Cottage Cheese Protein Donuts with Vanilla Glaze

Equipment

• High-speed blender or small food processor
• Standard 6-cavity non-stick donut pan
• Large piping bag or heavy-duty gallon zip-top bag
• Medium mixing bowl
• Silicone spatula
• Wire cooling rack

Ingredients

Donut Batter

• Cottage Cheese (2% or 4% milkfat): 1 cup (226g) — Small or large curd both work; avoid fat-free, as fat is essential for crumb tenderness.
• Whole Eggs: 2 large (room temperature)
• Pure Vanilla Extract: 1 tsp (5ml)
• Pure Maple Syrup or Honey: 3 tbsp (45ml) — Substitute with sugar-free keto maple syrup if preferred.
• Oat Flour (fine grind): 1 cup (100g) — Can be made by blending rolled oats until powdered.
• Vanilla Whey/Casein Blend Protein Powder: 1 scoop (30g) — A whey-casein blend yields the softest crumb; 100% whey also works.
• Baking Powder: 1.5 tsp (6g)
• Ground Cinnamon: 1/2 tsp (1.3g)
• Fine Sea Salt: 1/4 tsp (1.5g)

Silky Vanilla Glaze

• Powdered Sugar or Powdered Monk Fruit Sweetener: 1/2 cup (60g)
• Unsweetened Almond Milk (or low-fat dairy milk): 1 to 2 tbsp (15–30ml)
• Pure Vanilla Extract: 1/2 tsp (2.5ml)
• Optional Protein Boost: 1 tbsp (7g) unflavored or vanilla collagen peptides / whey isolate

Instructions

Step 1: Prep and Oven Setup

1. Preheat your oven to 350°F (175°C) with a rack positioned in the center. Lightly grease a standard 6-cavity donut pan with avocado oil spray or coconut oil cooking spray. Even with non-stick pans, a light coating ensures the donut rings release cleanly without tearing the bottoms.

Step 2: Puree the Wet Base

1. Add the cottage cheese, whole eggs, maple syrup, and vanilla extract into the blender. Blend on high intensity for 45 to 60 seconds until completely smooth. Inspect the mixture: no visible curds or graininess should remain; the mixture should resemble a glossy crepe batter.

Step 3: Combine Dry Ingredients

1. In a medium bowl, whisk together the oat flour, protein powder, baking powder, ground cinnamon, and sea salt. Whisk thoroughly for 30 seconds to distribute the baking powder evenly throughout the flour.

Step 4: Fold the Batter

1. Pour the blended wet mixture directly into the bowl with the dry ingredients. Using a silicone spatula, fold gently just until the dry ingredients are fully hydrated and no flour streaks remain. Do not overmix; overworking the batter will cause protein powder to bake into a dense, chewy texture. Let the batter rest on the counter for 3 minutes so the oat flour absorbs the moisture and thickens to a pipeable consistency.

Step 5: Pipe into the Pan

1. Transfer the batter into a large piping bag or a heavy-duty gallon zip-top bag. Snip 1/2 inch off the corner. Pipe the batter evenly into the 6 greased cavities, filling each about 3/4 full. Tap the pan firmly against the counter twice to release any trapped air pockets and settle the batter flat.

Step 6: Bake to Perfection

1. Bake at 350°F (175°C) for 15 to 18 minutes . Check at the 15-minute mark: the donuts should be lightly golden around the edges, domed, and spring back immediately when gently pressed in the center. A toothpick inserted into the thickest part should come out clean.

Step 7: Cool Completely

1. Remove the pan from the oven and let the donuts rest in the pan for 5 minutes. Run a thin offset spatula around the edges, invert the pan gently, and transfer the donuts onto a wire cooling rack. Allow them to cool completely (approximately 20 minutes) before glazing; warm donuts will melt the glaze into a liquid syrup.

Step 8: Whisk and Apply the Vanilla Glaze

1. In a small, shallow bowl, whisk together the powdered sweetener, vanilla extract, and 1 tablespoon of milk. If the glaze is too thick, add additional milk a few drops at a time until it reaches a thick, ribbons-falling consistency. Dip the top half of each cooled donut straight into the glaze, twist gently, lift, and let excess glaze drip back into the bowl. Place right-side up on the wire rack and allow the glaze to set for 10 minutes.

Nutrition

Calories: 158 kcal — · Protein: 11.5 g 23% · Fat: 3.5 g 4% · Carbohydrates: 20.5 g 7% Dietary · Saturated Fat: 1.2 g 6% · Fiber: 2.0 g 7% · Sugar: 9.0 g — Includes Added · Sodium: 245 mg 11%