Trust me, you DONUT want to miss these high-protein, gluten-free, carrot cake donuts.
Makes 9 donuts
Macros per serving:
16g protein / 5g fat / 15g carbs
Ingredients
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100g shredded carrots
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12oz soy milk or favorite plant-based milk
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112g unsweetened apple sauce
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1 tablespoon vanilla extract
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24g baking stevia in the raw or 192g monk fruit sweetener(it should be about 1 cup)
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4 scoops LIVBody Vegan Protein
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56g coconut flour
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2 teaspoons baking soda
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2 teaspoons baking powder
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1 teaspoon cinnamon
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1/2 teaspoon salt
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1/4 teaspoon allspice
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1/4 teaspoon ginger
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28g walnuts
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28g raisins
Instructions
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Preheat oven to 350°F and grease a donut pan with nonstick cooking spray.
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In a large mixing bowl, combine carrots, soy milk, applesauce, vanilla, and baking stevia, and mix until well combined.
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Add LIVBody Protein, coconut flour, baking soda, baking powder, cinnamon, salt, allspice, and ginger, to the wet ingredients and mix until getting a thick batter.
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Fold the walnuts and raisins into the batter and continue to mix until everything is well combined.
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Using a piping bag or a plastic bag, divide the batter evenly into 8 donuts.
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Bake for 30 minutes or until donuts are firm and slightly golden.
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Let the donuts cool before removing them from the pan.
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Enjoy plain or frost with your favorite vegan frosting and toppings.
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Macro-Friendly Cream Cheese Frosting
Makes 9 servings
Macros per serving:
Macros: 1g protein / 2g fat / 1g carbs
Ingredients
- 2 oz plain vegan cream cheese
- 1-2 tablespoons baking stevia or sweetener of choice
- 2-3 tablespoons soy milk
Instructions
- In a small mixing bowl whisk vegan cream cheese, stevia, and soy milk until getting a thick frosting-like consistency.
- Adjust the amount of sweetener based on how much of a sweet tooth you have.
- Frost donuts and enjoy.
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