Low-Carb Pumpkin Donuts
Introduction
These mini donuts are a great fall treat. Use a mini-donut pan for best results.
I moistened mine with a bit of water after cooled and rolled them in cinnamon/Splenda mixture.
I moistened mine with a bit of water after cooled and rolled them in cinnamon/Splenda mixture.
Ingredients
1/2 cup ground almonds (almond flour, almond meal)
1/4 cup vanilla protein powder
1/4 cup ground flax seeds (yellow ones will look better)
1/4 cup splenda (or splenda brown sugar blend)
1/2 tsp baking powder
1/2 tsp pumpkin pie spice
1/4 tsp salt
1/4 cup canned pumpkin (plain, not canned pie filling)
1 egg
1/2 tsp vanilla
2T milk
2T butter
1/4 cup vanilla protein powder
1/4 cup ground flax seeds (yellow ones will look better)
1/4 cup splenda (or splenda brown sugar blend)
1/2 tsp baking powder
1/2 tsp pumpkin pie spice
1/4 tsp salt
1/4 cup canned pumpkin (plain, not canned pie filling)
1 egg
1/2 tsp vanilla
2T milk
2T butter
Directions
Remember if you use the Splenda/brown sugar blend, then your calorie count will rise.
Preheat oven to 325 and lightly spray the mini donut pan.
MIx together ingredients in order until well blended and fill the donut wells 2/3 full. Bake for 10 minutes. Cool and remove from pan.
Decorate with a simple glaze or roll in cinnamon/Splenda.
Preheat oven to 325 and lightly spray the mini donut pan.
MIx together ingredients in order until well blended and fill the donut wells 2/3 full. Bake for 10 minutes. Cool and remove from pan.
Decorate with a simple glaze or roll in cinnamon/Splenda.
Number of Servings: 12
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