Blueberry Cottage Cheese Donuts

Name: Blueberry Cottage Cheese Donuts
Total time: 45 min
Yield: 6
Ingredients: 1/4 cup (35 g) blueberries; 2 eggs; 1/3 cup (75 g) cottage cheese; 1 3/4 cups (170 g) almond flour; 1/4 cup (85 g) honey; 1/4 cup (55 g) butter, melted; 1 tsp vanilla; 2 tsp baking powder; 2 tbsp (about 20 g) sugar-free white chocolate chips

Baked almond-flour donuts held together by cottage cheese and eggs, studded with blueberries and finished with melted white chocolate. One blender, one donut pan, and about ten grams of protein per donut.

Vegetarian

Six golden baked donuts cooling on a wire rack, whole blueberries baked into the crumb and thin white chocolate drizzled over the top, with loose blueberries on the counter beside them.

Servings: 6
Total time: 45 min
Hands-on: 10 min

What you need

Blender or food processor
6-hole donut pan
Silicone is easiest to unmould

Ingredients

1/4 cup (35 g)blueberries
2eggs
1/3 cup (75 g)cottage cheese
1 3/4 cups (170 g)almond flour— or the flour of your choice
1/4 cup (85 g)honey— or another sweetener
1/4 cup (55 g)butter, melted
1 tspvanilla
2 tspbaking powder
2 tbsp (about 20 g)sugar-free white chocolate chips— optional, for the drizzle

How to make it

Set the blueberries aside, then blend every other ingredient into a smooth batter.
Pour the batter into a greased donut pan — silicone releases most reliably.
Drop the blueberries in on top and press them lightly into the batter.
Bake at 350 °F (175 °C) for 20–25 minutes, until set and lightly golden.
Let them cool in the pan before unmoulding, then drizzle with melted white chocolate chips.

Per serving, roughly

Energy: ~312 kcal
Protein: ~10 g
Carbs: ~19 g
Fat: ~24 g

Calculated from the weighed ingredients in the list above, using reference values for each food (USDA SR Legacy and the Swiss food composition database) rather than an estimate. Your numbers still shift with the exact products you buy and with how generously you fill the plate.

What a serving carries

Source of magnesium~80 mg

Only nutrients that most of this serving's energy actually states a value for are shown — anything else stays unknown rather than being guessed at. “Source of” and “high in” are the EU thresholds: 15 % and 30 % of the daily reference value per serving.

Variations

Lower carb

Use monk fruit or allulose instead of honey. Both bake in at roughly the same volume and take most of the sugar out of the recipe — the crumb stays a little softer, so give the donuts the full cooling time before you unmould them.

This version, per serving: ~269 kcal · 10 g protein · 8 g carbs · 24 g fat

Coach's tip

Almond flour and butter make these energy-dense — closer to a breakfast than to a light snack. That is exactly what makes them useful on a hard training day: eat one a couple of hours before a session when you want something that sits well and still carries protein.

More recipes

Other recipes worth a place in your week.

DessertsFrozen Peanut Butter Chocolate CupsA no-bake frozen dessert built on cottage cheese, banana and peanut butter, set in a muffin tin between two layers of sugar-free chocolate. Ten minutes of work, a few hours in the freezer, and a batch that keeps for weeks.SnacksSugar-Free Bounty-Style Protein BarsA coconut bar dipped in sugar-free dark chocolate, built on desiccated coconut and vanilla protein powder instead of condensed milk. Eight bars, no oven, no added sugar, and around 11 g of protein each — five times what the shop bar carries.BreakfastHigh-Protein Overnight Oats with SkyrFour jars, ten minutes, no hob: oats, skyr, milk and vanilla protein soaked overnight and topped with berries. 42 g of protein waiting in the fridge before an early session.

General information only, not medical or nutritional advice. If you have a health condition, an allergy, or specific dietary needs, talk to a qualified professional.

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