Quest Caramel Coconut Donuts


Donut base:
½ cup Quest Protein Powder (vanilla or multi-purpose) (36g)
½ teaspoon baking powder (2.5ml)
1 teaspoon alcohol-free vanilla extract (5ml)
2 large egg whites (66g)
1 tablespoon coconut oil, melted (14g or 15ml)
Caramel layer:
½ Coconut Cashew Quest Bar
1 medjool date, pitted and soaked in filtered water to soften (24g)
1 tablespoon of date water (water used to soak the date) (15ml)

Coconut topping:
1 large egg white (33g)
½ teaspoon alcohol-free vanilla extract (2.5ml)
1½ tablespoons Quest Protein Powder (vanilla or multi-purpose) (7g)
1 teaspoon confectioner’s style erythritol (5ml)
¼ cup shredded unsweetened coconut (30g)
Chocolate drizzle:
1 tablespoon coconut oil, melted (14g or 15ml)
1 tablespoon cocoa powder (6g)
½ teaspoon confectioner’s style erythritol (2.5ml)

1. Preheat oven to 325F (163C).
2. Start to make the donut base by mixing together the protein and baking powders.
3. Add vanilla, egg whites, and coconut oil. Mix well.
4. Pour batter into a ziplock bag, seal the bag, and cut a corner off. Pipe batter into a siliconemini donut pan. (This will be cleaner than trying to spoon the batter into the pan.) Set pan aside.
5. Heat the caramel layer ingredients over a low flame. Continue to stir until the Quest bar has melted, and the date has broken up. Turn off flame, and set aside.
6. Begin the coconut topping by beating the egg white until stiff.
7. Gently whisk in the vanilla, protein powder, and sweetener.
8. Fold in the shredded coconut.
9. Spoon this mixture into another ziplock, cut off the corner, and set aside.
10. Gently spoon the caramel layer over the donut batter.
11. Pipe the coconut topping over the caramel layer.
12. Bake for 10 minutes, and check to see if the donut base is cooked (stick a toothpick in the base layer from the side) and the coconut topping begins to brown. If not ready, check every 1-2 minutes.
13. Remove from oven, and let cool.
14. Mix chocolate ingredients, and drizzle over cooled donuts.
15. Enjoy!

Macros per mini donut (makes 10)::

80 calories | 6g protein | 4g net carb | 4g fat

Recipe by: @proteincakery

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