Ingredients
- 60 g Self-Rising Flour
- 180 g Nonfat strawberry Greek Yogurt I used Chobani
- 30 g Vanilla Protein Powder PE Science recommended
- 30 g sugar substitute
Optional Add-Ins & Coatings
- 1 tbsp rainbow sprinkles
- 2 tbsp powdered sugar for tossing at the end
Method
- Whisk flour, vanilla protein powder, and sugar substitute in a mixing bowl until combined.
- Stir in the nonfat Greek yogurt until a tacky dough forms.
- Gently fold in the rainbow sprinkles with a silicone spatula.
- Divide the dough into 10 equal portions and roll into smooth balls.
- Place in the air fryer basket at 325°F (160°C) for 9-10 minutes until golden.
- Cool for 2-3 minutes before serving to allow the internal crumb to set. Optionally, toss in powdered sugar while still warm.
Nutrition
Notes
Tip: Avoid Overcrowding: Give the donut holes space in the Air Fryer. They need the air to hit all sides to puff up properly. The Protein Choice: Using PE Science is non-negotiable for the best texture. Pure whey often results in a tough or rubbery donut hole once cooled. Sticky Hands Tip: If the dough is sticking to your palms while rolling, lightly coat your hands in non-stick cooking spray or a dusting of flour. Scale for Macros: To hit that exact 55-calorie mark, weigh your total dough and divide by 10.