Imported from Instagram
95-Calorie Cookies & Cream Oreo Protein Donuts
Soft, high-protein chocolate donuts made with oat flour, black cocoa, and vanilla yogurt, topped with a cookies-and-cream yogurt frosting, chocolate sauce, and crushed Mini Oreos. The recipe makes six donuts at approximately 95 calories each.
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Ingredients
- 50 g oat flour (Blended oats may be used to make the flour.)
- 1 tsp black cocoa powder
- 25 g natural brown sweetener (The source specifies Natvia Brown Sweetener; stevia, erythritol, or monk fruit sweetener may be substituted.)
- 1 tsp baking powder
- salt (A dash, or to taste.)
- 1 egg (Whisked.)
- 120 g low-fat vanilla yogurt (The source names YoPro No Added Sugar Vanilla Yoghurt; use a low-fat flavored yogurt.)
- 1 tsp vanilla extract
- 140 g low-fat flavored yogurt (For the frosting; vanilla or another preferred flavor may be used.)
- 0.5 scoop cookies-and-cream protein powder (The source names Rule1 Cookies & Cream Protein Powder; another brand may be substituted. Assumed approximately 15 g for nutrition estimation.)
- 50 ml low-sugar chocolate sauce (The source names Queen Chocolate Fudge Flavoured Topping.)
- 0.5 bag Original Mini Oreos (Crushed; exact bag weight is not specified by the source. Assumed approximately 28 g for nutrition estimation.)
Steps
- 1
Preheat the oven and lightly grease a six-cavity donut tray so the baked donuts release cleanly.
- 2
Add the oat flour, black cocoa powder, brown sweetener, baking powder, and a dash of salt to a mixing bowl. Stir until the dry ingredients are evenly combined and no cocoa or baking powder remains in visible pockets.
- 3
Whisk the egg in a separate small bowl until smooth.
- 4
Add the whisked egg, vanilla yogurt, and vanilla extract to the dry ingredients.
- 5
Mix until the batter is thick and smooth, scraping the sides and bottom of the bowl as needed.
- 6
Evenly divide and pour the batter into the greased donut tray, filling the cavities without overflowing them.
- 7
Bake for 15 minutes, until the donuts are set and spring back lightly when touched. The source does not specify an oven temperature; use the temperature recommended for your donut tray or comparable baked donut recipe.
- 8
Remove the tray from the oven and let the donuts cool in the tray for 10 minutes. Carefully flip them onto a rack or plate and allow them to cool enough for frosting.
- 9
For the frosting, add the vanilla yogurt and cookies-and-cream protein powder to a bowl. Stir until completely smooth and thickened.
- 10
Dip the cooled donuts into the yogurt-protein frosting, coating the top of each donut.
- 11
Drizzle the chocolate sauce over the frosted donuts.
- 12
Sprinkle the crushed Mini Oreos over the chocolate drizzle while it is still wet so the crumbs adhere.
- 13
Place the finished donuts in the refrigerator until the frosting thickens. Keep them refrigerated until serving, or serve immediately once assembled.
Notes
The stated nutrition is approximately 95 calories per donut, based on six donuts; actual values vary with the yogurt, protein powder, sweetener, chocolate sauce, and amount of Oreos used. Store the finished donuts in the refrigerator. The original source does not specify the oven temperature.
Nutrition per serving
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