Ingredients

  • 3 large eggs or 7 egg whites
  • 2 Tbsp coconut oil, melted
  • 3 Tbsp sweetener
  • ⅔ cup apple cider vinegar
  • 1/2 cup coconut flour (or 3 cups gluten free flour)
  • 4 scoops Organic Plant Based Protein Powder - Vanilla
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 cup pumpkin (canned is ok)
  • pinch of salt

Instructions

  1. Preheat oven to 350 F. Prepare a donut baking pan by spraying liberally with cooking spray or greasing well with coconut oil.
  2. In a small bowl, wish together the eggs, salt, sweetener, apple cider vinegar, pumpkin, and melted coconut oil.
  3. In a separate bowl, sift together cinnamon, baking soda and coconut flour to disperse the dry ingredients well.
  4. Mix the dry ingredients to the wet ingredients until throughly combined. The batter will be a bit wet.
  5. Transfer the batter to the donut baking pan and scoop the batter into the cavities. Use your fingers to spread the batter evenly in the cavity.
  6. Bake at 350 F for 10 minutes until golden around the edges.
  7. Remove from the oven and cool in the baking 5-10 minutes before flipping onto a wire rack to remove. It's very important these are cool before you remove otherwise they will fall apart. They need to be a bit hard!
NOTES
Less than 100 calories/donut!

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