1/3C Coconut Flour
1/3C Truvia or Splenda
¼ teaspoon Salt
1 teaspoon Baking Powder
1/3C & 2 Tablespoons Unsweetened Almond or Coconut Milk
1 teaspoon Lemon Extract
2 Tablespoons Unsweetened Applesauce
2 Egg Whites
1 Whole Egg
2/3C Fresh or frozen blueberries
Non-Stick Cooking spray
Zest of 1 lemon (optional)
2 Tablespoon Coconut Oil
3-4 Tablespoons 1stPhorm Vanilla Ice Cream Protein Powder
Preheat oven to 325*
Spray 6 count doughnut pan with nonstick cooking spray until all area are well covered.
In a small bowl combine all dry ingredients; flour, Truvia, protein, salt & baking powder.
In a medium bowl, combine all wet ingredients; milk, lemon extract, applesauce & eggs.
Next, in a small bowl, add the blueberries and a small amount of the dry ingredients just enough to coat the blueberries. This helps them from sinking to the bottom.
Pour your dry ingredients into the wet ingredients and whisk until well combined. Then gently fold in the blueberries and spoon into the doughnut pan to the top.
Bake for 18-20 min or until a toothpick comes out clean. Remove from oven and allow to cool 3-5 mins then turn doughnuts out onto cooling rack. Once fully cool, you may glaze them.
In a small microwavable bowl, microwave the coconut oil until just melted. Stir in 3 Tablespoons of protein adding 1 additional Tablespoon if needed to have a thin yogurt type consistency. Add the fresh zest of 1 lemon if you like to add more lemon flavor to the icing. Next, Turn doughnut over and dip into glaze. Return to cooling rack then place glazed doughnuts in fridge for 10-15 mins until set. Store in airtight container in the fridge or countertop. These freeze great too!