Thank you to Now Foods for sponsoring this Donut Holes recipe post, and thank YOU for supporting the brands that help make Meal Prep On Fleek possible. All opinions are our own.
These cakey donut holes are baked instead of fried and sweetened with low glycemic erythritol for a guilt-free sugar fix!
Raise your hand if you love donuts! What about donut holes? We have been craving a really good donut hole lately. We don't mean a deep-fried donut, but a nice soft-baked one! A donut hole that is made with wholesome ingredients, so we don't have to feel guilty about having three or four of them in one sitting. #NoShame.
Gluten-Free Donut Holes
If you are feeling like we are, then you have landed in the right place! These gluten free donut holes are made with all better-for-you ingredients like almond flour, coconut flour, eggs, vanilla, and sea salt. Of course, we did keep the traditional butter in the recipe to make sure that we had that same bakery-like texture. But, feel free to swap that out with your favorite dairy-free brand, if desired.
We also kept the sugar low in this recipe by using the Now Foods erythritol in both the donut itself and in that sweet, sticky glaze! YUM!
Why erythritol over regular sugar? That's a great question! Erythritol is an excellent sugar alternative because it is low in carbohydrates and does not have any impact on your blood sugar levels. Yet it still provides 70% of the sweetness of regular sugar! This makes erythritol an excellent alternative for people following a keto, low carb, or diabetic-friendly style of eating. Still, even if you aren't following one of those types of diets, we love it! Not only does it work well in so many recipes, but it lasts a while and is easy to grab online.
Now Foods sells it in both granulated and confectioners', so no matter what your baking needs are, they have you covered!
How To Serve!
You can now enjoy even your sweetest breakfast recipes in a wholesome and balanced way! We opted to round out these meal prep containers with some high-protein cottage cheese, fruit, and nuts. But, feel free to enjoy them as is or with any of your personal favorite sides. Hard-boiled eggs or Greek yogurt would also be great ways to sneak in a bit of protein.
Want a Chocolate Version?
Add in 2 tbsp. of unsweetened cacao powder and a few drops of chocolate monk fruit sweetener to your batter! You can even get the kids involved and make breakfast time more fun by giving them sprinkles to roll the donut holes in right after glazing! Heck, even a peanut butter drizzle would be a delicious way to finish them off!
Donut Holes Ingredients:
For donut holes
- ¼ cup unsalted butter, softened
- ⅓ cup Now Foods granulated erythritol
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 cup blanched almond flour (not almond meal)
- ½ cup coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
For glaze
- 2 tablespoon coconut butter
- ¼ cup unsweetened almond milk
- 1 teaspoon coconut oil
- 1 tablespoon Now Foods confectioner’s erythritol
For serving
- 2 cups low fat cottage cheese
- ½ cup sliced strawberries
- ½ cup raspberries
- 2 tablespoon raw almonds
The ingredients for the donut holes are pretty simple!
We went with cottage cheese, strawberries, and almonds as sides, but feel free to pick your favorites!
Once the donut holes are made, simply place them on your parchment-lined baking sheet and put them in the oven to do their thing.
After glazing, evenly divide between your 6 meal prep containers or store in an air-tight safe container until you are ready to enjoy them!
Anyone else ready to dive right in?!
Ingredients
For donut holes
- ¼ cup unsalted butter softened
- ⅓ cup Now Foods granulated erythritol
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 cup blanched almond flour
- ½ cup coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
For glaze
- 2 tablespoon coconut butter
- ¼ cup unsweetened almond milk
- 1 teaspoon coconut oil
- 1 tablespoon Now Foods confectioner’s erythritol
For serving
- 2 cups low fat cottage cheese
- ½ cup sliced strawberries
- ½ cup raspberries
- 2 tablespoon raw almonds
Instructions
- Preheat oven to 350ºF and line a medium baking sheet with parchment paper. Stir together almond flour, coconut flour, baking powder and sea salt in a medium mixing bowl. Using a hand mixer, beat together butter and granulated erythritol in a medium mixing bowl until butter is thoroughly mixed. Add eggs and vanilla extract and beat until just combined. Gradually beat in flour mixture until combined.
- Roll dough into 12 small balls and place onto baking sheet 2 inches apart. Bake for 14 minutes. Cool for 10 minutes.
- While donut holes cool, heat coconut butter, almond milk and coconut oil over medium heat in a double-boiler. Once melted, stir in confectioner’s erythritol until dissolved.
- Transfer donut holes to a cooling rack placed over a baking sheet. Dip each donut hole in the glaze to coat evenly and place onto a cooling rack to allow the glaze to drip off. Place in a cold spot to set glaze for 20 minutes.
- Scoop about ⅓ cup of cottage cheese into one side of 6 MPOF snack containers. Top with berries and a few almonds. Add 2 donut holes to the remaining side of containers.
