Glazed Protein Donuts with Jamie Eason Whey Protein

• Refrigerated

  • 2 Egg whites, large

• Canned Goods

  • 1/2 cup Jamie eason vanilla whey protein powder

• Baking & Spices

  • 1/2 tsp Baking powder
  • 2 tbsp Coconut flour
  • 1 dash Nutmeg, ground

• Oils & Vinegars

  • 4 tbsp Coconut oil

• Other

  • 1 tablespoon Swerve confectioner's style erythritol (15g

Found on proteincakery.com

Description

Ingredients

• ½ cup Jamie Eason vanilla whey protein powder (concentrate) (51g)
• 2 tablespoons coconut flour (14g)
• ½ teaspoon baking powder (2.5ml)
• a dash of ground nutmeg
• 2 large egg whites (66g) at room temperature
• 1 tablespoon coconut oil, melted (15ml or 14g)
• 3 tablespoons coconut oil, melted (45ml or 42g)
• 1 tablespoon Swerve confectioners style erythritol (15g)

Directions

• Preheat oven to 325F (163C).
• Mix protein powder, coconut flour, baking powder, and nutmeg until well combined.
• Add egg whites and coconut oil, and mix well.
• Spoon the batter into a ziplock bag, and cut off a corner.
• Pipe batter into a silicone donut pan.
• Bake for 8 minutes, and see if the donuts are firm. If not, check every 1-2 minutes and remove from oven as soon as they are firm.
• Let cool slightly, and remove donuts from pan. (Feel free to pop the pan in the fridge or freezer to speed this up!)
• Set the donuts in the freezer while you mix the glaze ingredients. (The cooler the donuts are, the better they will take the glaze.)
• Using a fork, dip each donut in the glaze, and make sure it is covered by turning it over in the glaze. Lift the fork and let excess glaze drip off the donut.
• Place glazed donuts on a parchment-lined dish or tray.
• Once donuts are glazed, set the tray in the refrigerator or freezer for a few minutes to help set the glaze.
• If you have extra glaze, give the donuts a second coating.
• Once the glaze is cool and set, serve and enjoy! Store in the refrigerator.

Nutrition