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healthy baked blueberry donut hole drizzled with blueberry jam glaze
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Baked Blueberry Donut Holes (Gluten Free, High-Protein)

Soft baked blueberry donut holes made with almond flour, Greek yogurt, and fresh blueberries. Naturally gluten free, high-protein, and ready in 25 minutes with a blueberry glaze. Makes 12.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword almond flour donut holes, baked donut holes, blueberry baked donut holes, healthy donut holes, high protein donut holes, protein donut holes recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 donut holes
Calories 65kcal
Author Chef Josh

Ingredients

Donut Holes

  • 1 cup almond flour
  • ½ cup plain Greek yogurt
  • ½ cup fresh blueberries
  • Pinch of salt

Blueberry Glaze

  • 2 tablespoons sugar-free blueberry jam
  • 2 tablespoons powdered sweetener
  • 1 teaspoon Greek yogurt

Instructions

  • Preheat: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Mix dough: In a bowl combine 1 cup almond flour, a pinch of salt, and ½ cup Greek yogurt until a sticky dough forms.
    almond flour, greek yogurt, and blueberries in a bowl in prep for the making of healthy baked blueberry donut holes
  • Add blueberries: Gently fold in ½ cup fresh blueberries. Pat them dry first so they do not water down the dough.
    • It's very important to pat the blueberries dry, don't skip that step. :)
  • Shape: Scoop about 1 tablespoon of dough and roll into balls. Place on the prepared baking sheet.
  • Bake: Bake for 18 to 20 minutes until the donut holes are golden and firm to the touch.
    plate of healthy baked blueberry donut holes waiting for their blueberry glaze
  • Make glaze: Stir together 2 tablespoons blueberry jam, 2 tablespoons powdered sweetener, and 1 teaspoon Greek yogurt. Thin slightly with water if needed.
  • Finish: Once the donut holes cool slightly, drizzle the glaze over top or dunk each one for extra blueberry flavor.
    plate of healthy baked blueberry donut holes drizzled in blueberry glaze

Video

Notes

  • Pat the blueberries dry before folding them into the dough. Extra moisture can make the dough harder to shape.
  • If the dough sticks to your hands while rolling, lightly dampen your fingers with water.
  • These donut holes are best slightly warm when the centers stay soft and the glaze melts into the surface.

Nutrition

Serving: 1 donut hole | Calories: 65kcal | Carbohydrates: 4g | Protein: 3g | Fat: 5g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Trans Fat: 0.001g | Cholesterol: 0.4mg | Sodium: 3mg | Potassium: 19mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 0.4mg