• NM

PROTEIN CARROT CAKE DONUTS

By Heidi Cannon


DONUT

  • 2 scoops Plain & Simple Quattro Protien

  • 1/2 cup coconut milk

  • 3 cups cooked carrots

  • 2 packets of truvia sweetener or sweetener of choice

  • 1/2 cup coconut flour

  • 1/3 cup crushed walnuts

  • 1 tsp. baking powder

  • 2 tsp. vanilla

  • 3 tsp. cinnamon powder


FROSTING

1/4 cup ricotta cheese

2 tbsp soy butter

1/2 cup low fat cream cheese

2 tsp. organic icing sugar


METHOD:

In large mixing bowl blend all dry ingredients and set aside. Cut carrots and boil in water until tender. Drain water and blend carrots into a puree form. Slowly fold in dry ingredients. Pre spray donut baking sheet and scoop mixture into donut trays. Bake at 350 for 25 -30 minutes until golden brown or tender with a fork. Let cool on baking rack before icing.


TOPPING

In mixing bowl blend ricotta cheese and cream cheese first then slowly fold in butter and remainder or ingredients. Place in fridge for 10 minutes to slightly chill before icing donuts.

Add sprinkles if desired.


Makes 8 donuts each donut approximately contains:

Cals- 213 Carbs- 16.5G Fats-7.6G Protien-11.3

© 2018 by Natural Muscle Media