I finally got a chance to use my doughnut pans! Ring the bells, sound the trumpets!
Large ones, mini ones … it’s a doughnutfest here. Well, strictly speaking, it’s a total proughnut fest (or pronut if you’re from the US … what’s with the weird spelling people?).
Why? Because these baked doughnuts have had their protein content turbo boosted. There are a lot of baked doughnut recipes out there on the interwebs. You only really notice these things when you’re focussed on the same thing, right? Like when you buy a car and suddenly the model you want is everywhere
I’ve set aside other protein packed recipes that are waiting to be published because these are just so sweetly yummilicious and amazeballs, you have to have them now. Now, I say. These are not make do proughnuts, they are bona fide you’d never guess in a million years that they are healthy proughnuts.
A light gluten and grain free baked doughnut spiked with espresso coffee and cinnamon, and no added sugar. Top that with a salted caramel icing. Yeah, you heard me.
Salted Caramel Icing.
But not a sugar, cream, and butter caramel icing. I love those but this … this one … is made with lucuma powder and maple syrup. I’ve used lucuma in a number of recipes on this blog and I’m never without a bag of it at home. I use it almost daily. Not just because it’s so good for you but because it tastes like caramel, toffee, sticky date pudding and is amazing in … everything. Mixed with a little maple syrup and nut butter it makes a lovely thick icing for doughnuts, cupcakes, cheesecake, to eat off a spoon … which I did with the little bit I had left after icing these babies
I use 100% organic pure maple syrup but you can use sugar free maple flavoured syrup if you want to reduce the calories and carbohydrate content. It works just as well, of course, although don’t tell me because you know I have an aversion to sugar polyols, used in abundance in sugar free stuff. Oh wait, it’s the sugar polyols that don’t like me so much … so if they also don’t like your GI tract either, stick with the real deal. Alternatively, make the Tiramisù version
If you are wanting to make these for children, you can omit the whey and casein protein powders. You still get a protein boost from the eggs and almond flour.
As usual, I have used unflavoured whey and casein for this recipe. If you are using a flavoured protein powder, stick with a complementary flavour such as vanilla, coffee, or cinnamon for the best result. If you cannot use whey or casein, rice protein can be substituted for both in this recipe with good results.
Why did you use a combination of whey and casein, CCM? Well, after playing around with both whey and casein in baking, a roughly 50/50 combination seems to behave very nicely. It won’t dry out baked goods as 100% whey can do and it won’t result in a too creamy texture for cakey baked goods, as casein alone can do. I like using them this way. It works beautifully.
These proughnuts are gluten-free, grain-free, and refined sugar free as well. Without the icing, they are also low carb. The fats are overwhelmingly good fats and you get around 14 grams of protein in each large doughnut and just under 5 grams for each mini doughnut.
They taste of coffee with a lovely undertone of cinnamon and the salty sweet icing is sooooo good.
I hope you like these as much as we do
Makes 6 large or 18 mini doughnuts
Coffee Cinnamon Proughnuts
135 grams almond flour
20 grams unflavoured whey protein isolate (I use this one) OR rice protein
20 grams unflavoured micellar casein (I use this one) OR rice protein
50 grams granulated stevia sweetener (e.g. Natvia, or as per your preference)
1/2 – 1 teaspoon ground cinnamon
1/4 teaspoon salt
2 teaspoons gluten-free baking powder
160 grams egg whites OR 3 large eggs
40 millilitres strong espresso, freshly brewed and cooled
15 millilitres (1 Tbsp) macadamia nut oil (or organic unsalted butter)
Salted Lucuma Caramel Icing
75 grams (56 millilitres) pure maple syrup OR sugar-free maple flavoured syrup
25 grams raw organic lucuma powder (I use this one)
15 grams 100% cashew nut butter (or 100% almond butter)
Sel de Guerande or flaked sea salt, for sprinkling
Coffee Cinnamon Proughnuts
Pre-heat oven to 180°C (350°F). Lightly grease 6 large doughnut pans or 18 mini doughnut molds and set aside.
Place the almond flour, whey and casein powders, sweetener, cinnamon, salt, and baking powder in to the bowl of a food processor and process until the mixture is fine and silky. You don’t really need to do this step but I would highly recommend it as it will result in an exceptionally light, open and airy textured doughnut. Do it! At this point you can transfer the almond flour mixture to a large bowl for mixing, or leave it in the food processor. I just process everything in the food processor … less washing up!
Whisk together the egg whites, cooled espresso, and macadamia nut oil. Add to the almond flour mixture and process or beat until the batter is really smooth.
Divide the batter evenly among the doughnut pans, filling them about two-thirds full. Bake for about 10 – 12 minutes, until the doughnuts are well risen and starting to colour. Don’t be tempted to overbake these. Remove from the oven and transfer the doughnuts to a wire rack to cool completely before icing, if desired.
Salted Lucuma Caramel Icing
In a bowl, combine the maple syrup, lucuma powder, and cashew butter. Whisk until super smooth. You can dip the top of each doughnut in to the icing or simply spoon the icing on to the top of each doughnut, allowing the icing to dribble down the sides. Sprinkle sea salt flakes on top before serving.
These will keep for a day or two, although they are best eaten within twenty four hours of baking and icing. Store in an airtight container at room temperature. They are best stored un-iced. Ice the doughnuts up to a few hours before serving if making ahead.
They are really good eaten just warm. Ten to fifteen seconds in a microwave is sufficient to make them perfection.
Variation: Tiramisù Proughnuts
Instead of the caramel icing, make a Tiramisù style cream to use as a filling or frosting for the doughnuts.
You can make this any way you choose, depending on your preferences and macronutrient requirements.
I would suggest using mascarpone, ricotta (full fat or light), or cottage cheese blended until smooth, or a mixture of any of these. You could also mix any one of these with an equal quantity of thick Greek yoghurt. Sweeten with stevia or your favourite sweetener and a dash of vanilla (seeds, organic powder, paste or extract). You could whisk in an egg yolk or whole egg, if you don’t have concerns with consuming raw eggs. If you are feeling lazy, just mix some vanilla or unflavoured casein with vanilla, stevia and yoghurt, milk or water until thick and creamy and use that.
Pipe it on top of each doughnut, or slice the doughnuts in half and fill with the cream. Sift a little cacao over the top and voilà! How easy is that?
Click on the photo below and feast your eyes on that soft, cakey, doughnutty goodness
I have provided macros for the doughnuts with and without the salted caramel icing, as per the recipe above. If you use whole eggs instead of egg whites, the macros will change slightly, as they will if you substitute for any of the ingredients in the recipe. These macros are intended as a guide. As usual, I’ve done my best to provide the most accurate information I am able to source for each ingredient.