8 Insanely Delicious Baked Donuts You Won’t Believe Are Healthy | Healthy Snacks

• Preheat oven to 350°F and lightly grease a donut pan. In a large bowl, whisk together almond flour, whole wheat flour, and baking powder In a separate bowl, mix Greek yogurt, egg, honey, vanilla bean paste, and almond milk until smooth.
• Slowly fold the wet ingredients into the dry ingredients, stirring until just combined. Spoon the batter evenly into the donut pan, filling each cavity about ¾ full.
• Bake for 12-15 minutes, or until the donuts are golden and a toothpick comes out clean. While donuts bake, whisk together powdered sweetener, melted butter, and a splash of almond milk to create the glaze. Once baked, let the donuts cool slightly before dipping them in the glaze. Place on a wire rack to set, then enjoy!
• On WW, each donut is 5 WW Points. Enjoy!

• Preheat oven to 350°F and lightly grease a black 6-well donut pan with cooking spray. In a large bowl, whisk together both flours, baking powder, and ½ teaspoon cinnamon. In a separate bowl, combine Fat Free Plain Greek Yogurt, egg, Honey Substitute, vanilla extract, and almond milk. Mix well.
• Slowly fold the wet ingredients into the dry ingredients, stirring until just combined. Spoon the batter evenly into the donut pan, filling each well about ¾ full.
• Bake for 12-15 minutes or until the donuts are golden brown and a toothpick comes out clean. While the donuts bake, mix granulated sweetener and remaining 1 teaspoon cinnamon in a small bowl. Once baked, let the donuts cool slightly. Brush each donut lightly with melted Butter Substitute, then dip in the cinnamon-sweetener mixture to coat. Serve warm and enjoy!
• This makes 6 donuts. On WW, each donut is 4 WW Points. Enjoy!

• Preheat oven to 350°F and spray the donut pan with cooking spray. In a large bowl, whisk together almond flour, whole wheat flour, baking powder, and cocoa powder. In a separate bowl, mix Fat Free Plain Greek Yogurt, egg, Honey Substitute, vanilla extract, and almond milk. Stir in melted dark chocolate.
• Slowly fold the wet ingredients into the dry ingredients, mixing until just combined. Spoon the batter evenly into the donut pan, filling each well about ¾ full.
• Bake for 12-15 minutes or until the donuts are set and a toothpick inserted comes out clean. Allow the donuts to cool for 5 minutes before transferring to a wire rack.

Make the Raspberry Glaze

• In a small saucepan over medium heat, combine fresh raspberries, powdered sweetener, cornstarch, lemon juice, and water. Stir continuously until the mixture thickens and becomes glossy. Strain the glaze through a fine mesh sieve to remove the seeds, if desired. Let it cool slightly.
• Dip each donut into the raspberry glaze, allowing the excess to drip off. Place the donuts on a white cake pedestal and let the glaze set before serving.
• This makes 6 donuts. Each donut is 6 WW Points. Enjoy!

• Preheat oven to 350°F and spray the donut pan with cooking spray. In a large bowl, whisk together almond flour, whole wheat flour, and baking powder. In a separate bowl, mix Fat Free Plain Greek Yogurt, egg, Honey Substitute, vanilla extract, coconut extract, and almond milk.
• Slowly fold the wet ingredients into the dry ingredients, stirring until just combined. Spoon the batter evenly into the donut pan, filling each well about ¾ full.
• Bake for 12-15 minutes or until the donuts are golden brown with a slightly crisp edge. A toothpick inserted should come out clean. Allow the donuts to cool for 5 minutes before transferring to a wire rack.

For the Coconut Glaze

• In a small saucepan over low heat, whisk together powdered sweetener, cornstarch, almond milk, and coconut extract until smooth. Let it slightly thicken. Dip each donut into the glaze, allowing the excess to drip off.
• Immediately sprinkle the tops with toasted unsweetened shredded coconut for extra crunch. Place on a white marble cake pedestal and allow the glaze to set before serving.
• This makes 6 donuts. Each donut is 6 WW Points. Enjoy~

• These Carrot Cake Donuts with Maple Glaze & Candied Walnuts are golden, moist, and bursting with warm spices! A low calorie recipe with healthy ingredients, these baked donuts look and taste like a bakery masterpiece.
• Slowly fold the wet ingredients into the dry ingredients, stirring until just combined. Gently fold in the finely shredded carrots. Spoon the batter evenly into the donut pan, filling each well about ¾ full.
• Bake for 12-15 minutes or until the donuts are golden brown with a slightly crisp edge. A toothpick inserted should come out clean. Allow the donuts to cool for 5 minutes before transferring to a wire rack.

Make the Candied Walnuts

• In a small skillet over medium heat, combine chopped walnuts, granulated sweetener, cinnamon, and water. Stir continuously for about 3 minutes until the nuts are coated and caramelized. Spread the walnuts on parchment paper to cool completely.

