Healthy Baked Blueberry Donut Holes (High-Protein)

healthy baked blueberry donut hole drizzled with blueberry jam glaze

Healthy Baked Blueberry Donut Holes (High-Protein)

Soft baked blueberry donut holes made with almond flour, Greek yogurt, and fresh blueberries. A high-protein, easy treat ready in about 20 minutes.

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

Cook Time 20

Servings donut holes

Calories 65kcal

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.
Add blueberries: Gently fold in ½ cup fresh blueberries. Pat them dry first so they do not water down the dough.
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.
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.

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