Ingredients:

30g  vanilla protein (discount: amb-Miranda)
90g plain flour (can use GF)
1 tsp baking powder
1/4 tsp bicarb soda
1/4 cup (70g)
1 egg
30g nuttelex, melted
60ml almond milk
50g greek yoghurt
1 tsp vanilla extract

Glaze:


40g coconut yoghurt
6 squares caramilk, melted (37g)
+ 2 squares caramilk, grated
can sub just for melted chocolate or use caramilk cream cheese spread

Method:

1. Preheat oven to 170 degrees and lightly grease a donut tin

2. In a bowl whisk the egg, butter, almond milk, yoghurt and vanilla together until smooth.

3. Sift in the flour, protein powder, sweetener, baking powder, bicarb soda & fold to combine.
4. Pour/pipe the batter into the donut tin and bake for 12 minutes.

5. Mix together the melted caramilk and coconut yoghurt until smooth. Once the donuts have cooled ice with glaze and sprinkle over grated caramilk.

Macros per donut (not including icing): 112 calories, 8.1g P, 8.9g C, 4g F

Macros per donut (with glaze): 155 calories, 8.6g P, 13.1g C, 6.7g F