Make the Maple Glaze

• In a small bowl, whisk together powdered sweetener, maple extract, and almond milk until smooth and thick.
• Dip each donut into the maple glaze, allowing the excess to drip off. Immediately sprinkle the tops with candied walnuts before the glaze sets. Arrange the donuts on a white marble cake pedestal and let the glaze fully set before serving.
• This makes 6 donuts. Each donut is 5 WW Points. Enjoy!

How to Make the Roasted Sweet Potato Mash

• Preheat Oven – Set your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup. Prepare the Sweet Potato – Wash and dry the sweet potato, but do not peel it. The skin helps lock in moisture during roasting. Roast Whole – Place the sweet potato on the prepared baking sheet and roast for 40-50 minutes, or until very soft. You’ll know it’s done when you can easily pierce it with a fork. Cool & Peel – Let the sweet potato cool for 10 minutes, then peel off the skin—it should slide right off. Mash Until Smooth – Mash the roasted sweet potato with a fork or blend it in a food processor for an ultra-smooth consistency.
• Preheat oven to 350°F and spray the donut pan with cooking spray. In a large bowl, whisk together almond flour, whole wheat flour, baking powder, cinnamon, and nutmeg.
• In a separate bowl, mix roasted sweet potato mash, Fat Free Plain Greek Yogurt, egg, Honey Substitute, vanilla extract, and almond milk. Slowly fold the wet ingredients into the dry ingredients, stirring until just combined. Spoon the batter evenly into the donut pan, filling each well about ¾ full.
• Bake for 12-15 minutes or until the donuts are golden brown with a slightly crisp edge. A toothpick inserted should come out clean. Allow the donuts to cool for 5 minutes before transferring to a wire rack.

Make the Toasted Pecans

• In a small skillet over medium heat, melt butter and stir in the pecans and granulated sweetener. Stir continuously for 3 minutes until the pecans are lightly toasted. Remove from heat and set aside.

Make the Salted Glaze

• In a small saucepan over medium heat, melt butter and stir in coconut sugar, powdered sweetener, and almond milk. Stir continuously until smooth. Remove from heat and whisk in sea salt. Let it slightly thicken.

Assemble

• Dip each donut into the salted caramel glaze, allowing excess to drip off. Immediately sprinkle the tops with toasted pecans before the glaze sets. Lightly sprinkle each donut with a pinch of flaky sea salt for extra flavor. Arrange the donuts on a white marble cake pedestal and let the glaze fully set before serving.
• This makes 6 donuts. Each donut is 6 WW Points. Enjoy!

• Preheat oven to 350°F and spray the donut pan with cooking spray .In a large bowl, whisk together almond flour, whole wheat flour, baking powder, cinnamon, and nutmeg. In a separate bowl, mix Fat Free Plain Greek Yogurt, egg, Honey Substitute, vanilla extract, and almond milk.
• Slowly fold the wet ingredients into the dry ingredients, stirring until just combined. Spoon the batter evenly into the donut pan, filling each well about ¾ full.
• Bake for 12-15 minutes or until the donuts are golden brown with a slightly crisp edge. A toothpick inserted should come out clean. Allow the donuts to cool for 5 minutes before transferring to a wire rack.

Make the Almond Glaze

• In a small bowl, whisk together almond butter, powdered sweetener, and almond milk until smooth and thick.

Assemble Donuts

• Dip each donut into the almond butter glaze, allowing excess to drip off. Lightly dust the tops with cinnamon for extra flavor. Arrange the donuts on a white marble cake pedestal and let the glaze fully set before serving.
• This makes 6 donuts. Each donut is 8 WW Points. Enjoy!

• Preheat oven to 350°F and spray the donut pan with cooking spray. In a large bowl, whisk together almond flour, whole wheat flour, baking powder, and cinnamon.. In a separate bowl, mash the banana until smooth, then mix in Fat Free Plain Greek Yogurt, egg, Honey Substitute, vanilla extract, and almond milk.
• lowly fold the wet ingredients into the dry ingredients, stirring until just combined. Spoon the batter evenly into the donut pan, filling each well about ¾ full.
• Bake for 12-15 minutes or until the donuts are golden brown with a soft, fluffy texture. A toothpick inserted should come out clean. Allow the donuts to cool for 5 minutes before transferring to a wire rack.

Make the Dark Chocolate Glaze

• In a microwave-safe bowl, melt dark chocolate chips in 20-second intervals, stirring between each until smooth. Whisk in powdered sweetener and almond milk until the glaze is silky and pourable.

Assemble Donuts

• Dip each donut into the dark chocolate glaze, allowing excess to drip off. Sprinkle with chopped walnuts and a pinch of flaky sea salt for a gourmet touch. Arrange the donuts on a white marble cake pedestal and let the glaze fully set before serving.
• This makes 6 servings. Each donut is 9 WW Points. Enjoy!