Ingredients:
- 1/2 cup almond flour
- 1/4 cup Zen Basil Seeds
- 1/2 tablespoon baking powder
- 2 tablespoons sweetener of choice
- 1/2 tablespoon cinnamon
- 1/2 teaspoon salt
- 1/2 tablespoon vanilla extract
- 1/2 cup yogurt of choice
- 1 egg
Glaze:
- 1/3 cup vanilla protein powder
- 2 tablespoons monk fruit
- 2 tablespoons honey
- 1/2 cup milk of choice
Instructions:
Donut Batter:
Preheat your oven to 350°F (175°C). Grease a doughnut pan with cooking spray or oil to prevent sticking.
In a mixing bowl, combine almond flour, Zen Basil Seeds, baking powder, sweetener of choice, cinnamon, and salt. Mix until well combined.
Add vanilla extract, yogurt of choice, and egg to the dry ingredients. Mix until a smooth batter forms. If the batter seems too thick, you can add a splash of milk to achieve the desired consistency.
Spoon the batter into the prepared doughnut pan, filling each mold about 2/3 full.
Bake in the preheated oven for 10-12 minutes, or until the doughnuts are lightly golden and a toothpick inserted into the center comes out clean.
Once baked, remove the doughnuts from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Protein Glaze:
In a small bowl, whisk together vanilla protein powder, monk fruit sweetener, and honey until well combined.
Gradually add milk of choice to the protein powder mixture, whisking continuously, until you reach a smooth glaze consistency. You may need to adjust the amount of milk depending on the thickness of the glaze you desire.
Assembly:
Once the donuts are completely cooled, dip the top of each donuts into the protein glaze, allowing any excess glaze to drip off.
Place the glazed donuts back onto the wire rack to set for a few minutes.
Optionally, you can sprinkle additional toppings such as chopped nuts, shredded coconut, or sprinkles onto the glazed donuts before the glaze sets completely.
Serve and enjoy your protein glazed donuts! They can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for longer freshness.
