Roy’s Light & Cakey Baked Donuts

Servings: 12 1 Bite/Blue Point for 1 / 3 Bites/Points for 2 / 4 Bites/Points for 3

Calories 80 Fat 1.2g Carbs 20.2g Protein 5.5g

Ingredients

· Cooking spray

· 1 1/4 cups all-purpose flour

· 1/2 cup protein powder (I used Premier Protein Vanilla)--can use flour for more bites/points

· 2 tsp baking powder

· 1/2 tsp salt

· 1/4 tsp baking soda

· 1/4 tsp nutmeg

· 1/2 cup unsweetened almond milk, room temperature

· 1/4 cup nonfat Greek yogurt, room temperature

· 1/3 cup pumpkin puree OR unsweetened applesauce

· 3/4 cup granulated sugar replacement

· 2 large eggs, room temperature

· 1 1/2 tsp vanilla extract

· Toppings, optional, see options below

Instructions

1. Preheat oven to 425 degrees. Spray 12 cavities of donut pans with cooking spray, set aside.

2. In a large bowl, whisk together flour, protein powder, baking powder, salt, and nutmeg, set aside.

3. In a medium bowl or large measuring cup, whisk together almond milk, Greek yogurt, pumpkin (or applesauce), eggs, and vanilla until eggs are fully incorporated. Whisk in the sugar replacement.

4. Add the wet ingredients to the dry and fold together just until you no longer see any of the flour mixture. Don't over-mix. Batter will be slightly lumpy.

5. Pour mixture into a large food storage bag, snip off one corner, and pipe the batter into donut cavities, leaving about 1/4-inch of the cavity showing at the top. You can also spoon the batter into the pans.

6. Bake in preheated oven until toothpick inserted into center comes out clean, about 8 minutes, rotating the pans halfway through.

7. Let cool in pan a few minutes then invert onto wire racks to cool completely.

Topping Options

Caramel Frosting

Makes about 1/2 cup (enough for 12 donuts) 0 Bites/Blue Points for a 2-tsp serving

Ingredients

· 1/4 cup (2 oz.) Roy’s Light Homemade Cream Cheese, room temperature

· 1/4 cup sugar-free caramel sauce, room temperature ( I used Smuckers)

· Unsweetened almond milk, if needed

Directions

1. Mix the ingredients together in a small bowl. Add a splash of almond milk if too thick.

2. Spread about 2 teaspoons of frosting on each donut, decorate with sprinkles right away if using.

Maple Frosting

Makes about 1/2 cup (enough for 12 donuts) 0 Bites/Blue Points for a 2-tsp serving

Ingredients

· 1/2 cup sugar-free maple syrup ( I used Vermont brand)

· 1/4 cup (2 oz.) Roy’s Light Homemade Cream Cheese, room temperature

· 1/2 tsp maple extract, optional

· Unsweetened almond milk, if needed

Directions

1. In a small saucepan set over medium-high heat, heat the maple syrup until reduced by about half and thickened, stirring frequently, about 3-4 minutes. Pour syrup into a small bowl and allow to cool.

2. Once the syrup is cooled, mix in the cream cheese. Taste for flavor and add maple extract, if needed. Add a splash of almond milk if too thick.

3. Spread about 2 teaspoons of frosting on each donut, decorate with sprinkles right away if using.

Mocha Frosting

Makes about 1/2 cup (enough for 12 donuts) 0 Bites/Blue Points for a 2-tsp serving

Ingredients

· 1/4 cup (2 oz.) Roy’s Light Homemade Cream Cheese, room temperature

· 10 grams (1/4 pkg) of sugar-free chocolate pudding mix

· 4 Tbsp brewed coffee, room temperature

· 3-4 Tbsp unsweetened almond milk, as needed for the desired consistency

Directions

1. Mix the ingredients together in a small bowl. Add a splash of almond milk if too thick.

2. Spread about 2 teaspoons of frosting on each donut, decorate with sprinkles right away if using.

Chocolate Frosting

Makes about 1/2 cup (enough for 12 donuts) 0 Bites/Blue Points for a 2-tsp serving

Ingredients

· 1/4 cup (2 oz.) Roy’s Light Homemade Cream Cheese, room temperature

· 10 grams (1/4 pkg) of sugar-free chocolate pudding mix

· 6-8 Tbsp unsweetened almond milk, as needed for the desired consistency

Directions

1. Mix the ingredients together in a small bowl. Add a splash of almond milk if too thick.

2. Spread about 2 teaspoons of frosting on each donut, decorate with sprinkles right away if using.

Vanilla Frosting

Makes about 1/2 cup (enough for 12 donuts) 0 Bites/Blue Points for a 2-tsp serving

Ingredients

· 1/4 cup (2 oz.) Roy’s Light Homemade Cream Cheese, room temperature

· 1/2 to 3/4 cup confectioners’ sugar replacement, to taste

· 1/2 tsp vanilla extract

· Unsweetened almond milk, if needed

Directions

1. Mix the ingredients together in a small bowl, starting with about 1/2 cup of sugar replacement Adjust sweetener to taste. Add a splash of almond milk if too thick.

2. Spread about 2 teaspoons of frosting on each donut, decorate with sprinkles right away if using.

Vanilla Glaze

Makes about 1/2 cup (enough for 12 donuts) 0 Bites/Blue Points

Ingredients

· 1 cup powdered sugar replacement

· 2 Tbsp (1 oz.) Roy’s Light Homemade Cream Cheese, room temperature

· 1 to 2 Tbsp unsweetened almond milk, more if needed

· 1/2 tsp vanilla extract

Directions

1. Mix the ingredients together in a small bowl. Add more almond milk if too thick.

2. Spoon over each donut, preferably set on a cooling rack over a sheet pan to catch any drips. Decorate with sprinkles right away if using. Let glaze set at room temperature.

Notes

· Using just 1 teaspoon of sprinkles per donut will not add any bites/points.

· You can sprinkle each donut with up to 3/4 teaspoon of regular confectioners’ sugar without adding bites/points.

· You can sprinkle each donut with up to 1/2 teaspoon of cinnamon sugar without adding bites/points. Do this while they are hot to help it stick OR spritz with a little spray butter to give it something to cling to.

· You can add up to 3 grams of Lily's chips to each donut for 0 bites/points. I chop them with a knife to make them into "sprinkles".

· You can also just have them plain!