Ingredients and Directions:
1 scoop Salted Caramel Meal Replacement
1 ½ cups almond Flour
¼ cup oat fiber (can sub coconut flour)
3 eggs room temp
1 cup pumpkin puree
¼ cup Butter room temp
½ cup brown monkfruit or sweetener of choice
¼ tsp salt
2 tsp baking powder
2 tsp pumpkin pie spice
1 tsp vanilla extract
½ tsp mapleine extract
In two separate bowls, separate egg yolk from egg whites. In another bowl place all dry ingredients and mix. Add in egg yolks, extracts and pumpkin until well-combined. In a separate bowl, add in egg whites and mix with a hand mixer until stiff peaks form. Fold in egg whites into batter. Using a piping bag or just using a spoon, evenly distribute batter between 32 mini donut molds. Place in the oven at 350° for 20 minutes. Allow to cool.
Maple Icing:
½ cup Powdered Sweetener
½ tbsp Mapleine Extract
Water (as much until you reach your desired consistency) (I used about ¼ cup)
Dip donuts in mixture and allow to harden or place in fridge to speed up process.
Makes 32 mini-Donuts.
Macros per donut: 57 Cal, 4g Fat, 3g protein, 1g Net Carbs
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