Coach Syd's Vanilla Caramel Chocolate Protein Doughnuts

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Baking is a science but taste buds always win in the end - Sydney Rios

Nothing better than some good old fashioned protein doughnuts. I like to make these a lot for my family to have on the go for breakfast, a quick snack or a post workout refuel. They don't have the usual doughnut ingredients making them paleo, but they are still a treat containing natural sugars. Meaning they may be healthier than a Krispy Kreme doughnut, but should not be eaten in bulk no matter how good they turn out. Every time I make these doughnuts the recipe changes, the one I wrote out today is just the basic ingredients and whatever combination seemed the best. The original recipe I found online years ago only used almond flour, whereas I like to add coconut flour to make the doughnuts less grainy and more smooth. Sometimes just putting in coconut flour and no almond flour is the best combination. I also added in protein powder to the recipe and gambled the amount every time. I like the taste with more powder inside, but some prefer to go for a lower dose and have more of a doughnut flavor with less protein involved. The best part about this recipe is whoever is making it can tweak it however they want. Baking is a science but taste buds always win in the end. Figure out which flour you like best and how much sweetener you prefer. 

Ingredients For the Doughnuts 

1 Cup Almond Flour

1 Cup Coconut Flour 

½ Cup Vanilla Protein Powder

½ Teaspoon Baking Soda 

½ Teaspoon of Salt 

4 Tablespoons Honey 

2 Tablespoons Maple Syrup 

¼ Cup Coconut Oil 

1 Tablespoon Vanilla Extract

3 Eggs 

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For the Caramel 

1 Can of Coconut Milk

½ Cup Honey/Maple Syrup 

A Pinch of Salt 

1 Tablespoon of Butter

2 Teaspoons Vanilla Extract

For the Dipping Chocolate

1 Bag of Chocolate Chips (enjoy life) 

Directions:

  1. Preheat the oven to 350 degrees 

  2. In a large bowl combine the almond flour, coconut flour, vanilla protein powder, baking soda, and salt. 

  3. In a separate bowl combine the honey/maple syrup, coconut oil, eggs, and vanilla.

  4. Add the wet ingredients slowly, to the dry ingredients. Mix until combined. If the batter looks a little dry, add a little almond milk to soften it up. 

  5. Grease the doughnut pan. Add a little over one tablespoon of batter to each mold in the doughnut pan and smooth it over so there are no holes within the doughnut, bake for 10-12 minutes. 

  6. Once golden brown, remove from the oven and let cool in the pan for 5 minutes. Remove from the pan and transfer to a wire cooling rack. 

Caramel Directions:

  1. In a small-medium saucepan, bring the coconut milk, honey, and salt to a boil over medium-high heat. 

  2. Reduce the temperature down to a medium heat and let the mixture boil down for 35-40min 

  3. Add the butter and vanilla until completely mixed in and cook for another 5-15 minutes until mixture is a golden brown caramel color. Timing might differ depending on how hot the burner is. 

  4. Remove from heat, transfer to a bowl and stir vigorously until it’s creamy and shiny. 

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Chocolate Directions:

  1. If you have a chocolate melter, place chocolate chips inside and melt until completely smooth.

  2. If not, place a clear cooking bowl on top of a saucepan a quarter full of boiling water and place the chocolate chips into the bowl. Stir until chocolate chips are completely melted. 

  3. The chocolate chips can also be placed into a microwave safe bowl and put into the microwave until completely melted and smooth. 

Toppings Directions:

  1. Once the doughnuts are cooled completely, dip the top of the doughnut (the part of the doughnut that was facing up in the pan) in the melted chocolate, and place chocolate face down on a tin foil covered pan/plate. 

  2. When all of the doughnuts are covered in chocolate and placed on the tin foil, place in the fridge and let the chocolate set on the doughnut for 20 minutes. 

  3. Take out of the fridge. Drizzle the caramel topping as well as the leftover chocolate, coating the doughnuts lightly. Place back in the fridge and let cool for another 10 minutes or until the caramel is set. 

  4. Take them out of the fridge and enjoy! Once the doughnuts are out of the fridge they can be placed into a separate storage container and do not need to be kept chilled. 

Park Roberts