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We have a weakness for donuts, it must be said. So when the first tray of Quest Frosted Cookies DONUTS emerged from the Quest Test Kitchen, we were extremely excited. And they did not disappoint. It’s a cookie donut! It’s a donut cookie! Let’s just agree that they’re delicious and find out when they’re making some more.

Check out the full recipe below:



Yields: 8 servings |  Serving Size: 1 donut

Calories: 154 | Protein: 11g  | Fat: 7g | Net Carb: 8g

Total Carb: 13g   | Sugar: 4g



  • 1 cup almond flour
  • 2 tbsp gluten free baking flour (1:1)
  • 2 tbsp zero calorie sweetener
  • 1⁄2 scoop Quest Vanilla Milkshake Protein Powder
  • 1⁄2 tsp baking powder
  • 1⁄4 tsp baking soda
  • 1⁄8 tsp salt
  • 1⁄4 cup almond milk
  • 2 tbsp melted butter
  • 2 tbsp 0% fat greek yogurt
  • 1 egg
  • 2 tbsp egg whites
  • 1 tsp vanilla extract


  1. Preheat the oven to 350 F and prepare a 2.5” donut mold pan with non-stick spray.
  2. In a bowl, stir together the flours, sweetener, protein, baking powder, baking soda and salt.
  3. In another bowl, whisk together the almond milk, butter, yogurt, eggs and vanilla until smooth.
  4. Add the dry ingredients to the wet and stir until a batter forms.
  5. Transfer the batter to a piping bag and fill the cavities of 8 donut molds.
  6. Bake for 14-15 minutes and cooked through. Let cool. Chop the frosted cookies into small pieces. Mix in the sprinkles.
  7. In a bowl, heat up the almond milk and coconut oil in the microwave until melted and smooth.
  8. Add in the protein powder and stir until it makes a glaze consistency, you may need to add a tad more protein if too thin or more almond if too thick.
  9. Dip each donut in the glaze and let the excess run off and then top with frosted cookie pieces.

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