Ingredients

The following ingredients have 12 Servings
  • 1 ½ cup almond flour
  • ½ cup vanilla protein powder
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon sea salt
  • ½ cup maple syrup (at room temperature)
  • 2 large eggs (at room temperature)
  • ¼ cup coconut oil (melted)
  • ¼ cup unsweetened almond milk (at room temperature)
  • 2 teaspoons vanilla extract
  • 3 Tablespoons cocoa powder
  • 1 ½ Tablespoon maple syrup (at room temperature)
  • 1 teaspoon coconut oil (melted)
  • 1 Tablespoon unsweetened almond milk (at room temperature)
  • ½ tsp vanilla
  • Rainbow sprinkles (for topping)

Instruction

  • Preheat oven to 350°F.
  • In a medium bowl, add the flour, protein, baking powder and salt and stir until combined.
  • Add maple syrup, eggs, coconut oil, almond milk and vanilla extract to the same bowl and mix until just combined.
  • Spray two (6-cavity) donut pans with cooking spray. Spoon or pipe batter evenly into the 12 cavities.
  • Bake for 10 minutes, or until donuts spring back when lightly pressed. Cool in pan for 2 minutes. Invert donuts onto a wire rack.
  • While donuts are cooling, make icing by combining cocoa powder, maple syrup, coconut oil, almond milk and vanilla in a small mixing bowl.
  • Once donuts have cooled completely, frost donuts and decorate with sprinkles (if using) and then place them on a wire rack for the glaze to firm up.
  • Store leftovers at room temperature for 2-3 days. For longer storage, place donuts in an airtight container and store in the fridge for 4-5 days or in the freezer for up to 3 months.