Donuts usually show up with great frosting energy and no interest in your goals at all. I’m happy to end this. These soft peanut butter donuts are dipped in rich chocolate and finished with chopped Quest Peanut Butter Cake Frosted Cookies for a sweet upgrade that feels very unnecessary in the best sense of the word. Dessert? of course. However, the effect of this batch becomes a little stronger when you add protein to the mix. The glaze is shiny. The texture is elite. The macro understood the assignment.
See the full recipe below.
Nutrition information
peanut butter frosted cookie donut
Yield: 14 servings | 1 serving: 1/2 donut
Calories: 130 | Protein: 5g | Fat: 10g | Net carbs: 3g
Total carbohydrates: 9g |Sugar: 1g
material
peanut butter frosted cookie donut
1 cup almond flour 2 tablespoons gluten-free all-purpose flour 2 tablespoons zero-calorie sweetener 1/2 teaspoon Quest Vanilla Milkshake Protein Powder 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 egg 1 egg white 2 tablespoons natural peanut butter 2 tablespoons 0% Greek yogurt
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method
Preheat oven to 350°F and prepare a 2.5-inch donut pan with nonstick spray. In a bowl, combine flour, sweetener, protein powder, baking powder, baking soda, and salt. In a separate bowl, mix eggs, egg whites, peanut butter, and yogurt until combined. Add the dry ingredients to the wet and stir until a dough forms and no dry spots remain. Transfer the mixture to a piping bag and fill the 7 donut holes. Bake donuts. Once chilled for 16-18 minutes, melt the chocolate and coconut oil until smooth, then dip each donut in the chocolate and top with chopped Quest Frosted Peanut Butter Cookies.
