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Whenever that sugar craving sneaks up, these donut holes are my go-to fix. You just grab three easy things and toss them together—no stress, no added fat, and they're ready super quick. Whether you're counting calories or just want something smart to snack on, you'll love how light they are.
The first time these showed up at my book club, folks didn't believe they were better-for-you. They basically vanished before we even got chatting.
Delectable Ingredients
- Optional zero calorie powdered sweetener for glaze: gets you that old-school donut finish—find one that melts into water easily for dreamy glazing
- Monk sugar substitute: works as a no-calorie sweet kick—double check it swaps evenly for regular sugar
- Plain nonfat Greek yogurt: packs in protein and keeps everything moist—grab the thicker stuff for a tastier result
- Self rising flour: brings that fluffy donut bite—no need to fuss over baking powder as long as your flour's still fresh
Easy-to-Follow Steps
- Glaze and Serve:
- Dip every finished donut hole into your glaze. Let 'em chill on a plate or rack so the coating can set—then dive in while they're still super tender.
- Make the Glaze:
- Stir together powdered sweetener and tiny splashes of water—you're looking for a creamy texture that’ll actually stick to the donuts.
- Air Fry or Bake:
- Spread out the dough balls on a hot oven tray or air fryer basket at four hundred degrees. Keep space between them so they brown just right—air fryer takes about six or seven minutes, oven could use a couple extra. Peek to see if tops are golden and have that slight crunch.
- Shape the Donut Holes:
- Break off the dough into twenty pieces (aim for fifteen grams each). Roll each into little balls—warming them up with your palms helps them bake the same, all around.
- Make the Dough:
- Combine Greek yogurt, monk sweetener, and self rising flour in a big bowl. Smoosh it all together with your hands until it's a soft, slightly tacky dough—the more you work it, the fluffier they'll get.
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Monk sugar is my not-so-secret trick for making desserts taste just like the real deal—no one ever figures it out! My niece still remembers the first time I let her eat these for breakfast; she thought it was a special day.
How to Store Them
Got leftovers? Keep these donut holes in something airtight on your counter for a couple of days. If you're saving them any longer, stick them in the fridge. Pop one in the microwave if you want it warm and fresh again.
Ingredient Swaps
No self rising flour? Stir a bit of baking powder and salt into regular all purpose flour. Can’t find monk sweetener? Go for erythritol or maybe a stevia blend instead. If you only have whole milk yogurt, it’ll still work—just know there’ll be a bit more fat.
Fun Ways to Enjoy
Stack the donuts high and dust on more powdered sweetener for party vibes. Toss some fresh berries or a yogurt dip on the side for a dessert board. They also go great with plain black coffee in the morning.
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A Bit of Background
People in America have nibbled on donuts forever—it's a classic treat. These little donut holes are a new twist, using smarter swaps and skipping the deep frying so you can snack with less worry.
FAQs About the Recipe
- → How do these donut holes stay so low in calories?
They’re made with nonfat Greek yogurt and a sweetener without any calories, so you skip the extra fat and sugar most donuts have.
- → Can I bake these donut holes instead of using an air fryer?
If you don’t have an air fryer, just toss them in your oven at 400 degrees until they turn golden. They turn out very similar.
- → What type of sweetener works best for the glaze?
Go for a zero calorie powdered sweetener—it mixes up smooth with just a little water and gives a sweet finish without sugar.
- → Are these donut holes suitable for a diabetic or low-fat diet?
They’re great if you’re watching sugar or fat since they’re both sugar free and fat free. Just what you want for mindful snacking.
- → Can I substitute the Greek yogurt with another ingredient?
You can use plain nonfat yogurt if that's what you’ve got. Just know the bite and protein level might change a bit.