2  cage-free eggs

1/2 c. Organic Pumpkin puree

1/2 c. Unsweetened vanilla almond milk

1 scoop vanilla Kasein 

1/3 c. Organic stevia granules 

1/3 c. Coconut flour

1 tsp. Cinnamon 

Pinch of salt

1/2 tsp baking powder

1 scoop of vanilla Kasein

1/2 cup unsweetened almond milk 

Pumpkin pie spice

Preheat oven to 350°.  Mix all donut ingredients together, scoop donut mixture into donut pan to make 6 donuts.  Bake at 350° for 10 minutes.  While the donuts are cooking, mix all icing ingredients together except for pumpkin pie spice.  Once donuts are done, remove from oven and let cool for 5 minutes and remove donuts from pan.  Top with icing and dust pumpkin pie spice on top of icing.  

Fat: 1.5g

Protein: 23g

Carbohydrates: 6g 

(Per serving)

Recipe makes 3 servings