Description
Fluffy, tender, and packed with protein, these baked cottage cheese donuts are an easy way to enjoy a sweet treat! Finish them with a simple vanilla glaze for that classic donut-shop touch.
Ingredients
For the Donuts:
1 cup cottage cheese
2 large eggs
½ cup oat flour (or almond flour for a lower-carb version)
¼ cup protein powder, vanilla or unflavored
3 tablespoons sweetener of choice
1 teaspoon baking powder
½ teaspoon vanilla extract
Pinch of salt
Cooking spray, for the donut pan
For the Glaze:
3 tablespoons powdered sweetener
1 teaspoon vanilla extract
1–2 teaspoons milk of choice, as needed
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 6-cavity donut pan with cooking spray.
Step 2: Blend the Wet Ingredients
Add the cottage cheese and eggs to a blender. Blend until completely smooth and creamy.
Step 3: Make the Batter
Pour the mixture into a bowl. Add the oat flour, protein powder, sweetener, baking powder, vanilla, and salt. Stir gently until just combined.
Step 4: Fill the Donut Pan
Spoon or pipe the batter evenly into the 6 donut cavities, filling each about ¾ full.
Step 5: Bake
Bake for 14–17 minutes, or until the donuts are lightly golden and a toothpick inserted into the thickest part comes out clean.
Step 6: Make the Glaze
While the donuts cool, whisk the powdered sweetener and vanilla with 1 teaspoon of milk. Add a few drops more milk at a time until you reach a smooth, drizzleable consistency.
Step 7: Glaze & Serve
Let the donuts cool for 5–10 minutes, then drizzle or dip them in the vanilla glaze. Serve and enjoy!
Notes
• Blend the cottage cheese until very smooth for the softest donut texture.
• Don’t overmix the batter once the dry ingredients are added.
• Let the donuts cool slightly before glazing so the glaze stays on top.
• For extra vanilla flavor, add a little vanilla bean paste to the glaze.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.