Chocolate Donuts with Protein Ice Cream

For the batter, blend the following:

¼ cup oats

1 TBSP cocoa powder

2 TBSP pure pumpkin

½ TBSP coconut flour

½ tsp baking powder

½ tsp baking soda

1 tsp vanilla extract

1/3 cup unsweetened almond milk

1/8 cup sugar free syrup

Blend together, adding more milk if necessary. The batter should resemble that of brownie batter. Please note, these are sweet enough for me but if you want, you can add a few drops of liquid stevia. Bake for 12 minutes at 350. Yields 3 donuts.

While that is baking, mix 1 scoop vanilla protein powder and enough water to make a paste. Throw in the freezer.

Frost with 1 TBSP cocoa powder mixed with water.

Remove donuts when cooled. Layer with frosting and top with ice cream, vegan chocolate chips, and sprinkles.

Macros for the whole recipe: 320 calories, 8 grams of fat, 29 net carbs, 28 grams of protein.