Ingredients:
For the Donuts:
- 2 Cups Blanched Finely Ground Almond Flour
- 2 Tablespoons Unflavored Protein Powder
- 2 Teaspoons Baking Powder
- 1 0.3oz Packet Sugar-Free Strawberry Jell-O Powder
- 1/2 Cup Butter
- 2 Ounces Cream Cheese
- 1/4 Cup Sour Cream
- 1 1/2 Teaspoons Vanilla Extract
- 1/2 Cup Erythritol
- 10 Strawberries
- 2 Teaspoons Lemon Juice
- 2 Teaspoons Water
- 2 Egg Whites
For the Glaze:
- 4 Strawberries
- 2 Tablespoons Heavy Whipping Cream
- 2 Tablespoons Powdered Erythritol
- 2 Teaspoons Water
Instructions:
For the Donuts
- Preheat oven to 350 degrees Fahrenheit. Butter or (or nonstick spray) your donut pan and set aside.
- In a large mixing bowl, combine almond flour, protein powder, baking powder, and sugar-free strawberry Jello-O powder. Set aside.
- In a separate bowl, add butter and cream cheese. Microwave for 30 seconds to melt, being careful to not burn the cream cheese. Stir well.
- Add sour cream, vanilla extract, and erythritol to the butter and cream cheese mixture. Stir well.
- In a blender, puree strawberries, lemon juice, and water together until no lumps remain.
- Add wet ingredients to dry ingredients and stir until very well combined. Then stir in the strawberry puree. Once combined, stir in egg whites until smooth.
- Scoop batter into a freezer sized Ziploc bag. Twist the end of the bag to remove air then cut off a lower corner, and pipe the batter into a buttered donut pan. You will need 12 donut molds total, so either two 6-donut pans or work in batches.
- Bake for 12 minutes or until a toothpick comes out of the donuts clean.
- Cool completely before removing from donut pan. Otherwise, the donuts will crumble
For the Glaze:
- Put the strawberries, heavy whipping cream and water into the blender then puree. Pour into a small bowl and whisk in erythritol.
- Remove from blender and brush evenly across donuts. This glaze is more for extra flavor and moisture so it's a little runny.