- 180g raw, unsalted cashews
- 1 tsp vanilla extract
- 6 tbsp allulose
- 4 large eggs
- 2 scoops (25g) of Chocolate Equip Prime Protein
- 1/2 salt
- 1 tsp baking powder
- 1/2 cup powdered allulose
- 1-4 tbsp half & half
- 1/4 tsp peppermint extract
- 2oz sugar-free chocolate chips
- 2oz heavy cream
- 1/2 tsp peppermint extract
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Preheat the oven to 300 degrees.
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Prepare a 12-well donut pan by spraying with non-stick spray.
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Add all donut ingredients besides baking powder to a blender and blend just until smooth.
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Add in the baking powder and blend just until mixed in.
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Divide the batter into the wells of the donut pan.
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Bake in the preheated oven for 16-18 minutes until a toothpick comes out almost clean.
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Allow to cool completely before glazing.
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Whisk together all of the glaze ingredients (start with just 1 tbsp of half and half and add just as much needed to obtain desired consistency) and drizzle over the fully cooled donuts.
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In a small bowl microwave the chocolate chips and cream in 10 second intervals, stirring after each, until the chocolate is melted and smooth.
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Add the peppermint extract and stir until combined.
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One at a time, dip the cooled donuts in the chocolate and top with sprinkles if desired.