Pronut recipe: how to make guilt-free chocolate chip doughnuts

Nutrition fanatics in Australia are already on the pronut bandwagon, and now London's low-carbers are following suit.

Why are healthy? Because they're made using ingredients such as courgettes, whole eggs, whey and organic coconut flour - so they're sugar-free. They're also baked not fried, which helps.

Since the Aussie 'nuts are yet to invade our cafes and cake shops, you'll have to make do with baking your own for now. Here a recipe for chocolate chip pronuts to try:

Ingredients (makes 6)

1 scoop Muscle Food Chocolate Whey

1/4 cup fage 0% fat Greek yoghurt

2 tbsp. coconut flour

1 tsp baking powder

1 whole egg

1 tbsp. stevia

1/2 cup oat flour

6-10 drops of zero calorie liquid stevia

2 tbsp. unsweetened almond milk & handful of dark chocolate chips

For the topping

1 cup of Muscle Food Prutella

1 tsp cocoa powder

100g zero calorie icing sugar replacement

65g real butter

Method

Preheat your oven to 195C.

Simply combine all the ingredients in a bowl, whisk until smooth and pour into a greased donut tin (I greased with coconut oil).

Bake for 8-10 minutes.

Leave to cool and then remove protein donuts from the tin.

For the topping

In a large bowl combine 1 cup of Muscle Food Prutella, 1 tsp cocoa powder, 100g zero calorie icing sugar replacement and 65g real butter.

Using the back of a spoon, mix the ingredients together until smooth.

Then using an electric whisk, whizz up the mixture for about five minutes until it becomes light & fluffy and has more volume.

Then coat the top and sides of the donuts with the frosting using a teaspoon.

Once covered, sprinkle over some chopped hazelnuts and then drizzle over your choice of dark chocolate (I used Green and Blacks 85% dark).

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