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Gingerbread Donuts with Vanilla Bean Frosting

Gingerbread Donuts with Vanilla Bean Frosting

Indulge without feeling guilty, low carb and gluten-free!
Servings: Yields 12 Donuts
Servings 12 donuts


  • 2 cups almond flour
  • 1/4 cup Swerve Sweetener
  • 1/4 cup hemp protein powder (plain or vanilla)
  • 2 tsp baking powder
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 2 oz GO Veggie! Dairy Free Classic Plain Cream Cheese Alternative, softened
  • 2 large eggs, room temperature
  • 2 tbsp Kelapo or other extra virgin coconut oil
  • 2 tsp molasses
  • 1/2 tsp vanilla extract (omit if using vanilla protein powder)
  • 1/4 tsp liquid stevia extract
  • 1/3 cup almond milk, unsweetened

Glaze Ingredients:


For the donuts:

  • Preheat oven to 325F and grease a standard-sized donut tin well.
  • In a medium bowl, whisk together almond flour, sweetener, protein powder, baking powder, ginger, cinnamon cloves and salt.
  • In a large bowl, beat together GO Veggie! Vegan cream cheese, eggs and coconut oil. Beat in molasses, vanilla and stevia until smooth.
  • Beat in almond flour mixture in two additions, alternating with almond milk. Fill donut tin cavities 2/3 full (you will need to do 2 batches) and bake 12 to 15 minutes or until edges are golden brown and donuts are firm to the touch.
  • Remove and let cool in pan 5 minutes, then flip out onto a wire rack to cool completely. Re-grease donut tin and repeat with remaining batter

For the glaze:

  • Beat GO Veggie! Dairy Free Vegan cream cheese with sweetener until well combined. Beat in almond milk, vanilla extract and vanilla seeds until smooth. Spread over cooled donuts