Clean Boston Cream

Since I was out of work for two weeks during the US government shutdown, I cleaned a bunch and baked a bunch. I actually ran out of things I wanted to bake O_O so I asked Instagram for suggestions! One person suggested a healthy boston cream donut. I was hesitant to because I wasn’t sure how to make a proper custard (I thought it’d taste awful) but it came out WONDERFULLY. I love this recipe!!

IMG_0831Clean Boston Cream

Makes: 4 donuts

Donut Batter

  • 1/3 cup raw old fashioned rolled oats
  • 1 TBSP almond flour
  • 1/2 scoop vanilla whey protein
  • 3 egg whites (save one yolk!)
  • 3/4 tsp baking powder
  • 1 tsp vanilla extract
  • 2 stevia packets

Custard Icing

  • 1/3 cup lowfat cottage cheese
  • 1 egg yolk
  • 1 stevia packet
  • 3/4 tsp butter extract
  • 1/8 tsp xanthan gum (Optional, to thicken)

Chocolate Drizzle

  • 1/2 TBSP unsweetened cocoa powder
  • 2 tsp unsweetened almond milk
  • 1 stevia packet

Preheat your oven to 350F. Grind the oats into a flour. Then add the remaining donut batter ingredients and blend again. Pour into a sprayed donut mold pan, making 4 donuts. Bake at 350F for 10 minutes.

While that’s baking, make the custard icing by blending the lowfat cottage cheese, egg yolk, stevia, butter extract, and xanthan gum. The xanthan isn’t necessary but it thickens it up like a real custard. Then make the chocolate drizzle by mixing the cocoa powder, almond milk, and stevia.

When the donuts are done, remove and top with the icing and chocolate.

For one of four donuts: 94 calories; 3 g fat, 9 g carbs (2 g fiber), 10 g protein


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