• 2 cups shredded zucchini
  • ½ tsp salt
  • 2 1/4 cups almond flour
  • 1/2 cup Swerve Sweetener
  • 1/3 cup whey protein powder
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 2 large eggs
  • 3 tbsp butter, melted
  • 1/2 cup unsweetened almond milk
  • 1/2 tsp vanilla extract


  • 4 ounces cream cheese, softened
  • 2 tbsp confectioner’s Swerve Sweetener
  • 1/4 cup almond milk, room temperature
  • 1/2 tsp vanilla extract
  • 1/2 cup chopped toasted nuts (optional)



  1. Place zucchini in a sieve and sprinkle with salt. Mix to combine and then let drain 1 hour. Press on zucchini to release as much liquid as possible. Preheat oven to 325F and grease a donut pan.
  2. In a large bowl, whisk together almond flour, Swerve, whey protein powder, baking powder, cinnamon, ginger and nutmeg. Add in zucchini, eggs, melted butter, almond milk and vanilla extract and stir well to combine.
  3. Spoon batter into prepared donut pan to almost full (if you have a single donut pan that only holds 6 donuts, you will need to work in batches). Bake 18 to 20 minutes or until golden brown and firm to the touch. Remove and let cool 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining batter.


  1. In a medium bowl, beat cream cheese with confectioner’s Swerve until well combined. Beat in cream and vanilla extract. Spread on cooled donuts.
  2. Sprinkle with nuts, if desired.

Makes about 15 donuts, depending on the size of your pan.

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