I made these Chocolate Protein Donut Holes when I wanted something chocolatey without turning on the oven or making an entire batch of donuts.
The dough is made with self-rising flour, nonfat Greek yogurt, cocoa powder, and chocolate protein powder. It comes together quickly, cooks in the air fryer, and has a soft, cake-like center with a lightly cooked outside.
The thin powdered sugar glaze is what makes these feel more like donut holes than plain chocolate dough balls. Once it dries, it adds a little sweetness and a slightly crackly finish that balances the cocoa.
They take about 10 minutes to cook and make a small batch that works well for a quick snack or dessert.
Try These Next
For more easy air fryer donut holes, try my:
- High-Protein Blueberry Donut Holes
- Almond Flour Chocolate Chip Donut Holes
- Birthday Cake Protein Donut Holes
Why You'll Love This Recipe
Quick to Make: Mix the dough, roll it into balls, and air fry. There is no yeast, rising time, or deep frying.
Soft Chocolate Center: The Greek yogurt keeps the inside soft while the cocoa and protein powder add the chocolate flavor.
Simple Glaze: A thin powdered sugar glaze gives the outside a sweeter, more donut-like finish.
Small Batch: You get enough for a snack without having a large tray of leftovers drying out on the counter.
No Oven Required: The entire recipe cooks in the air fryer.
Easy to Customize: Add sprinkles, mini chocolate chips, crushed cookies, or leave the glaze off completely.
Ingredients
See the recipe card at the bottom of the post for the complete measurements.
- Self-rising flour
- Chocolate protein powder
- Cocoa powder
- Nonfat Greek yogurt
- Powdered sugar
- Water
- Sprinkles, optional
Ingredient Notes
Self-Rising Flour
Self-rising flour gives the dough its structure and already contains the leavening needed to help the donut holes puff as they cook.
Make sure you are using self-rising flour rather than plain all-purpose flour. They are not a direct swap unless you also add baking powder and salt.
The flour measurement matters here. Too much makes the centers dry, while too little leaves the dough too sticky to shape.
Nonfat Greek Yogurt
Greek yogurt brings the dough together without needing butter, oil, or eggs.
It also adds protein and helps the centers stay soft. Greek yogurt brands vary in thickness, so your dough may feel slightly different depending on the one you use.
If there is a lot of liquid sitting on top of the yogurt, pour it off before measuring.
Chocolate Protein Powder
Chocolate protein powder adds more protein and strengthens the chocolate flavor.
I use a whey and casein blend from PE Science because I know how it behaves in my air fryer recipes. You can use code BAKEDLEAN for a discount.
A different protein powder may absorb more or less moisture. That can change how sticky the dough feels and how soft the donut holes are after cooking.
Whey-only protein powder may still work, but it can produce a firmer or drier result depending on the brand.
Cocoa Powder
Cocoa powder gives the donut holes a deeper chocolate flavor than protein powder alone.
It is also very absorbent, so do not keep adding extra cocoa just to make the dough darker. Too much can make the centers dry.
Regular unsweetened cocoa powder works well. Dark cocoa powder will create a deeper color and a more intense chocolate flavor.
Powdered Sugar and Water
Powdered sugar and water make the thin glaze.
Add the water gradually. You want the glaze loose enough to coat the donut holes but not so watery that it disappears into them.
The donut holes need to be completely cool before glazing. Warm donut holes can melt the sugar and leave the coating sticky.
Sprinkles
Sprinkles are optional, but they make the finished donut holes look more like something you would get from a bakery.
Add them while the glaze is still wet so they stick.
Why This Recipe Works
The dough uses self-rising flour for structure and Greek yogurt for moisture.
When the two are mixed together, they create a simple dough that does not need yeast, eggs, or oil. The added cocoa and protein powder make the dough thicker, so the consistency should be tacky but still firm enough to roll.
These are closer to cake donut holes than light, yeast-raised donuts.
The air fryer cooks the outside quickly while the center stays soft. The lower temperature helps the middle cook without making the outside hard before the center is finished.
The glaze adds the sweetness that the dark cocoa dough needs. It also creates a thin coating around the outside once it dries.
Equipment
Air Fryer: The air fryer cooks the donut holes quickly and helps the outside set while the centers stay soft. Air fryers vary in strength, so begin checking them at the lower end of the cooking time.
Mixing Bowl: Use a medium mixing bowl with enough room to work the Greek yogurt into the dry ingredients without spilling the thick dough over the sides.
Silicone Spatula Set: A sturdy silicone spatula makes it easier to press and fold the thick dough together while scraping all of the dry ingredients from the bottom of the bowl.
