ABS Carrot Cake Protein Doughnuts

ABS Carrot Cake Protein Doughnuts
By Maria England, ABS Team 

Makes 15 mini doughnuts

Macros for 1 doughnut:

Calories: 42

Fat: 1.3g

Carbohydrates: 5.8g

  • Fiber: 1.1g
  • Sugar: 0.8g

Protein: 2.5g

Attributes: Gluten Free, Refined Sugar Free



  • ¼ cup apple sauce, unsweetened
  • ¼ cup unsweetened almond milk
  • ¼ cup plain yogurt, non fat
  • 1 each egg white
  • 1/3 cup ABS Cinnamon Protein Pancake Mix
  • 2/3 cup gluten free flour
  • 1 tsp baking powder
  • 1 tsp stevia granulated
  • 1 each Carrot
  • ¼ cup Walnuts


  • 2 tbsp plain yogurt, non fat
  • 1/8 tsp vanilla
  • 1/8 tsp stevia, granulated



  1. Preheat oven to 350°F and grease a mini doughnut pan.
  2. Mix together applesauce, almond milk, yogurt, and egg white.
  3. Add the ABS protein pancake mix, gluten free flour, baking powder, and stevia and mix until combined.
  4. Fold in carrots and walnuts.
  5. Fill doughnuts ¾ of the way full and bake for 6-10 minutes until golden brown. Allow to cool completely.


  1. Mix together all ingredients in a small bowl.
  2. Dip each doughnut into icing.
  3. Refrigerate doughnuts until needed.

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