DOUBLE CHOCOLATE PROTEIN DONUTS (keto)
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It’s safe to say my chicklets LOVE these donuts. Every time I make a batch, we devour them in less than 24 hours.
The good news here, though, is that these fudgy decadent delights are super easy to make, free of refined sugar, suitable for gluten-free, paleo and keto diets, and absolutely packed with healthy fats, protein, and adaptogens, too!
Ingredients for 12 small donuts:
4 pasture-raised eggs
1 cup drippy cashew butter
2 Tbsp unsweetened cashew or other non-dairy milk
1/4 cup Further Food Collagen Peptides (regular or chocolate)
1/4 cup Swerve sugar-free confectioners’ (or substitute 5 Tbsp coconut sugar)
2 Tbsp Giddy Yo raw cacao powder
2 tsp FreshCap Mushrooms chaga (optional)
1 tsp baking soda
1/2 cup or more chocolate chips (I like to use Lily’s Sweets sugar-free chocolate chips or Enjoy Life vegan mini chips)
Directions:
Preheat oven to 350F.
In a medium bowl with a hand mixer, beat together eggs, cashew butter, and cashew milk and set aside.
In a small bowl, mix together collagen, sweetener, cacao, chaga, and baking soda. Add to wet ingredients and stir well to combine. Fold in chocolate chips.
Fill silicone donut molds to 3/4 full and bake for 18 to 20 minutes or until toothpick inserted comes out clean.
Cool 5 min then remove from molds and finish cooling on wire rack.
Enjoy as is, sprinkle with additional Swerve confectioners’ (here), or serve with your icing of choice. I like to top these with homemade coconut icing, cashew “whipped cream” (use a fork to whip some cashew butter and sweetener into thick plain Greek or coconut yogurt), or naturally-coloured yogurt “icing”. For the pretty pink icing, I simply mixed approximately 2 cups thick plain probiotic yogurt with 2 Tbsp Nuzest Clean Lean Wild Strawberry protein, 1 Tbsp red beet crystals, and Lakanto sugar-free monk fruit sweetener to taste.
Double Chocolate Protein Donuts can be stored (without icing) in an airtight container in the fridge for a week or frozen for up to 2 months.
