Ingredients
Scale
- 1 cup low-fat cottage cheese (blended until smooth)
- 2 large eggs
- 1/4 cup maple syrup or monk fruit sweetener
- 1 teaspoon vanilla extract
- 1 cup oat flour (or almond flour)
- 1/3 cup high-quality cocoa powder
- 1 scoop chocolate whey or casein protein powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons mini dark chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and generously spray a silicone donut pan with non-stick cooking spray. Place the cottage cheese in a high-speed blender or food processor. Blend for about 30 to 60 seconds until the texture is completely smooth and resembles thick yogurt. This step is crucial to ensure there are no lumps in your donut batter.
- In a large mixing bowl, whisk together the eggs, maple syrup, and vanilla extract. Stir in the blended cottage cheese. In a separate bowl, sift together the oat flour, cocoa powder, protein powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until just combined, being careful not to overwork the batter. Fold in the chocolate chips if you are using them.
- Transfer the batter into a piping bag or a large Ziploc bag with the corner snipped off. Pipe the batter evenly into the six donut cavities, filling them about 3/4 of the way full. Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. Allow the donuts to cool in the pan for at least 10 minutes before gently popping them out. This prevents them from breaking and ensures the perfect texture.
- Cook Time: 25 minutes