I wanted to make a white cake donut for use with a pastry cream, or just to dip and get creative with. The result was a light and airy donut, almost a cross between a cake donut and a cream puff. I hope you like it as much as we did!
3 Egg Whites, Whipped to Stiff Peaks with a pinch of salt
1 Scoop Vanilla or Unflavored Whey Protein (I used Vanilla)
1/4 Cup Psyllium Husk
1/4 Cup Almomd Flour
1/4 Cup Sour Cream or Yogurt (may sub for melted coconut oil or grass fed butter)
1/4 Cup Erythritol
1/2 Teaspoon Vanilla
Grease for pan
Preheat oven to 350
Mix all ingredients and fold in egg whites a little at a time until well combined. Be gentle so the whites don't break.
Place onto a Donut Pan or a lined cookie sheet.
Bake at 350 for 15 minutes or until they pass the toothpick test.
Glaze with the ganache in this recipe.
Fill with the filling of your choice or add whipped topping of choice on too of ganache just before serving.
Another option is tossing these in a cinnamon "sugar" topping for a powdered donut feel.