Cinnamon cake donut holes coated with cinnamon sugar and baked to perfection! Low in fat and high in protein, these donut holes are easy to create and make for a tasty bite-size treat!
WHY YOU’LL LOVE THESE DONUT HOLES
- Easy and quick to make – these donut holes do not have any yeast in them, which means they do not require nearly as much time to allow the yeast to let the dough rise. Just mix ingredients, roll into a ball and bake!
- Perfect bite-size – I love how cute and bite-size these donut holes are! They are perfect when I just want something sweet after lunch or just a bite of something in between meals
- Protein packed – not only are they a great size, but they are also packed with protein to help keep you fuller longer
- Low in calories and great macros – 60 calories per donut hole and only 1.5g of fat!
- They are coated in cinnamon sugar – the soft moist cinnamon donut hole is one thing, but that cinnamon sugar coating… heavenly!
WHAT YOU NEED
- Protein powder – I used PEScience Snickerdoodle. It has a sweet cinnamon flavor that made it perfect for this recipe! If you don’t have a snickerdoodle or cinnamon-based flavor, vanilla would work as well. If you are going to use another brand, just make sure you use one that it is a similar whey + casein blend. (You can save 10% on PEScience products with my affiliate code LaurenFitFoodie)
- Coconut flour – I use Bob’s Red Mill or Viva Naturals.
- Sugar-free Jello pudding mix – I used butterscotch for this recipe but vanilla, white chocolate or cheesecake would work as well.
- Peanut butter powder – I used PBfit.
- Egg
- Nonfat Greek yogurt
- Light butter
- Cinnamon
- Sugar + sweetener of choice – I would highly recommend you stick with normal sugar for the coating at least! There is nothing wrong with real sugar in moderation and it really elevates these donut holes. For the donut holes, I used Splenda for Baking.
SUBSTITUTIONS
Greek yogurt can be subbed with sour cream, applesauce or pumpkin. The texture may turn out more cakey with the later two, but still delicious nonetheless (sub for equal amounts).
Peanut butter powder can be replaced with more jello pudding mix (equal amounts).
Coconut flour – unfortunately there is not a good equal sub for coconut flour since it has different absorbent properties than other flours. You can try it with another flour and I am sure it taste amazing, just may not be quite the same texture and consistency.
HOW TO STORE
Keep donut holes stored in the fridge in an airtight container. They will stay fresh for 7-10 days.
CAN THESE DONUT HOLES BE FROZEN?
YES! These donut holes freeze amazingly. I would recommend wrapping each donut hole with small pieces of parchment or wax paper to keep them separated and from freezing together. You could also line an airtight container with parchment or wax paper and space the donut holes far enough apart so they are not touching. Layer the bottom layer of donut holes with another sheet of wax or parchment paper and stack donut holes on top in a similar fashion.
For best results, thaw in the fridge the night before. They will thaw on their own and are actually amazing cold! But if you want to reheat, just throw in the microwave for 30 seconds.
WANT TO MAKE THIS RECIPE?
If you try these cinnamon sugar donut holes and love them, please rate this recipe!
You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!
Baked Cinnamon Sugar Donut Holes
Cinnamon cake donut holes coated with cinnamon sugar and baked to perfection! Low in fat and high in protein, these donut holes are easy to create and make for a tasty bite-size treat!
Ingredients
Donut Holes
- 1 scoop snickerdoodle protein powder (31g)
- 1/4 cup coconut flour (28g)
- 3 tbsp sugar-free butterscotch jello pudding mix (18g)
- 1 tsp cinnamon
- 2 packets Splenda (4g)
- 1 tbsp peanut butter powder (8g)
- 1 egg
- 1/2 cup plain nonfat Greek yogurt (113g)
Cinnamon Sugar Coating
- 1 tbsp light butter (14g)
- 2 tbsp sugar (24g)
- 1/2 tsp cinnamon
Instructions
TO MAKE THE DONUT HOLES:
- Preheat oven to 350 °F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine all the dry ingredients.
- Add in the yogurt and egg. Using a small spatula, continue to press and fold until all the dry ingredients are incorporated and you are left with a ball of dough.
- Using your hands (spray them cooking spray if the dough is sticking), roll the balls between your hands until smooth. I made the dough into 10 balls.
- Bake for 10-12 minutes or until donuts are cooked through. Gently remove from the pan to a wire rack to cool.
TO MAKE THE CINNAMON SUGAR COATING:
- Add the melted butter to small bowl and set aside.
- In a separate bowl, mix together the granulated sugar and cinnamon until well combined.
- Take each donut hole and dunk it into the melted butter, making sure it is fully coated. Then dip it into the cinnamon and sugar mixture, making sure to coat well. Repeat until all of the donut holes are coated, then serve and enjoy!
Notes
MFP ENTRY
Lauren Fit Foodie Cinnamon Sugar Donut Holes
Nutrition Information:
Yield:
10Serving Size:
1 donut hole (26g)Amount Per Serving: Calories: 60Total Fat: 1.5gSodium: 127 mgCarbohydrates: 6gFiber: 1.3gSugar: 3.3gProtein: 5g
