|Truvia Baking Blend||1/4 Cup|
|White Whole Wheat Flour||3/4 Cup|
|Low Carb Isopure Dutch Chocolate Protein Powder||1 Heaping Scoop|
|Baking Soda||1/2 Tsp|
|Unsweetened Cocoa Powder||1 Tbsp|
|Unsweetened Vanilla Almond Milk||1/3 Cup|
|Coconut Oil||2 Tbsps|
|Red Food Coloring||1/3 Tbsp|
|Vanilla Extract||1/2 Tsp|
|Egg White||1 Large|
|Fat Free Cream Cheese (Softened at Room Temp)||3 Oz|
|Truvia Baking Blend||Heaping Tbsp|
|Unsweetened Vanilla Almond Milk||1/2 Tbsp|
|Sprinkles||To Preference (About 1/2 Tbsp Per Donut)|
-Pre-heat oven to 350 Degrees.
-Add all of the dry ingredients into a large bowl and mix until combined.
-In a separate medium sized bowl add all the wet ingredients and mix until combined.
-Add the wet ingredients into the dry, and mix until a thick batter forms.
-Once batter forms, take out a gallon sized ziplock bag and add the batter into the bag.
-Coat a 6 slotted donut tray with baking spray, cut off a corner of the ziplock bag, and pipe the batter evenly into the slots.
-Bake for around 10 minutes.
-While the donuts are baking add all the frosting ingredients to a medium sized bowl - except the sprinkles - and mix together with a hand mixer until combined.
-Cool the donuts in the tray (about 15-20 min), and once cooled add the frosting.
-Top with sprinkles. Makes 6 servings
Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.