Ingredients
Scale
- 1/2 cup Low-fat or full-fat cottage cheese (blended until smooth)
- 1 scoop (approx. 30g) Vanilla or chocolate whey protein powder
- 1 Large egg
- Optional: Cinnamon, stevia, or sugar-free glaze for topping
Instructions
- Start by preheating your oven to 350°F (175°C) or your air fryer to 325°F. Place the cottage cheese into a small blender or food processor and pulse until it is completely smooth and creamy with no visible curds. In a medium mixing bowl, whisk the egg until light and frothy. Add the blended cottage cheese and the protein powder to the egg. Stir the mixture gently until a thick, uniform batter forms. Ensure there are no clumps of protein powder left in the mix.
- Lightly grease a silicone donut mold with non-stick cooking spray. Spoon the batter evenly into the molds, filling them about three-quarters of the way full to allow for a slight rise. If using an oven, bake for 12 to 15 minutes. If using an air fryer, cook for 8 to 10 minutes. The donuts are done when they are firm to the touch and a toothpick inserted into the center comes out clean. Be careful not to overcook them, as protein powder can become dry if left in the heat too long.
- Allow the donuts to cool in the mold for at least 5 minutes before attempting to remove them; this helps them set and prevents sticking. Gently pop the donuts out onto a plate. For the final touch, you can dust them with a mixture of cinnamon and granulated monk fruit, or drizzle them with a simple glaze made from a tablespoon of almond milk and a teaspoon of protein powder. Serve immediately while warm for the best texture.
- Cook Time: 20 minutes