I'm going to try baking these this week or next week and will report back.

Thanks for everyone's experiments so far!

I have created a modified version that tastes good and uses less splenda:

1 scoop protein powder (I use chocolate - 1 carb)
1 Egg
2 tbsp butter (melted)
2 tbsp Peanut butter (melted with the butter)

mix together until smoothish. Heat frying pan on medium with enough oil to cover half the bottom of the pan. Scoop 1 tbsp batter and fry it like a pancake, making sure to flatten out the blob.

Once golden, flip.

They remind me of chocolate banana bread.

so what kind of whey protein are you guys using. i found a good one called muscle milk lite by cytosport. have you guys seen this? and if you have is it ok for induction?

I use Designer brand. I don't know anything about the brand you mentioned, sorry.

WHATEVER brand you are using, check out the carb count and the Ingredients List on the container. I don't use anything with more than 2g per scoop (standard small scoop, says on it 60CC or 1/4C) or with sugars in the Ingredients List. We are each responsible for checking those things for ourselves.

I have always considered, for me, a sugars-free low carb protein powder as do-able on Induction/Startup; it's protein. The atkins website says much the same, somewhere, I think (or used to) re "protein shakes", once a day or so, like for breakfast. You need to check your own plan (you ARE following a plan, right?) and decide.

These kinds of questions about Induction, by the way, are regularly discussed in the General Low Carb, the Atkins and the Newbies forums. Very helpful stuff to go there.

:wave:

yea i have been to the newbie question area.. just thought since we were talking about it here i would ask. yes i am on a plan, i am in the induction phase of atkins. i definitely checked the ingredient list and it only had sucralose, which we are allowed. so i figure i was alright, but never hurts to ask. plus i wanted to see if i could find some cheaper brands because mine was $30. well thanks guys

OMG! These are delicious! I made a huge funnel cake, (don't recommend that too hard to flip) next time make smaller ones....easier to handle. But it is absolutely delish! I sprinkled brown sugar splenda on top.....oh and I used sweezefree instead of reg splenda in my recipe! YUM!!! Thanks for the recipe! :yum:

Annie1g1, I definitely wouldn't use Brown Sugar Splenda Blend on ANYthing, it's way high carb AND high glycemic, being fully half pure brown sugar. Kind of overwhelms any carb savings by using sweetzfree in the donut, don't you think?

Just a thought.

:wave:

WOW ... those are awesome.

I added a little unsweetened coconut & coconut extract.

BTW when you say 1 scoop are you talking about a 30g scoop or a 60g scoop? I only used 30g but it was fabulous.

Coconut sounds yummy!

My scoop that I used is a 60cc or 60ml (which is about 1/4 C). The weight that any scoop holds is pretty much determined by the protein powder you use; some are more "fluffy" than others and would take up more room for the same weight...

I think MOST of the pure Whey PI scoops are the same size, as above; that's been my experience so far.

:D

Coconut is amazing.

I not only add some unsweetened coconut & coconut extract, I also cook them in coconut oil. This seems to make them the most appetite suppressing thing (and yummy) I've ever cooked.

I had 5 for breakfast & that pretty much held me until 6 tonight.

I promptly went out & bought another container of vanilla & one of chocolate tonight. I may be making these to give out, to convert the uninitated to the yumminess of low carb :D

Wow this sounds wonderful. I recently got a couple of Dana Carpenter books and she recommends vanilla whey protein powder for her nut crusts and I didn't care for it so here I had a big ole tub of this stuff and now I have something I can use with it.

My DH has missed doughnuts.

Did you know that you can take heavy whipping cream beaten into a whipped cream consistency and add a bit of sugar free vanilla pudding and it tastes very similar to butter cream frosting. Bet these would be good topped with this or at least served with it.

Friggin' awesome. What an idea.

If you had one of those baking pans that has the doughnut shape it might work. I tried this recipe in my waffle iron this morning after having the fried ones last night. It made 2 waffles and I had them with my sugar free syrup.
thanks again for the recipe! loved them :yum:

Yup. Baked. That's been answered (and done), see post #90 right here...though I really like the waffle iron idea, too. Hmmmmmmmmmmm, I'm going to give that one a shot.

Thanks!

:D