Double Chocolate Donuts

INGREDIENTS (serves 6):


  • 1/3 cup super fine almond flour 
  • 1/3 cup monk fruit sweetener  
  • 1/2 cup (2 scoops) Chocolate 20/20 Fiber/Protein Powder 
  • 2 tsp baking powder 
  • 2 Tbsp cocoa powder 
  • Pinch of sea salt
  • 1 whole egg
  • 2 egg whites
  • 1/4 cup unsweetened vanilla almond milk

Chocolate Icing

  • 1/2 cup of Lily’s chocolate chips (8 tbsp)
  • 1/2 tbsp coconut oil


  1. Preheat oven to 350°F. Lightly coat donut mold with nonstick cooking spray and set aside
  2. In a large bowl, combine almond flour, monk fruit sweetener, 20/20 Fiber/Protein Chocolate Powder, baking powder, cocoa powder and sea salt
  3. In separate smaller bowl, whisk the eggs, almond milk and coconut oil together, until well combined. Pour wet mixture into the dry mixture and fold until a well combined batter has formed
  4. Pour batter into prepared donut mold, so that each mold is 3/4 full, and place in oven to bake for 20-25 minutes (or until an inserted toothpick comes out clean)
  5. While donuts bake and cool, prepare chocolate frosting by melting chocolate lily’s in a double broiler and stirring in coconut oil
  6. Remove donuts from oven and allow them to cool until donuts are easy to remove from the molds
  7. Once donuts have cooled completely, frost donuts by dipping them one by one into prepared frosting glaze

Step 2 Recipe. Serves 6 (Serving Size: 1 Donut)

  • FOR JOURNALING ON THE F-FACTOR DIET: 15g carbohydrate, 9g fiber  
  • ACTUAL NUTRITIONAL CONTENT PER SERVING: 244 calories, 12g protein, 16g carb, 9g fiber, 7g net carb, 2g sugar, 18g fat, 7g sat fat, 256mg sodium

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