If you watch my Instagram stories, you’ll know what I mean when I say the texture on these babies were the cakiest, most moist doughnut ever!
How can this even be possible to something that is:
• Grain Free
• Gluten Free
• Dairy Free
• Yeast Free
with only 4 main ingredients? You’ll just have to trust me on this!
If you don’t have a doughnut pan, these can easily be made into muffins!
Can you substitute the protein powder for another protein or flour?
The answer is NO. Since my Digestive Support Protein gives “bulk” to recipes and acts as a “flour” as opposed to collagen, whey, hemp, rice protein etc., the texture will not be the same. Now, I have not tried this recipe any other way rather than what’s listed below, but I suppose you could experiment and report back if you make any alterations. I’d love to hear!
Remember to share this on Instagram and tag me @lilsipper so I can see your creations and I may possibly repost it!
Add egs, almond butter, and protein powder to a blender and blend until smooth. Add desired amount of cookie dough chunks into either doughnut molds or cupcake tins, then pour over doughnut batter and bake for 30 minutes at 350 F. If you want to get fancy, drizzle some melted chocolate if you’re feeling extra!