3/4 C (84g) Almond Flour
2 scoops of bowmar nutrition vegan blueberry donut
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
Serving Size: 6
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.
Mix the dry ingredients together in a large bowl.
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.)
Gently fold in the blueberries.
Transfer the batter to the donut mold, filling each nearly all the way full. Bake for 20-24 minutes or until the donuts are cooked through.
From the kitchen of: Nicole Ward