Customizable 100 calorie donut

This my friends is IIFYM (if it fits your macros) to the extreme. Now you may be thinking- there is no way donuts or "healthy." They are processed, yes. But if you are on a weight loss journey and really trying to make better choices, this donut wont set you back nearly as much as a regular donut would. And they are customizable! Which means, you can top with whatever toppings that please you. The protein in the recipe can be substituted for any brand of whey protein that can be used for baking. A food scale is recommended for the most accurate measurements of this recipe.

You may feel like a scientist measuring out all the ingredients and creating this masterpiece but it is worth it. For the donut mold, get the jumbo donut mold because the normal ones will come out too small and make more than 6 servings. Recipe is courtesy of Zach Rocheleau. Go give him a follow on IG @flexibledietinglifestyle. He also has an awesome youtube channel.

Macros for each Protein Donut with Frosting, No Toppings: 104.5 Cals, 12g Carbs, 0.5g Fat, 13g Protein. Makes 6 servings

Ingredients:

Ingredients for Protein Donuts:

45g @PEScience Gourmet Vanilla Select Protein (“FDL” saves you 15%)

27g All Purpose Flour

12g Coconut Flour

7g Zero Cal Sweetener of your choice

7g Baking Powder

150g Greek Yogurt

60g Unsweetened Apple Sauce

105g Egg Whites

Ingredients for Protein Frosting (for all 6):

30g @PEScience Cake Pop Protein Powder

15g Powdered Sugar

8g Sugar Free/Fat Free White Chocolate Pudding Mix

2g Zero Cal Sweetener of your choice

45g Plain Non Fat Greek Yogurt

Directions:

1.Preheat oven to 350F. Add dry donut ingredients into a bowl and mix to avoid clumping. Do the same with the wet ingredients in a separate bowl. Now combine dry with wet and mix until there is a thick batter like consistency. You may need to add a little water to get to the right consistency.

2. Take donut molds and spray each donut mold with non stick butter spray. Add batter evenly into all 6 molds. Bake for 10 minutes. Once done, pop out carefully and let cool (or eat warm!) for an hour or so on a cooling rack till at room temp.

3. While those are cooling, make the protein frosting by adding all the dry ingredients into a bowl and mixing to avoid clumping. Add cold water a small amount at a time and mix until there is a nice frosting like consistency. Then add 45g of your greek yogurt and mix well. Add to fridge to keep cool while donuts are cooling.

4. Add toppings and enjoy! Some ideas for toppings: cinnamon sugar (use splenda instead of sugar), almond butter, peanut butter with thin sliced apples, cereal. You can also break up the donut and eat with sliced strawberries and whip cream. Use your imagination!