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.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour Can swap half for whole-wheat pastry flour for nuttiness
- 2 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 2 cups dry curd cottage cheese or farmer’s cheese Drain excess liquid if using regular cottage cheese
- ½ cup plain Greek yogurt, 2%
- 2 medium eggs
- ⅓ cup erythritol or sweetener of choice Adjust to taste; use monk fruit blend or 1:1 sugar substitute
- 2 tsp alcohol-free vanilla extract
- 3–4 Tbsp melted butter Coconut oil works as a dairy-free option
Coating
- 4 Tbsp erythritol sugar Granular form of your sweetener for coating
- 1 Tbsp ground cinnamon
Instructions
Preparation
- Preheat your air fryer to 350°F (175°C) and lightly grease the basket or use a piece of perforated parchment.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a blender or food processor, pulse the dry curd cottage cheese until mostly smooth. Add Greek yogurt, eggs, erythritol, vanilla, and melted butter, then blend until creamy and evenly combined.
- Pour the wet mixture into the dry ingredients and 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 for 10–15 minutes to firm up.
Cooking
- Using a small cookie scoop or two teaspoons, form 1-inch to 1¼-inch balls.
- Place donut holes in a single layer in the air fryer basket with a little space between them. Cook at 350°F (175°C) for 6–8 minutes, turning once halfway through, until golden and set.
- Repeat with remaining batter, letting the air fryer reheat between batches if needed.
Coating
- While the holes cook, combine erythritol sugar and 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.
Notes
For 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.