– 35g light butter
– 75g vanilla whey
– 85g all-purpose flour
– 1 egg
– 70g unsweetened applesauce
– Stevia/Splenda to taste
– 1/4 tsp baking powder
– water to consistency
– 60g Nutella
– a dash of powdered sugar (optional)
*Note: When baking with protein powder, we recommend staying away from pure isolate powder as that does not bake well (turns recipes to a cardboard texture). Whey/Casein blends usually work best for baking — our favorite is Devotion Nutrition brand. Using another brand of protein powder may result in slightly different macros.
*Note: For best results you will need an Aebelskiver cast iron pan (7 x 2″ donuts) for this recipe, which can be found on Amazon.
Melt butter in mixing bowl and add applesauce. Stir well.
Add all other ingredients except for Nutella and powdered sugar; mix well. Add water until cake batter consistency is reached.
Spray pan with 0 calorie nonstick cooking spray and place over low-medium heat on the stovetop. Pour batter until 1/3 full in each doughnut hole.
Place about 1 tsp (7g) Nutella in the center of each hole and cover with more batter until doughnut hole is full of batter.
Let cook for 2-3 minutes over low heat until doughnuts start to pull away from sides and have browned at the bottom. Using wooden skewers (or chopsticks), flip each doughnut to cook on the other side.
When they are finished cooking and browned on both sides, remove from pan, place on a serving plate and add a dash of powdered sugar on top. Enjoy!