- Yield:8 servings
- Time:45 minutes
Without a doubt, this is the second most popular recipe I’ve ever come up with—the first being blueberry protein donuts! For all of you chocolate donut lovers out there looking to stay lean and have chocolate donuts too this one is for you! Whatsmore, they are so convenient—take them to work, throw them in your gym bag, or give them to friends!
Listen, I almost never use sugar in any of my recipes unless specified—or ingredients that are sugar masquerading as something healthy, such as pure maple syrup or Medjool dates. Maple Syrup and Medjool dates are great to work with, but they aren’t ‘sugar free’ in any sense of the word and will not do your waistline any favors, unless you are a hardgainer or a marathon runner.
Unfortunately, many people label recipes containing these ingredients as ‘sugar free’, and it drives me crazy! These ingredients are of no use to people trying to control their weight, manage diabetes, or fight cancer. Sugar feeds cancer, and cancer doesn’t care what type of sugar it eats! Just because the ingredients are from a natural source or free of refined cane sugar (sucrose) does not mean they are free of sugar.
Our chocolate donut recipe is safe for diabetics and dieters alike! In fact, most of my recipes (99%) contain no added sugar unless otherwise specified. I use stevia, erythritol, or monk fruit to sweeten my recipes, which are natural no-calorie sweeteners. Combined with the EFX Sports whey proteins, they make the perfect tasting sweetness that lends well to any recipe! You can find any of those in your supermarket or health food store. You can go even one step better and buy organic!
- ½ cup EFX Sports Pure Whey or Protein 6—vanilla or chocolate
- ¼ cup Spelt or Gluten Free oat flour (spelt isn’t gluten free)
- 1/3 cup unsweetened applesauce
- ¼ cup baking stevia sweetener
- 1 cage free egg
- 2 tbsp. virgin coconut oil
- 1 tsp. vanilla 1 tsp. baking powder
- ¼ tsp. baking soda
- 2 tbsp. unsweetened cocoa powder (1 tbsp. if you are using chocolate protein)
- 1 donut or muffin pan, silicone donut molds are the best!
- ½ scoop vanilla or chocolate protein
- 1 tbsp. non-GMO cornstarch
- 1 tbsp. almond milk
- 1 tsp. stevia
Preheat the oven to 350. Put all of the dry donut ingredients into a large bowl—the Spelt or gluten-free oat flour, protein, stevia, baking powder, and baking soda, and stir together. In another bowl, add the applesauce and coconut oil. Then, microwaving on high for 30 seconds until warm. Next, add the egg and vanilla to the mixture, stir, then add to the dry ingredients bowl and stir well. Then, spoon the batter into the donut mold—if you are using a metal donut mold rather than a silicone one, give it a generous shot of non-stick spray. Finally, put this in the oven for about 13-15 minutes.
Meanwhile, make the icing while you wait! In a cereal-sized bowl, add the cornstarch, stevia, and Pure Whey or Protein 6 and stir. At this point, add the almond milk and whip with a fork until it’s mixed well. Then, set it aside.
Later, when the donuts are finished, you will be able to insert a toothpick into one and it will come out clean. Then, let the donuts cool a few minutes and take them out of the mold. Spread the icing on once they are cool enough to handle. Lastly, refrigerate them until you want to enjoy them!
Protein: 7.5 g
Fat: 4.9 g
Carbs: 7.2 g
Fiber: 1 g