Questified Caramel Chocolate Donut | Quest Blog

• 1⁄2 cup gluten-free flour 1:1
• 1⁄3 cup almond flour
• 1⁄4 cup unsweetened cocoa powder, sifted
• 1 tablespoon calorie-free sweetener
• 1 scoop Quest Caramel Protein Powder
• 1⁄2 teaspoon baking soda
• 3⁄4 teaspoon baking powder
• sea ​​salt pinch
• 1⁄4 cup + 2 tablespoons pumpkin puree
• 1⁄4 cup almond milk
• 1 egg
• 1 egg white
• 1⁄4 cup hot coffee

Caramel Glaze

1. Preheat oven to 350 degrees Fahrenheit and prime a 2.5-inch donut pan with nonstick spray.
2. In a bowl, mix flour, cocoa powder, sweetener, protein, baking soda, baking powder, and salt together.
3. In another bowl, whisk the pumpkin, milk, and eggs together.
4. Add wet ingredients to dry ingredients until blended.
5. While mixing, add the hot coffee and whisk until the spots are gone.
6. Transfer the mixture to a piping bag and fill the cavity of the nine molds.
7. Bake the cakes for 16-18 minutes and a clean toothpick comes out. to calm down.
8. Cut the protein bar into small pieces and place them on a baking tray lined with parchment paper.
9. Bake bar for 5 minutes.
10. Remove it and let it cool completely.
11. Put the cooled bar pieces in a blender and blend until crumbly.
12. Make the caramel cream by putting the protein powder and coconut oil in a small mixing bowl and whisking until combined.
13. It should resemble wet sand.
14. Whisk in the almond milk, two tablespoons at a time, until you get the consistency of a glaze.
15. Dip each donut in glaze and cover with chocolate-caramel protein pieces.