Ingredients
- 1 cup Blanched Almond Flour Or Fit Flour for higher protein
- 1/2 cup Full-Fat Cottage Cheese
- 2 tbsp Maple Syrup
- 1/3 cup Mini Chocolate Chips
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
Method
- Preheat your oven or air fryer to 375°F and line a baking sheet with parchment paper.
- Combine full-fat cottage cheese and maple syrup in a blender; process until perfectly smooth.
- In a stainless steel mixing bowl, whisk together the almond flour (or Fit Flour), baking powder, and salt.
- Pour the blended wet ingredients into the dry mixture. Use a silicone spatula to stir until a thick, scoopable dough forms.
- If the dough is too loose, stir in 1 tablespoon of PE Science Vanilla protein powder as a binder.
- Gently fold in the mini chocolate chips until they are evenly distributed.
- Scoop the dough into 1-inch balls and place them on the prepared baking sheet.
- Bake for 13-15 minutes until the donut holes are lightly golden and firm to the touch.
- Allow them to cool on the pan for at least 5 minutes to let the structure set before serving.
Nutrition
Notes
- High Protein Upgrade: Use Fit Flour (Code: BAKEDLEAN) at https://www.fitflour.shop/?ref=bakedlean instead of almond flour for a massive protein boost.
- Blending is Mandatory: You must blend the cottage cheese until smooth. If you skip this, the donuts will have visible white curds and an uneven texture.
- PE Science Advantage: Using PE Science Whey/Casein as a binder is superior to flour because the casein absorbs moisture without making the dough gummy. Link: https://pescience.com/BakedLean.
- Scale for Success: Weighing in grams on a Digital Kitchen Scale is essential for almond flour to ensure consistency and macro accuracy.