Presenting the IIFYM-er’s two favorite things combined into one epic recipe – doughnuts + Oreos! Now you can have them both at the same time, without sacrificing too many carb/fat macros! I love this recipe because you can make them into doughnut sandwiches or eat all six separately! The doughnuts are rich and cake-y, not dry at all like some “protein doughnut” recipes out there. Enjoy!
Macros (per doughnut/recipe yields 6)
- 65
- kcal
- 1
- fat
- 7
- carbs
- 7
- protein
Doughnut Ingredients:
- 38g chocolate whey (or whey isolate)
- 10g coconut flour
- 10g fat free sugar free chocolate pudding mix
- 25g cocoa powder (Hershey’s dark works best)
- 1 tsp baking powder
- stevia to taste
- water to desired consistency
Frosting Ingredients
- 113g nonfat greek yogurt
- stevia to taste
- 1 Oreo
**You will also need a doughnut pan and pam spray. If you don’t have a doughnut pan, this recipe can be made as cupcakes instead.
Directions
- Preheat oven to 350 degrees.
- Mix all doughnut ingredients except water in a mixing bowl, then slowly add water to desired consistency. You’ll want the consistency to be similar to brownie batter.
- Spray doughnut pan with pam and fill a little over half-way. You should be able to get 6 doughnuts.
- Bake for about 10 minutes and continue baking, checking every 3 minutes or so until you can stick a toothpick in the doughnut and it comes out clean.
- Take doughnuts out of oven and let cool.
- In a separate bowl, combine nonfat greek yogurt and stevia to make frosting.
- Spread frosting on cooled cupcakes.
- Crush oreo(s) into small pieces and sprinkle on top of the doughnuts.
