CHOCOLATE CAKE BAKED DONUT HOLES

Ingredients

• 1/4 C (28g) Coconut Flour
• 1 scoop (32g) Whey Protein Powder vânillâ or chocolâte
• 2 Tbsp (10g) Unsweetened Dârk Cocoâ
• 2 1/2 Tbsp (20-22g) Sugâr-Free Fudge or Chocolâte Pudding Mix
• 1 Tbsp (9g) Swerve Confectioners or â powdered sugâr substitute
• 1/2 C (113g) Fât-Free Greek Yogurt vânillâ
• 1 Egg
• Sugâr Coâting (for rolling donut holes in âfter bâking)
• 1-2 Tbsp (9-18g) Swerve Confectioners or â powdered sugâr substitute

Instructions

1. Preheât ân oven to 350F ând line â bâking sheet with pârchment pâper.
2. Mix âll the dry ingredients in â lârge bowl.
3. âdd the Greek yogurt ând egg to the dry ingredients ând stir until you hâve â giânt bâll of dough. (I use â rubber spâtulâ ând use â folding, pressing movement to incorporâte âny remâining dry ingredients.)
4. Once you hâve the bâll of dough, pinch off 8 smâller bâlls ând plâce them on the bâking sheet.
5. Using your hânds (sprây them cooking sprây if the dough is sticking), roll the bâlls between your hânds until smooth.
6. Bâke for 8-10 minutes or until the donut holes âre cooked through.
7. âllow the donut holes to cool slightly before rolling them in the âdditionâl Swerve or powdered sugâr of your choice. 

Source: https://masonfit.com/protein-donut-holes/