Quick Chocolate Donuts
Chocolatey goodness with a hidden surprise!
Ingredients
- ½ cup Greek yogurt
- ½ cup Beet puree recipe to follow
- 1 egg
- ⅓ cup Truvia or sweetener of choice
- 1 teaspoon Vanilla extract
- 3 tablespoons Cocoa Powder
- ¼ cup Ground Flaxseed
- ¼ cup Almond flour
- 2 tablespoons Chocolate protein powder
- ½ teaspoon Baking powder
- 1 pinch salt
Icing (optional)
- 1 cup powdered Truvia or powdered sweetener of choice
- 1 tbsp Peanut Butter
- 1 tbsp Vanilla Almond Milk more as needed to reach desired consistency
Beet Puree
- 1 Medium sized Beet
- ½ cup Almond Milk added slowly to blender
Instructions
Donut Batter
- In one bowl, mix together the greek yogurt, beet puree, egg, sweetener of choice, and vanilla.
- In another bowl, mix together cocoa powder, flaxseed, almond flour, protein powder, baking powder, and salt
- Add the dry ingredients to the wet ingredients and mix until combined
- Spoon batter into a donut pan (Makes six donuts)
- Bake in a 350* oven for 12-15 minutes
Icing (Optional)
- While baking, mix together powdered sweetener of choice and peanut butter
- Add almond milk one tablespoon at a time until you reach your desired consistency
- Once donuts are done and have cooled for 10 minutes, frost them and enjoy!
Beet Puree
- Dice one medium sized beet
- Add pieces to a pot of boiling water and boil for 10-12 min (or until fork tender)
- Drain beets and add the drained beets to a blender
- Add almond milk one tablespoon at a time until beets are fully pureed and smooth in texture
- Use ½ cup of this puree in the recipe and save the rest for my brownie recipe (coming soon)
Notes
Beet puree is easily substituted by pumpkin puree, sweet potato puree, or mashed bananas. This is a great way to hide the beet flavor while still consuming its fantastic nutrients!