Ask The Protein Powder Chef: Know A Simple Recipe For Protein Donuts?
The answer is yes. But there are a few things you have to keep in mind to avoid getting a batch of rubbery, dry, round-ish, donut-esque "things."
First, you must create a batter that isn't more than 25 percent protein powder. It's better if you use a veggie powder, a protein blend, or casein. You can use a whey concentrate or isolate, but the final product may end up a bit, well, rubbery.
Second, your batter must contain either ground almonds, ground cashews, or another ground nut. This will help offset any dryness. You can use nut butter, too, but ground nuts work best.
Third, use eggs. You can use either whole eggs or egg whites, but you must have them in the batter.
Finally, to give your donuts "body," use oat flour, ground oat, buckwheat flour, amaranth flour, coconut flour, or some combination of the above.
- 1 whole egg
- 1 egg white
- 1/4 cup cashews (or almonds or macadamia nuts)
- 1/8 cup coconut flour
- 1/4 cup Cinnamon Roll Myofusion
- 1/8 cup instant oats
- 1/8 cup almond milk (or rice milk or carton coconut milk)
- 1/2 bar (50 grams) dark chocolate (I used 85 %)
- Preheat oven to 340 degrees F (170C).
- Blend eggs, cashews, flour, protein powder, oats, and almond milk.
- Once blended, pour batter into donut tray.
- Bake donuts for 20 minutes or until inserted knife comes out clean.
- While donuts are cooling, melt chocolate. (It's best to do it in a glass bowl over boiling water.)
- Once chocolate liquifies, pour it over donuts and then transfer the donuts to the fridge so the chocolate can set.
- Eat them all. Don't share.
Serving Size (1 donut, recipe yields 5)
To lower the calories and fat content, ditch the chocolate and dust the donuts with cinnamon and/or Stevia. You can also use some Walden Farms calorie-free chocolate syrup or caramel sauce.
These donuts are amazing dipped into coffee! I had a couple with my pre-workout latte and it was spectacular! The experience was so delicious it inspired me to write a poem.
I make my donuts in a silicone donut tray. Why silicone? Because silicone bakeware is insanely easy to wash. And you don't need to grease the pans or anything—the donuts pop right out. If you don't have a silicone tray, try this recipe anyway. Just bake it as five cookies. I reckon you'll end up with some really tasty cookie-cakes. Give it a shot and report back!
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Well, I blended everything together so it really doesn't matter too much?
I don't want to put words in her mouth, but it sounds like she implied that the oil released from the nuts while cooking would help maintain moisture. Maybe you could sub a nutless fat.
if you have a allergy- try applesauce it is a binder, going over the recipe besides 1 egg white there is not other binder, but the applesauce will help maintain mositure and help keep it together
@JTuroff77 - indeed! The nuts help with the moisture and the texture. It's not a binding agent per se - more of a 'texture agent'. If you wanna sub it though, let's see... would seeds be any good or is it all because you wanna go low carb? In which case you could wing with by adding some cottage cheese instead?