Eggnog Doughnuts

We couldn’t go through the holiday season without paying homage to a classic treat, eggnog. We wanted a fun new way to enjoy nog without all the guilt. That’s why when we found this Eggnog Doughnut recipe from Jen at Yummy Healthy Easy, we knew we had to give it a go.

Serving Size:   1 doughnut
Servings:   12


  • 2 cups FlapJacked Buttermilk Protein Pancake & Baking Mix
  • ¼ cup coconut oil, melted and cooled
  • ¼ cup Truvia Brown Sugar Blend (can sub for brown sugar or sweetner of choice)
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 ¼ cups Silk Nog
  • 2 eggs, room temp. and lightly beaten
  • 1 tsp vanilla extract


  • ½ cup powdered sugar
  • ¼ cup Silk Nog
  • ¼ tsp vanilla extract


  • Calories:   172
  • Fat:   7g
  • Carbs:   21g
  • Sugar:   12g
  • Protein:   9g

Eggnog Doughnuts


  • Preheat oven to 325 F. Lightly spray 2 doughnut pans with cooking spray.
  • Combine coconut oil and brown sugar in large mixing bowl.
  • Combine FlapJacked baking mix, baking powder, salt and baking soda in a separate small bowl. Add this mixture to the coconut oil/brown sugar mixture. Stir until combined.
  • Add in Silk Nog, eggs, and vanilla. Stir until combined.
  • Separate mixture into doughnut pans, filling each mold ¾ the way full.
  • Cook for 8-10 minutes or until toothpick comes out clean.
  • Let cool for 4-5 minutes, then remove doughnuts from pan and place on cooling rack.
  • For the glaze: combine powdered sugar, Silk Nog and vanilla extrack. Whisk until well combined. You can adjust your powdered sugar or Silk Nog amount to get your preferred consistency.
  • Once doughnuts are fully cooled, dunk the tops into the glaze and set back on cooling rack to let glaze set.
  • Pour a glass of nog, grab a nog doughnut, sit back, and relax : )

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