Ever crave a snack-sized Hostess donut? I do sometimes...
Chocolate covered mini donuts are a delicious indulgence, so why not make them using protein powder and other wholesome ingredients to create a mini donut that you can FEEL GOOD about eating? These donuts are massively healthier than traditional donuts and yet they taste just as sweet and satisfying!
These donuts are packed with protein and contain ZERO sugar, so you can enjoy a few while staying on track with your fitness and fat loss results. That makes me HAPPY! (and when you bite into one you’ll be happy too!)
The protein used in this recipe is TRULEAN’S Frosted Vanilla Cake Whey Protein Powder - my absolute favorite for baking. It smells and tastes like cake batter without any harmful ingredients or fillers - and it’s even sweetened with stevia and monk fruit rather than artificial sweeteners. The protein that you use makes a HUGE impact on this recipe so please only use TRULEAN to ensure your successful donut results!
¼ cup gluten-free baking flour (OR ¼ cup oat flour)
⅓ cup granular Swerve
¼ teaspoon sea salt
½ cup Non-Fat Plain Greek Yogurt (or dairy-free yogurt)
¼ cup egg whites
⅓ cup water
1 tablespoon coconut oil, melted
1 (9oz) bag Lily’s stevia-sweetened chocolate chip
Preheat the oven to 350 degrees F. Lightly grease a mini-donut silicone mold - makes 24 mini-donuts.
Combine all of the dry ingredients in a food processor and pulse to blend.
Add the wet ingredients and blend for 10 seconds, until fully incorporated.
Transfer the donut batter into a ziplock bag with the corner cut off (or a piping bag). Fill each of the 24 mini donut molds with batter. Bake in the preheated oven for 12 minutes. Cool for 10 minutes.
Melt the chocolate and coconut oil in a double boiler (or lazy man’s double boiler!) until smooth. Pour melted chocolate over each mini donut and place in the fridge or freezer for a few moments until the glaze hardens. Enjoy!