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Red Velvet Donuts
Rocco Fuhrman

Red Velvet Donuts

These Red Velvet Donuts are a guilt-free indulgence that proves healthy eating can be absolutely delicious. Moist, tender, with a deep crimson hue, subtly rich cocoa flavor, and a hint of tang, finished with a creamy, protein-packed glaze.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 cup super-fine blanched almond flour
  • 1/2 cup unflavored or vanilla whey protein powder
  • 1/3 cup erythritol/monk fruit blend
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs, room temperature
  • 1/2 cup unsweetened almond milk
  • 1 tbsp apple cider vinegar
  • A few drops of red food coloring (optional)
  • 1 tsp vanilla extract
  • 4 oz full-fat cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1/3 cup powdered erythritol/monk fruit blend for frosting
  • 1 tsp vanilla extract for frosting
  • Unsweetened almond milk to adjust frosting consistency

Method
 

  1. Preheat your oven to 350°F (175°C) and grease your donut pan.
  2. In a large bowl, whisk together the almond flour, whey protein powder, erythritol, cocoa powder, baking powder, and salt.
  3. In another bowl, whisk the eggs, almond milk, apple cider vinegar, red food coloring (if using), and vanilla extract.
  4. Combine the wet ingredients with the dry ingredients and mix until just combined.
  5. Fill the donut cavities about two-thirds full with the batter.
  6. Bake for 12-15 minutes, checking with a toothpick for doneness.
  7. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack.
  8. For the frosting, beat cream cheese, butter, powdered erythritol, and vanilla until smooth; adjust with almond milk to achieve consistency.
  9. Frost the cooled donuts and serve.

Notes

Store frosted donuts at room temperature for up to 24 hours or refrigerate for 3-5 days. Unfrosted donuts can be frozen for up to 1 month.