Double Maple Bacon Protein Donuts
Serves 10
5 mins prep
30 mins cook
35 mins total
Soft and Fluffy Maple Bacon Protein Donuts with a perfect balance of sweet maple glazed donuts with salty bacon pieces inside and out! These baked doughnuts are made with gluten free flour, vanilla protein powder and greek yogurt, for a gluten-free, sugar-free and high protein indulgence!
0 servings
cupGluten-free All Purpose Flouror regular, 120g
cup/2 scoops Vanilla Protein Powder60g
OptionalStevia Sweetener if your protein powder is not sweet enough
tspCinnamon
tspNutmeg
tspCloves
cupNon-fat Greek Yogurt112g
stripsBacon
Maple Glaze:
tbspNon-fat Greek Yogurt28g
tbsp/⅓ scoopVanilla Protein Powder11g
tbspMaple SyrupSugar-free recommended
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Bacon:
Preheat oven to 400°F.
Line a baking sheet with foil, place bacon on, and bake for 10 minutes until crispy.
Transfer to plate lined with paper towel and press. Let cool and chop into pieces. Set aside.
Donuts:
Preheat oven to 350°F and grease a donut pan with cooking spray (or use a silicon pan).
In a large bowl, whisk together flour, protein powder, baking powder, cinnamon, nutmeg and cloves.
In another bowl, whisk eggs, almond milk and yogurt.
Add wet mix dry and gently fold with a large spoon until just combined.
Fold in ⅔ of the the bacon pieces.
DO NOT OVER-MIX or the protein powder will make the batter tough.
Divide mixture evenly among donut pan cavities, filling about ¾ way up.
Use a piping bag for a rounded bottom.
Bake for 12 minutes or until a toothpick inserted into the donut comes out clean.
Let cool for 5 minutes and remove from pan. Transfer to a cooling rack to cool.
Glaze:
In a bowl, whisk together Greek Yogurt, Vanilla Protein Powder, Almond Milk and Maple Syrup.
Dip top of donuts in glaze, lift out, shake off excess and set down on a cooling rack (dry side down). Let the glaze dry a bit, and then dip them in the glaze again - for a thick double layer glaze.
Sprinkle on reserved bacon pieces.