Digital Kitchen Scale: A digital scale is the most reliable way to measure the flour, yogurt, protein powder, and cocoa. Small differences matter because cocoa and protein powder both absorb moisture.
Wire Cooling Rack: A cooling rack lets air move around the donut holes and gives excess glaze somewhere to drip. Place parchment paper underneath it to make cleanup easier.
How to Make Chocolate Protein Donut Holes
1. Combine the Dry Ingredients
Add the self-rising flour, cocoa powder, and chocolate protein powder to a mixing bowl.
Stir until everything is evenly combined and no large clumps of cocoa or protein powder remain.
Breaking up the dry ingredients now makes it easier to mix in the Greek yogurt evenly.
2. Add the Greek Yogurt
Add the nonfat Greek yogurt to the dry mixture.
Use a silicone spatula to fold and press everything together until a thick dough forms.
The dough should feel slightly tacky, but it should hold together when pressed.
Do not add extra flour immediately. Keep mixing first because the dry pockets at the bottom of the bowl may still need to absorb the yogurt.
3. Shape the Donut Holes
Divide the dough into equal pieces.
Roll each piece gently between your hands to form a small ball.
Try to make them similar in size so they cook at the same rate.
If the dough sticks to your hands, lightly wet your fingers with cold water. You can also use a very small dusting of self-rising flour if the dough is completely unworkable.
4. Air Fry
Place the donut holes in the air fryer basket with a little room between each one.
Air fry at 325°F for 8 to 9 minutes.
The outside should look set, but the donut holes should still feel soft when gently pressed.
Do not wait for them to become hard in the air fryer. They continue firming slightly as they cool.
5. Cool Completely
Transfer the cooked donut holes to a wire cooling rack.
Let them cool completely before adding the glaze.
This step matters. Glazing them while warm can make the powdered sugar coating melt instead of drying around the outside.
6. Make the Glaze
Add the powdered sugar to a small bowl.
Whisk in just enough water to create a thin, smooth glaze.
Start with less water than you think you need. Add more a few drops at a time until the glaze flows easily from the spoon.
7. Glaze the Donut Holes
Dip each cooled donut hole into the glaze.
Let any excess drip off, then return it to the wire rack.
Add sprinkles immediately, if using.
Leave the glazed donut holes on the rack until the coating is dry and no longer sticky.
Expert Tips
Measure the Ingredients Carefully
This dough does not contain many ingredients, so small measurement differences are noticeable.
Too much flour or protein powder can make the donut holes dry. Too much yogurt can make them difficult to roll.
Mix Before Adding More Flour
The dough may look dry or uneven when you first add the Greek yogurt.
Keep folding and pressing it together before changing anything. It often takes a minute for all of the dry ingredients to absorb the yogurt.
Use Wet Hands for Sticky Dough
Lightly damp hands make tacky dough much easier to roll.
Do not soak your hands or work a lot of water into the dough. You only need enough to keep it from sticking to your fingers.
Keep the Donut Holes Evenly Sized
Large and small pieces will not finish cooking at the same time.
Divide the dough evenly before rolling so the centers cook consistently.
Do Not Overcook Them
Protein dough can go from soft to dry quickly.
Begin checking around 8 minutes. The outside should be set, but the centers should not feel hard.
Cool Before Glazing
The donut holes must be cool before dipping.
A warm surface melts the powdered sugar and can leave the glaze thin, clear, or sticky.
Let the Glaze Fully Set
Give the glazed donut holes time to sit on the cooling rack.
The coating becomes less sticky and gets more of that classic thin donut-shop finish as it dries.
Variations
Double Chocolate Donut Holes
Fold mini chocolate chips into the dough.
Use a small amount so the dough still holds together and cooks evenly.
Chocolate Sprinkle Donut Holes
Add chocolate or rainbow sprinkles over the wet glaze.
Chocolate Graham Donut Holes
Top the wet glaze with finely crushed graham crackers.
Vanilla Protein Donut Holes
Omit the cocoa powder and use vanilla protein powder.
Because cocoa absorbs moisture, removing it may change the dough consistency slightly.
Chocolate Peanut Butter Donut Holes
Add powdered peanut butter to the glaze or drizzle the finished donut holes with thinned peanut butter.
The nutrition and dough consistency will change depending on how much you use.
Substitutions
| Component | Swap Options |
|---|---|
| Self-rising flour | All-purpose flour mixed with baking powder and a pinch of salt |
| Chocolate protein powder | Vanilla protein powder with additional cocoa powder |
| Regular cocoa powder | Dark cocoa powder |
| Nonfat Greek yogurt | Low-fat Greek yogurt |
| Water in glaze | Skim milk or unsweetened almond milk |
| Sprinkles | Mini chocolate chips, crushed cookies, or graham cracker crumbs |
Any substitution can change the texture, so adjust the dough based on how it feels rather than automatically adding more liquid or flour.
