Prep time: 15 minutes
Baking time: 12-18 minutes
Macros per doughnut:
2/3 cup plain flour
1 scoop (30g) True WPC 80 in French Vanilla
1 tsp baking powder
1/3 cup almond milk
30g lite butter, melted
1/3 cup low-fat Greek yogurt
1/2 cup stevia or erythritol sweetener
1 tsp vanilla extract
3/4 cup powdered erythritol or other powdered sweetener
2 tbsp hot water
1 drop pink food colouring
4 tbsp rainbow sprinkles
Preheat the oven to 180 degrees Celsius and spray 9 donut moulds with non-stick cooking spray.
Place the flour, protein powder and baking powder into a bowl and combine.
Next, add the egg, almond milk, butter, yogurt, sweetener and vanilla into a bowl and whisk until combined.
Add the wet ingredients to the dry and mix together until a smooth batter forms.
Pour into doughnut moulds then place into the oven to bake for 12-18 minutes.
Remove from the oven and allow to cool, in the meantime make the icing by adding the powdered sweetener, water and food colouring into a bowl and thoroughly mix.
Dip the top of the donuts into the glaze then top with sprinkles. Enjoy!