Description
Fluffy, golden, and bursting with blueberries, these protein-packed donut holes are air-fried, gluten-free, and made with cottage cheese for a healthier sweet treat.
Ingredients
Donut Holes
½ cup cottage cheese
1 egg
½ cup almond flour
2 tbsp coconut flour (or use additional almond flour)
2 tbsp maple syrup (or sweetener of choice)
½ tsp baking powder
½ tsp vanilla extract
Pinch of cinnamon
Pinch of salt
⅓ cup fresh blueberries (frozen ok; do not thaw)
Optional Coating
1 tbsp melted coconut oil or butter
2 tbsp cinnamon sugar (or powdered low-carb sweetener)
Instructions
Preheat air fryer to 350°F (175°C). Line basket with parchment or lightly grease.
Blend cottage cheese, egg, maple syrup, and vanilla until smooth.
Stir in almond flour, coconut flour, baking powder, cinnamon, and salt to form a thick batter.
Gently fold in blueberries.
Scoop into 12 small balls (use a small cookie scoop) and place in the basket, spacing slightly.
Air fry 8–10 minutes until golden and set (toothpick comes out clean or with a few crumbs).
For coating, brush warm donut holes with melted coconut oil/butter and roll in cinnamon sugar. Serve warm.
Notes
Bake instead: 350°F (175°C) for 15–18 minutes.
Using frozen blueberries? Add straight from freezer; cook 1 extra minute if needed.
Dairy-free: use dairy-free cottage cheese and coconut oil for coating.
Sweetness: swap maple syrup for powdered low-carb sweetener; or finish with a sugar-free glaze.
Doneness cues: golden tops; centers set; clean toothpick.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Air Fryer (Baked option)
- Cuisine: American