Frequently Asked Questions
Why Is My Dough Too Sticky?
Greek yogurt moisture varies by brand, and small differences in the dry ingredients can affect the dough.
Keep mixing before changing anything. If it is still impossible to roll, add a very small dusting of self-rising flour.
Lightly wet hands can also make the dough easier to shape without adding more flour.
Why Is My Dough Too Dry?
The flour, cocoa powder, or protein powder may have been overmeasured.
Work the dough thoroughly to make sure all of the Greek yogurt is incorporated. If it still will not hold together, add a very small amount of Greek yogurt.
Why Did My Donut Holes Turn Out Dry?
They may have cooked too long, or your protein powder may absorb more moisture than the one used in the original recipe.
Begin checking at 8 minutes. Protein-based dough continues firming as it cools.
Can I Use Whey Protein Powder?
You can try it, but the result may be firmer or drier depending on the brand.
A whey and casein blend generally gives this type of dough more body and a softer texture after cooling.
Why Didn't My Glaze Harden?
The donut holes may have been warm when you dipped them, or too much water may have been added to the glaze.
Let the donut holes cool completely and use only enough water to make the glaze thin and smooth.
Humidity can also make powdered sugar glaze take longer to dry.
Can I Bake These in the Oven?
Yes.
Bake them at 350°F on a parchment-lined baking sheet for approximately 10 to 12 minutes.
The exact time will depend on their size. The oven version may have a slightly softer outside than the air fryer version.
Do I Have to Use the Glaze?
No.
You can leave the donut holes plain, dust them with powdered sugar, or add another topping.
The glaze adds sweetness and makes the finished texture feel more like a donut.
Are These Like Traditional Fried Donut Holes?
Not exactly.
They are not yeast-raised or deep-fried. The texture is denser and more cake-like, but the chocolate flavor, round shape, and thin glaze give them the feel of a quick donut-style snack.
Can I Prepare the Dough Ahead of Time?
I would cook the dough shortly after mixing it.
The self-rising flour begins reacting once it touches the yogurt, and letting the dough sit for a long time may change how well the donut holes puff.
Storage
Store leftover glazed donut holes in an airtight container at room temperature for up to two days.
The glaze may become softer as it sits, especially in a humid kitchen.
You can refrigerate them when necessary, but the added moisture may make the glaze sticky and the centers firmer.
For longer storage, freeze the donut holes before glazing. Let them cool completely, place them in a freezer-safe container, and freeze for up to two months.
Reheat the unglazed donut holes briefly in the air fryer, let them cool, and add fresh glaze afterward.
You Might Also Like
For more air fryer donut hole recipes, try:
- Lemon Blueberry Cottage Cheese Donut Holes
- Cottage Cheese Coconut Chocolate Chip Donut Holes
- High-Protein Cottage Cheese Donuts
For another chocolate protein dessert, try my Chocolate Peanut Butter Protein Balls.
Final Thoughts
These Chocolate Protein Donut Holes are easy enough to make when you want a quick chocolate snack without dealing with yeast, frying oil, or a full batch of donuts.
The Greek yogurt keeps the centers soft, while the air fryer sets the outside quickly. Let them cool, add the thin glaze, and give the coating enough time to dry before eating.
Tag me at @bakedlean when you make them.
Chocolate Protein Donut Holes (High-Protein)
Ingredients
- 50 g self-rising flour
- 10 g cocoa powder
- 30 g chocolate whey/casein blend protein powder
- 160 g nonfat Greek yogurt
- 30 g sprinkles optional
- 2 tbsp powdered sugar approximate, to coat
- 1 tsp water to thin out sugar
Method
- In a mixing bowl, stir together the self-rising flour, cocoa powder, and protein powder until well combined.
- Fold in the Greek yogurt. Keep mixing until a thick, slightly tacky dough forms.
- Divide the dough and roll it between your hands into small, bite-sized balls.
- Place the balls into the air fryer basket, leaving a little space between each one. Air fry at 325°F for 8 to 9 minutes.
- Remove the donut holes from the air fryer and let them rest on a wire rack until they are entirely cool to the touch.
- While they cool, whisk the powdered sugar with just enough water to create a super thin, runny glaze.
- Dip each cooled donut hole into the glaze to coat it lightly, top with sprinkles if using, and let them sit on the rack until the glaze hardens completely.
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