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Protein Pineapple Cakes

  • Canned pineapple rings or pieces
  • 1 scoop (28g) Angel Food Cake protein powder
  • 2 TBSP (14g) coconut flour
  • 2 TBSP (14g) almond flour
  • 1 tsp baking powder
  • 1 egg
  • 1/2 C (122g) liquid egg whites
  • 1/4 C (60g) unsweetened almond or coconut milk
  • 1/2 tsp vanilla extract, if desired

Optional Toppings: Not included in macros

  • 5 tsp Coconut palm sugar, divided (8 calories, 2g carbs, per donut)

 

Preheat oven to 350. Apply non-stick spray/oil to 5 wells of donut baking pan with full-size (3.5” across) wells. If using a silicone baking pan, place on a firm baking sheet. For a traditional caramelized “upside-down cake” presentation, sprinkle ½ tsp coconut palm sugar in evenly in each well. Slice pineapple rings, reducing thickness of each slice by half. Remove extra moisture from halved rings by pressing gently with a paper towel and place into donut pan wells.

In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients to liquids and mix well. Quickly pour 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 allow to cool, pineapple side up. Serve warm or store in the fridge.

Macros per donut (does not include optional topping): Cal: 94 // Fat: 3.5 // Sat Fat: 1.2 // Carbs: 7.1 // Fiber: 1.8 // Pro: 9.1 // Sugar: 3.6

For pans with smaller donut wells, pineapple rings may need to have sections removed to fit and baking time will be reduced. If using a metal non-stick pan, reduce baking temperature to 325 and increase baking time accordingly.

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