Healthy Air Fryer Donut Holes
These light and pillowy air-fryer donut holes made with cottage cheese and Greek yogurt offer a sweet treat without the guilt of traditional frying, perfect for brunch or snacks.
I make these little air-fryer donut holes most weekends when I want something sweet but lighter than a fried doughnut. They’re pillowy from cottage cheese and Greek yogurt, dusted in cinnamon-erythritol for a low-sugar finish, and they come together fast — perfect for a family brunch, school lunchbox treat, or when guests drop by. If you enjoy air-fryer snacks, you might also like my take on air fryer bang bang salmon bites for a savory companion to a sweet brunch spread.
Why you’ll love this dish
This version of donut holes keeps the indulgence and trims the sugar and deep-frying. Using dry curd cottage cheese (or farmer’s cheese) and Greek yogurt adds protein and moisture, so the centers stay tender without needing much oil. Air frying gives a light browning fast, and coating them in an erythritol-cinnamon mix means you get the classic doughnut flavor with fewer carbs.
When to make these: lazy weekend breakfasts, afternoon snacks, or a holiday brunch where you want something crowd-pleasing but not heavy. They’re also kid-friendly and portable.
Step-by-step overview
Before you measure anything, here’s the quick process so you know what to expect:
- The batter is mixed in one bowl — cottage cheese is blended smooth with yogurt, eggs, sweetener, and vanilla, then folded into dry ingredients.
- Scoop uniform balls, chill briefly if the dough feels too soft, then air fry in a single layer.
- Toss hot donut holes in a cinnamon-sweetener mixture for that familiar coating.
This simple flow helps you plan: mixing (10 minutes), scooping and chilling (optional 10 minutes), air frying (6–9 minutes per batch), and coating (2–3 minutes).
What you’ll need
- 1 ¾ cups (260 g) all-purpose flour (can swap half for whole-wheat pastry flour for nuttiness)
- 2 tsp baking powder
- ¼ tsp salt
- 2 cups (260 g) dry curd cottage cheese or farmer’s cheese (if you only have regular cottage cheese, drain excess liquid or briefly pulse in a food processor)
- 1/2 cup (75 g) plain Greek yogurt, 2%
- 2 medium eggs
- 1/3 cup (75 g) erythritol or sweetener of choice (adjust to taste; use monk fruit blend or 1:1 sugar substitute)
- 2 tsp vanilla extract
- 3–4 Tbsp (~40 g) melted butter (coconut oil works as a dairy-free option)
- 4 Tbsp (40 g) erythritol sugar or the granular form of your sweetener for coating
- 1 Tbsp ground cinnamon
Notes/substitutions:
- For dairy-free: swap cottage cheese + yogurt for a firm silken tofu blend and use coconut oil instead of butter; texture will change.
- If you’re using granular sugar instead of erythritol, reduce by 10–15% if very sweet.
Step-by-step instructions
- Preheat your air fryer to 350°F (175°C). Lightly grease the basket or use a piece of perforated parchment.
- In a medium bowl whisk together flour, baking powder, and salt. Set aside.
- In a blender or food processor, pulse the dry curd cottage cheese until mostly smooth (you can leave tiny curds if you like texture). Add Greek yogurt, eggs, 1/3 cup erythritol, vanilla, and melted butter. Blend until creamy and evenly combined.
- Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined. The batter will be thick and slightly sticky.
- If the batter is too soft to shape, chill it 10–15 minutes — it firms up and is easier to scoop.
- Using a small cookie scoop or two teaspoons, form 1-inch to 1¼-inch balls. Aim for uniform size so they cook evenly.
- Place donut holes in a single layer in the air fryer basket with a little space between them. Do not overcrowd. Cook at 350°F (175°C) for 6–8 minutes, turning once halfway through, until golden and set. Cooking time varies by appliance and size; larger holes may need up to 9 minutes. An internal temperature of about 160°F (71°C) indicates cooked eggs.
- Repeat with remaining batter, letting the air fryer reheat between batches if needed.
To Coat Donut Holes in Cinnamon Sugar Mixture:
- While the holes cook, combine 4 Tbsp erythritol sugar and 1 Tbsp ground cinnamon in a shallow bowl.
- As each batch comes out warm, toss the donut holes in the cinnamon-erythritol mixture until lightly coated.
- Serve warm for best texture and flavor.
I also mention an air-fryer twist from another recipe when discussing technique: for a different crust technique and presentation check out this air fryer crispy ravioli approach to frying in the basket — the idea of single-layer batches and space for airflow is the same.
01Ingredients
Dry Ingredients
Wet Ingredients
Coating
02Method
- Preparation
- Cooking
- Coating
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0 OF 11 DONE03Recipe notes
- 01For dairy-free, swap cottage cheese + yogurt for a firm silken tofu blend and use coconut oil instead of butter; texture will change. For best results, chill the batter if loose to prevent flattening.
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Best ways to enjoy it
- Serve warm on a platter with a small bowl of sugar-free jam or a thin drizzle of melted dark chocolate for dipping.
- Pair with coffee, a chai latte, or a bright citrus tea to cut the richness.
- For brunch, set alongside fresh fruit, yogurt parfaits, and a savory egg dish to balance sweet and savory.
- For a party, make mini skewers: three donut holes on a wooden pick with berry halves between for a playful presentation.
Storage and reheating tips
Room temperature: keep in an airtight container for up to 24 hours; the coating can soften.
Refrigerator: store up to 3–4 days in an airtight container. Reheat in the air fryer at 320°F (160°C) for 2–4 minutes to crisp the exterior again.
Freezing: flash-freeze on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the air fryer at 350°F (175°C) for 6–8 minutes, flipping halfway.
Food safety: because these contain eggs and fresh dairy, don’t leave at room temperature for more than 2 hours. Always cool completely before refrigerating.
Creative twists
- Lemon-glazed: whisk powdered erythritol with a little lemon juice and drizzle.
- Nutty coating: swap half the cinnamon coating for finely ground toasted almonds or hazelnuts.
- Filled centers: make slightly larger holes, bake, then inject a teaspoon of sugar-free jam or pastry cream after cooling.
- Pumpkin spice: replace cinnamon with pumpkin pie spice for fall flavors and add 1 tsp ground ginger.
- Sweet swap: use coconut sugar for a caramel note (not low-carb).
Your questions answered
How long does this take from start to finish?
A: Active prep is about 15–20 minutes. With chilling and air-frying batches, plan 35–50 minutes total depending on batch size.
Can I use regular cottage cheese?
A: Yes — drain superfluous liquid and pulse in a blender to smooth. Dry curd or farmer’s cheese gives a firmer batter and better texture.
Will these work without an air fryer?
A: Yes. Bake on a parchment-lined sheet at 375°F (190°C) for 10–14 minutes, turning halfway, until golden. Frying in oil is possible but changes the health profile and texture.
Are these keto-friendly?
A: Using erythritol helps, but the flour means they’re not keto. For low-carb, try an almond-flour adaptation (note: almond flour absorbs liquid differently, so reduce cottage cheese slightly and expect a denser texture).
How do I prevent them from sticking to the basket?
A: Lightly grease the basket or use perforated parchment rounds. Don’t overcrowd — spacing keeps circulation and prevents sticking.
Conclusion
If you want another take on air-fryer doughnut-style treats, the recipe at Homemade Air Fryer Doughnut Holes – Snacks and Sips is a great reference for technique and presentation. If you want something similar, my Air Fryer Banana Donut Holes is worth a try.
Healthy Snacks
Healthy Snacks
Healthy Snacks
