SERVING SIZE: 1 mini donut
YIELDS: 12 servings
Batter Ingredients:
– 60g canned pumpkin puree
– 25g vanilla whey
– 7g fat free sugar free cheesecake pudding mix
– 10g coconut flour
– 1/4 tsp baking powder
– Stevia/Splenda to taste (I used about 1 tsp)
– 1/4 tsp cinnamon
– 1/4 tsp butter flavoring
– water to cake batter consistency
Icing Ingredients:
– 30g whipped cream cheese
– 5g caramel syrup
– a pinch of salt
*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.