Questified Chocolate Caramel Donuts

1⁄2 cup gluten free flour 1:1 1⁄3 cup almond flour 1⁄4 cup unsweetened cocoa powder, sifted 1 tbsp zero calorie sweetener 1 scoop Quest Caramel Protein Powder 1⁄2 tsp baking soda 3⁄4 tsp baking powder Pinch sea salt 1⁄4 cup + 2 tbsp pumpkin puree 1⁄4 cup almond milk 1 egg 1 egg white 1⁄4 cup hot coffee

Caramel Glaze

Preheat the oven to 350 F and prepare a 2.5 inch donut pan with non-stick spray. In a bowl, stir together the flours, cocoa powder, sweetener, protein, baking soda, baking powder and salt. In another bowl, whisk together the pumpkin, milk and eggs. Add the wet ingredients to the dry until incorporated. While mixing add in the hot coffee and whisk until no spots remain. Transfer the batter to a piping bag and fill the cavities of the 9 of the molds. Bake the donuts for 16-18 minutes and a toothpick comes out clean. Let cool. Cut the protein bar into small pieces and place them on a baking sheet lined with parchment paper. Bake the bar for 5 minutes. Remove and let cool completely. Place the cooled bar pieces into a blender and pulse until crumbles form. Make the caramel frosting by placing the protein powder and coconut oil into a small mixing bowl and whisk until combined. It should resemble wet sand. Whisk in the almond milk two tablespoons at a time until you reach a glaze consistency. Dip each donut in the glaze and top with chocolate caramel protein bar pieces.