When it comes to protein powders, I usually stick with the traditional vanilla or chocolate flavors. This time I decided to venture out a bit…and I am so glad I did! PEScience Select Protein makes an incredible casein/whey blend that’s perfect to bake with. It’s not as “chalky” tasting as most other protein powders on the market or maybe I’m just use to that taste :P. Either way, these donuts turned out truly amazing and the glaze takes them to an entirely new level of deliciousness that I didn’t even know existed.
You can bake them, frost them and eat them in under 20 minutes. Perfect for a pre-gym snack! Oh, the wonders of protein powder.
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- 1/2 c PEScience Snickerdoodle Protein Powder (get 30% off all products using my affiliate code: PBCHOCO)
- 3/4 c Almond Milk
- 1/2 c Egg Whites
- 3 tbsp. Coconut Flour
- 2 tbsp. Coconut Butter (I used Vanilla Cake Batter by Nikki’s Coconut Butter)
- 1 tsp. Cinnamon
- 1 tsp. Vanilla Extract
- 1/2 tsp. Baking Powder
1/2 scoop Snickerdoodle Protein Powder
2 tsp. Coconut Oil (melted)
3 tbsp. Almond Milk
1/2 tsp. Cinnamon
Pre-heat oven to 325f. Mix all dry donut ingredients together. Add egg whites and milk and mix until well combined. Mix in melted coconut butter. Scoop mixture evenly into 4 standard donut molds (silicone molds work well). Bake for 12-14 minutes. Remove from molds and let cool while you prepare the glaze. (If you absolutely can’t wait for them to cool, place them in the freezer for a couple of minutes to speed the process!) Mix together glaze ingredients and spoon over donuts. Place in the freezer for 2 minutes to harden the glaze a bit. Enjoy!