66
Calories
3g
FAT
11g
carbs
4g
protein
Ingredients
For the Donuts
1 cup almond flour, 1 cup swerve granular sugar, 1/2 cup I can’t believe it’s not butter at room temperature, three large eggs at room temperature, 2 tablespoons maraschino cherry juice, 1 teaspoon vanilla bean paste, 1 tablespoon black cocoa powder, 1/4 teaspoon baking soda, 1/4 teaspoon baking powder, 1/4 teaspoon salt, one scoop protein hot chocolate, one scoop protein vegan cherry pie, 1/3 cup sour cream brought out from the fridge before starting the recipe, 6 maraschino cherries chopped small. Cooking spray with flour in it or cooking spray and flour separately just to coat the donut pan.
For the Icing :
1/3 cup protein confetti cake icing, 2 tablespoons maraschino cherry juice
Directions
Serving Size: 26
Preheat the oven to 375°F. In a large bowl with an electric mixer, beat the butter with the sugar until light colored and fluffy, about three minutes. Add eggs one at a time and beating well after each. Beat in the cherry juice, the chopped cherries, and vanilla. In a separate bowl, whisk together the almond flour, protein powder, salt, baking soda, baking powder and cocoa powder. Add flour mixture and sour cream to mixer, gradually alternating between the dry mixture and sour cream. Spray donut pan with cooking spray that includes flour or cooking spray and then dust with a light coating of flour. Use a mini ice cream scoop to fill the donut pan wells until 3/4 full. Bake for about 12 to 15 minutes or until a toothpick comes out clean. Place donuts on a cooling rack and prepare the icing. Allow donuts to cool before dipping them in icing.
In a very shallow dish or pie played combine 1/3 cup of protein confetti cake icing with 2 tablespoons of maraschino cherry juice and mix until well combined. Once your donuts have cooled dip them in your cherry icing or frost them with a rubber spatula.
From the kitchen of: Denise Zanke