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Blueberry Cardamom Donut Holes

By Holly Darnell, RD

May 6, 2023

Blueberry cardamom donut holes

Donut holes. These are typically on the naughty list and tend to be high in sugar and carbs, absent of protein and really don’t fill you. Have you thought about making your own?

These homemade donut holes are worth the trouble (took me a few tries to get the recipe just right), as they deliver that fun donut hole snack taste but actually provide great macros: 13 grams of carbs, 1 gram of fat and 4 grams of protein, at only 70 calories per blueberry cardamom donut hole.

Key Donut Hole Ingredients

Blueberries: Blueberries are one of the most nutritious, antioxidant-rich types of fruit in the world. They’re also relatively low in calories and are especially high in fiber, vitamin K, manganese and vitamin C.

Greek yogurt: Higher in protein and lower in sugar than regular yogurt, they also provide a perfect flavor that works well with blueberries. If you’re dairy sensitive, go with coconut yogurt.

Cardamom: One of the most popular spices in Indian cuisine, it’s also rich in phytonutrients and especially high in manganese. It also provided a wonderful flavor for these homemade donut holes.

Multi Collagen Protein powder: This collagen powder turns these donut holes into a great post-workout snack, as it helps provide support for the joints and gut.

Donut hole ingredients

How to Make Donut Holes

Preheat the oven to 350. In a food processor or with a mortar and pestle, pulse the blueberries until coarsely chopped. Set aside. 

In the same food processor, make self-rising gluten-free flour. Gluten-free flour blend can be made with 1 ½ cups brown rice flour, ½ cup potato starch, ¼ cup white rice flour, ¼ cup tapioca flour, 1 teaspoon xanthan gum.

Add one cup gluten-free flour, sea salt, baking powder, Multi Collagen Protein powder and cardamom. Blend for one minute.

Add in vanilla extract, blueberry extract (optional) and Greek yogurt (or coconut milk yogurt). Blend until all ingredients are thoroughly mixed. Fold in chopped blueberries. The dough will be slightly wet. Allow to chill in the refrigerator for at least 30 minutes to firm.

Donut holes process step

Transfer the dough to a lightly floured kitchen surface and knead for two minutes. Using your hands, roll the dough into 12 small balls (about the size of one tablespoon).

Transfer the balls to a lined baking sheet and bake for 15–18 minutes or until golden around the sides. Remove from the oven and cool completely. 

Donut holes process step two

While the donuts are cooling, make the blueberry puree and glaze. Add the blueberries to a small saucepan over medium heat, stirring occasionally until juices begin to release. Use a rubber spatula to push the blueberries on the side of the pan.

Set a fine mesh sieve on top of a bowl and pass blueberries through to separate the puree from the skins. Allow the puree to cool completely. 

In a medium mixing bowl, add powdered monk fruit sweetener and two tablespoons of blueberry puree. Whisk together to form a thick paste. 

Add in one tablespoon of unsweetened almond milk at a time until desirable consistency is reached. 

Dip each donut hole in the glaze so that it’s covered completely and sprinkle freeze dried blueberries on top. Allow to set on a cooling rack, until the glaze firms up.

Serve and enjoy! Store uneaten donut holes in the fridge, consuming within a week.

Other Donut Recipes

Other High-Protein Baked Snacks

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.

Blueberry Cardamom Donut Holes Recipe

Category

Snacks

Servings

12

Time

1 hour (Prep time: 20 min; Cook time: 15 min)

Calories

70

Author

Holly Darnell, RD

Donut holes are one of the more fun snacks to make, especially with these tasty, healthy ingredients. The blueberry and cardamom taste will delight, guaranteed.

Ingredients
Donut Holes:
  • ¾ cup fresh blueberries, coarsely chopped

  • 1 cup gluten-free flour 

  • ½ teaspoon sea salt

  • 1 ½ teaspoons baking powder

  • ½ teaspoon cardamom

  • 2 scoops Multi Collagen Protein

  • 1 teaspoon vanilla extract

  • ½ teaspoon blueberry extract (optional, but highly recommended)

  • 1 cup Greek yogurt (or coconut yogurt)

Blueberry Glaze (optional):
  • 1 cup blueberries (fresh or frozen)

  • 1 cup powdered monk fruit sweetener

  • 1 teaspoon vanilla extract (optional)

  • 2–4 tablespoons unsweetened almond milk

  • freeze dried blueberries, crushed (optional)

Directions
  1. Preheat the oven to 350.

  2. In a food processor or with a mortar and pestle, pulse the blueberries until coarsely chopped. Set aside. 

  3. In the same food processor, make self-rising gluten-free flour. Add 1 cup gluten-free flour (see how to make your own above), sea salt, baking powder, Multi Collagen Protein powder, and cardamom. Blend for 1 minute.

  4. Add in vanilla extract, blueberry extract, and Greek yogurt. Blend until all ingredients are thoroughly mixed. Fold in chopped blueberries. Dough will be slightly wet. Allow to chill in the refrigerator for at least 30 minutes to firm.

  5. Transfer the dough to a lightly floured kitchen surface and knead for 2 minutes. Using your hands, roll the dough into 12 small balls (about the size of 1 tablespoon).

  6. Transfer the balls to a lined baking sheet and bake for 15-18 minutes or until golden around the sides. Remove from the oven and cool completely. 

  7. While the donuts are cooling, make the blueberry puree and glaze. Add the blueberries to a small saucepan over medium heat, stirring occasionally until juices begin to release. Use a rubber spatula to push the blueberries on the side of the pan.

  8. Set a fine mesh sieve on top of a bowl and pass blueberries through to separate the puree from the skins. Allow the puree to cool completely. 

  9. In a medium mixing bowl, add powdered monk fruit sweetener and 2 tablespoons of blueberry puree. Whisk together to form a thick paste. 

  10. Add in 1 tablespoon of unsweetened almond milk at a time until desirable consistency is reached. 

  11. Dip each donut hole in the glaze so that it’s covered completely and sprinkle freeze dried blueberries on top. Allow to set on a cooling rack, until the glaze firms up.

Nutrition

Serving Size 1 donut hole (58g) Calories 70, Carbs 12.5 grams, Fiber 1.6 grams, Sugar 4 grams, Fat 0.7 grams, Saturated Fat 0.3 grams, Unsaturated Fat 0.3 grams, Trans Fat 0 grams, Cholesterol 1 milligram, Protein 4.1 grams, Sodium 115 milligrams (8% DV)

homemade donut holes | donut holes recipe
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