High Protein, Low Carb Blueberry Cake Donuts

About This Recipe

An unbelievably moist 8-carb cake donut made with almond flour and protein powder and topped with a sugar free glaze. 

Ingredients

• 3/4 C 84g Almond Flour
• 2 scoops (62g PEScience Protein Powder, vanilla)
• 2 Tbsp Granulated Sugar Substitute (I used Swerve granular)
• 1 tsp Baking Powder
• 1/4 tsp Kosher Salt (or 1/8 tsp table salt)
• 1 C 227g Vanilla Fat Free Greek Yogurt
• 2 large Eggs
• 3/4 C 120g Fresh Blueberries, if frozen, microwave for 45-60 seconds first
• 1/4-1/2 C 36-72g Swerve Confectioners, or a powdered sugar substitute
• 1-2 Tbsp Water

Instructions

1. Preheat and oven to 350F and place a silicone donut mold on a baking sheet or spray a 6-donut tin with nonstick cooking spray.
2. Mix the dry ingredients together in a large bowl.
3. Add the yogurt and eggs to a large bowl and stir until evenly mixed. (For best result, whisk the eggs together in a separate bowl before adding so you don't overmix the batter.)
4. Gently fold in the blueberries.
5. Transfer the batter to the donut mold, filling each nearly all the way full.
6. Bake for 20-24 minutes or until the donuts are cooked through.
7. Remove the mold from the oven and allow the donuts to briefly cool before removing and transferring to a wire rack to cool.
8. For the glaze, mix the confectioners sugar and water in a shallow bowl and dip the cooled donuts face down. If you'd like less glaze or a drizzle, use the lower end of the measurements and spoon it on top by hand.