- serves 12
- prep time 5 minutes
- cooking time 12 minutes
Ingredients
| BASE | |
| 1 ½ cups | Self-rasing flour |
| 1 cup | Macro Mike Salted Caramel Almond Protein |
| ¾ cup | Sugar |
| ½ cup | Biscoff spread, melted |
| 1 cup | Almond milk (or milk of choice) |
| 1 tsp | vanilla extract (optional) |
| TOPPING | |
| ½ cup | Biscoff spread, melted |
| 4 | Lotus biscuits, chopped |
Macros
per serving
- protein 8.8g
- fat 10.3g
- carbs 49.4g
- calories 325
Recipe by: @amyleeactive with a twist by @run2food
WARNING!⚠️ This recipe is highly addictive and so easy to make!🤤 These Biscoff Protein Donuts are our new fave treat!😍🙌
*Storage tips: in an airtight container at room temperature for up to 3 days or in the fridge for a week
Steps
- Preheat the oven to 180 degrees C/360 degrees F. Spray 12 donut holes with non-stick spray or use silicone moulds like I did
- In a large bowl, combine the flour, protein powder, sugar, melted Biscoff, milk and optional vanilla extract. Stir until a thick batter forms.
- Divide the batter amongst the 12 donut holes
- Bake for 12-13 minutes until golden and risen. Allow the donuts to fully cool before removing them from the mould.
- Glaze: Dip one side of the donut in melted Biscoff spread. Decorate with lots biscuit crumbs
