nutri-bullet or blender, mix until thick and combined.
If you’re using a doughnut maker spoon in the mixture and cook for around 3 minutes.
If you’re using a doughnut tray, spray with low-cal cooking spray, spoon in the mixture and bake for 15-18 minutes.
Make the glaze, and set aside whilst doughnuts cool.
Using a spoon, apply the glaze to the doughnuts, and decorate! *see below for topping ideas and options!
Enjoy!!(Doughnuts will keep for around 3 days in an airtight container, although, mine never last more than 30 minutes!)
1 tsp raspberry jam
1 tsp hot chocolate powder and a drizzle of Sweet Freedom Choc shot
A few pieces of sweet n’ salty Propercorn
Sweet freedom Choc shot
3g flaked almonds
1 Mcvities chocolate hob nob thin