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Blueberry Cardamom Donut Holes

By Holly Darnell, RD

May 6, 2023

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.

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.

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. 

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

• Chocolate protein donuts

• Apple cider donuts

• Double chocolate collagen donuts

• Matcha donuts

Other High-Protein Baked Snacks

• Strawberry oatmeal cookies

• Protein banana bread

• Chocolate protein bars

• Banana nut muffins

• Carrot oatmeal breakfast cake

• Oatmeal breakfast cookies

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.