Hi! I have the Bellemain nonstick donut pan (Amazon). If you’re sensitive to the cooling sensation it tends to have, you can use allulose instead in the same amount, or monk fruit allulose blend using scant measurements. Check the post for new tips! The second time I made them I used maple extract for flavoring instead and added 1/2 tsp xantham gum. I really think you should try them out. Hope those are helpful! Thanks again! Hi Suzie, Yes, coconut sugar would work but would not be low carb. Can I use cashew milk? I honestly do not know how to thank you. I just made it and used a muffin pan. I tried this once. School of Flexible Dieting: https://www.flexibledietinglifestyle.com/about-the-school-of-flexible-dieting/Recipe Vault: https://www.flexibledietinglifestyle.com/product/recipe-vault-monthly-membership/Ultimate Flexible Dieting Experience: https://www.flexibledietinglifestyle.com/product/ultimate-flexible-dieting-experience/Book of Recipes 5.0: https://www.flexibledietinglifestyle.com/the-flexible-dieting-lifestyle-book-of-recipes-5-0/Protein Cookie Butter: https://www.flexibledietinglifestyle.com/cb/1-on-1 Coaching: https://www.flexibledietinglifestyle.com/coaching-program/Instagram: Instagram.com/TheFlexibleDietingLifestyleEmail: Zach@FlexibleDietingLifestyle.comMacros for each Donut with no frosting:65.25 Cals, 5g Carbs, 1.25g Fat, 8.5g Protein!Macros for each Protein Donut with Frosting/No Toppings:88.75 Cals, 6.25g Carbs, 1.75g Fat, 12g Protein!Ingredients for Protein Donut (makes 6):45g PEScience Gourmet Vanilla Select Protein (“FDL” saves you 15%)15g Coconut Flour5g Zero Cal Sweetener of your choice5g Baking Powder70g Greek Yogurt70g Unsweetened Apple Sauce75g Egg Whites10g SprinklesProtein Frosting for all 6 Donuts:20g PEScience Gourmet Vanilla Select Protein6g Coconut Flour45g Greek Yogurt3g Zero Cal Sweetener of your choiceCold Water to consistency of frostingDirections:1.) Hi Maya, I really enjoy your recipes and make them quite often. I found descriptions to find it ‘below’ or ‘above’ but never saw the video. I just made these…..yum! Thank you for your recipe! Hi Jade, You’re right that they don’t rise as much as regular donuts, but if you flip them over you basically get the rounded donut shape from the mold – see the pictures.
Hi Rosanne, yes, you have to grease the pan really well. Thank you Maya! Would monk fruit be the same measurement for the sweetener?

I knew something wasn’t right when my batter was way thicker than the video. If you prefer glazed keto donuts, those are pretty easy to make, too. I used coconut sugar and I will definitely be making them again.
OMG loved these!!!! Hi Allison, You can store them at room temperature for a day or two, after that the fridge is best. Or, maybe they needed to be cooked a little longer?

Love this recipe! Finished them with the cinnamon and sweetener and I almost died and went to heaven when I bite into one. No, these are a batter, not a dough, so it won’t stay together without a form to contain the batter. Thank you so much, Diya! I followed the instructions but like others, left them until they were almost black on top but unfortunately couldn’t get them out of the pan and ended up with ‘cinnamon donut’ crumble.


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