Saturday, March 9, 2019

Low Carb Gluten-Free Donuts

These donuts do not contain dairy or gluten.

Sometimes happy accidents happen in the kitchen.  These donuts are proof.  I meant to repeat my recipe for peanut butter banana donuts but instead of adding almond flour I added almond butter.  Luckily, I wasn't too far into the recipe so I just improvised my way around my oversight.  The results did not disappoint! 

Meet these yummy paleo donuts!  They do not have gluten or dairy but they have egg whites.  I wanted to make them vegan but did not want to push my luck!

Here are the details you need to make these donuts at home:


1/2 cup Bob's Red Mill chickpea flour
1 scoop Vegan Smart chocolate fudge pea protein powder
1/2 cup almond butter
1 cup banana (mashed)
1 egg white
1 scoop Live Vegan Smart pea protein powder (vanilla)
1 tsp apple cider vinegar
1 tsp baking soda
1 tsp almond flavor
1/4 tsp salt


Preheat the oven to 325 F and spray the bottom of a donut tray with oil.  Peel and mash the bananas (about 3 small ones).  Mix the wet and dry ingredients in separate bowls.  Combine them.  Add the baking soda and the apple cider vinegar.  This mix is enough for 6 donuts.  I used 4.5 tbsp of mix per donut.  Flatten the tops with the back of a spoon.  Bake the donuts for 20 minutes or until a knife comes out clean.  Let the donuts cool.

Here are the nutrition facts for these donuts:

They have a decent amount of protein in them and taste delicious!  Since I only used a small amount of chickpea flour, they are also low carb.  If you are watching your carb levels, these make for the perfect breakfast!

I have to add that these donuts are actually toddler-approved which says a lot these days in my house since my Little Guy is still in the picky eater stage.

Enjoy this super healthy donuts!  Take a photo and share on Instagram using #peoniesandalatte to show us your creations.

Thank you for reading this post!

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