Cinnamon Sugar Protein Donuts

• 1/3 cup oat fiber (NOT oat flour)
• 2 tbsp coconut flour
• 60 g vanilla whey protein isolate (~2 scoops)
• 1 cup fat-free cottage cheese
• 4 large egg whites
• 1/4 cup canned pumpkin puree (not pie filling)
• 1/4 cup granulated monk fruit or allulose sweetener
• 1.5 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 tbsp melted butter (for coating)
• 3 tbsp powdered monk fruit or allulose sweetener (for coating)
• 1.5 tsp ground cinnamon (for coating)
• 2 oz fat-free cream cheese (for glaze)
• 1 scoop vanilla whey protein isolate, ~30g (for glaze)
• 2 tbsp powdered monk fruit or allulose sweetener (for glaze)
• 1-2 tbsp unsweetened almond milk (for glaze)

Instructions

1. 1. Blend cottage cheese in a blender until completely smooth with no lumps, set aside
2. 2. Preheat oven to 350°F, grease an 8-cavity donut pan generously with cooking spray
3. 3. Sift together oat fiber, coconut flour, protein powder, sweetener, baking powder, cinnamon, nutmeg, and salt in a large bowl, whisk thoroughly
4. 4. In a separate bowl, whisk blended cottage cheese, egg whites, pumpkin puree, and vanilla until smooth
5. 5. Pour wet into dry, fold gently until just combined - do not overmix, add water 1 tbsp at a time if too thick
6. 6. Transfer batter to a ziplock bag, cut a corner, pipe into donut cavities about 3/4 full, smooth tops with a wet finger
7. 7. Bake 14-17 min until tops spring back when touched - pull early if unsure, protein powder dries out fast
8. 8. Cool in pan 5 min, then turn out onto a wire rack
9. 9. Mix powdered sweetener and cinnamon for coating on a shallow plate, melt butter in a small bowl
10. 10. While donuts are still warm, brush each lightly with melted butter, then roll in cinnamon sugar mixture until coated
11. 11. Make the glaze: whisk fat-free cream cheese, protein isolate, and powdered sweetener together until smooth, add almond milk 1 tsp at a time until drizzle consistency
12. 12. Drizzle glaze over coated donuts, let set 5 min before serving