For the glaze:
Preheat oven to 350. Apply non-stick spray/oil to 4 wells of donut baking pan with full-size (3.5” across) wells. If using a silicone baking pan, place on a firm baking sheet.
Zest lemon and set zest aside. Juice lemon and set aside for glaze.
In a small bowl, mix together protein powder, flex flavors, flours, baking powder, and set aside. In a separate bowl, whisk together egg, egg whites and almond milk until well blended. Add dry ingredients mixture to blended liquids and stir to combine. Mix in lemon zest, reserving a few pinches for garnish.
Quickly pour batter (approx 1/4 cup per donut) into prepared donut pan and bake until cooked through, approximately 18 minutes. Tops will spring back when lightly touched.
Remove from oven and allow to cool a few minutes on cooling rack. If using a silicone pan, run a knife or spatula gently around the edges to ensure that donuts release easily. Remove from pan and serve warm or cool completely.
For glaze, mix ½ scoop Devotion Angel Food Cake Protein Powder with 1 Coconut Biscotti Flex Flavor and the juice of 1 lemon. Add water, a teaspoon at a time, until desired consistency is reached. Spread or drizzle onto donuts and garnish with reserved lemon zest.
Macros per baked donut (serves 4): Cal: 110 // Fat: 4.3 // Sat Fat: 1.4 // Carbs: 3.8 // Fiber: 1.9 // Pro: 13.6// Sugar: 0.4
Notes: For pans with smaller donut wells, baking time will be reduced. If using a metal non-stick pan, reduce baking temperature to 325 and increase baking time accordingly.
This recipe calls for Coconut Biscotti Flex Flavors, but feel free to substitute other Flex Flavors, based on availability or personal preference. With so many choices, the possibilities are endless!