Morning Cinnamon Roll Donuts

Mix the dry ingredients (oat flour, baking powder, protein powder) together. Combine the coconut milk with the vanilla extract and sweetener, then add it to the dry base. Mix into a creamy batter and transfer into a piping bag.

Mix the cinnamon, powdered erythritol, and water until smooth (add just enough water to achieve a spreadable, creamy consistency). Transfer this into another piping bag.

Place a small heat-resistant mold or a ball made of aluminum foil in the center of a small, single-serving round baking dish—this will create the donut hole. Pipe a portion of the batter around it, followed by a layer of cinnamon cream, then batter again, then cinnamon again, finishing with a final layer of batter. Bake in a preheated oven at 160–170°C for 15–25 minutes.

Mix the natural Plain cream with the sweetener and vanilla extract. Start by mixing with a spoon, then use a hand whisk to make it creamy.

Let the donut cool completely, then remove the center mold or foil ball to reveal the donut shape. Spread the cream on top and enjoy.

Bon appétit!