Instructions

• Preheat the oven to 350°F (190°C). Grease an eight-well donut pan.
• In a large bowl, whisk together the yogurt, eggs, butter, and vanilla extract until well combined.
• Now add the almond flour, vanilla protein, baking powder, and salt, and whisk until smooth. Add just enough water until you have a thick but pourable consistency.
• Divide the batter equally between each well of the donut pan, filling to about ¾ full.
• Place the donut pan into the hot oven and bake for 10-15 minutes, until the tops are just firm to the touch. Remove from the oven and set aside on a wire rack, allowing the donuts to cool in the pan.
• To make the frosting, place the cream cheese and butter in a bowl and beat together until very smooth. Add in the powdered sugar and vanilla extract and beat through.
• Spread the frosting over the top of the cooled donuts and add sprinkles.
• Store the donuts in an airtight container in the refrigerator for 2-3 days.