Cottage Cheese Protein Donuts (Baked)

Short, Catchy Intro

So you want donuts… but you also want to feel like you made a responsible life choice today? Same. These baked cottage cheese protein donuts are basically what happens when dessert and “I’m trying” shake hands. They’re fluffy, lightly sweet, and honestly? Way too easy for something that tastes like a treat.

No deep frying. No oil splatters. No “why does my kitchen smell like a carnival?” situation. Just a donut pan, a bowl, and a little ambition (like… the small, manageable kind).

Why This Recipe is Awesome

First of all: they’re baked. So you get donut joy without the fried chaos. Love that for us. Second: cottage cheese gives these donuts a sneaky protein boost, which means you can eat one and pretend it’s “breakfast-adjacent.”

• High-protein vibes without tasting like gym chalk.
• Quick — you can be eating donuts in about 20 minutes.
• Idiot-proof (and I say that with affection).
• Customizable — glaze them, dip them, or roll them in cinnamon sugar like you mean it.

IMO, these are perfect when you want something cozy and sweet but you don’t want to commit to a full dessert production.

Ingredients You’ll Need

Here’s what you’ll grab (nothing weird, no “extract of unicorn”).

• Cottage cheese (1 cup) — the protein MVP, and yes, it works.
• Eggs (2 large) — holds everything together like the glue of goodness.
• Maple syrup or honey (1/4 cup) — sweet, simple, and classy.
• Vanilla extract (1 tsp) — because donuts deserve nice things.
• All-purpose flour (1 cup) — classic. Reliable. No drama.
• Protein powder (1/2 cup, vanilla recommended) — optional but very on-theme.
• Baking powder (2 tsp) — makes them fluffy, not sad.
• Salt (1/4 tsp) — tiny amount, big impact. Don’t skip.
• Cinnamon (1 tsp) — optional, but honestly… just do it.
• Cooking spray — so your donuts don’t weld themselves to the pan.

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C). Spray your donut pan well. Like, really well. Donuts are clingy.
2. In a blender (or with an immersion blender), blend the cottage cheese until smooth. No one wants lumpy donut surprise.
3. Add eggs, maple syrup (or honey), and vanilla. Blend again until creamy. It should look like a thick pancake batter situation.
4. In a bowl, whisk flour, protein powder (if using), baking powder, salt, and cinnamon. Keep it simple—no need to overmix your life.
5. Pour the wet mixture into the dry mixture. Stir gently until just combined. Stop mixing when it comes together. Overmixing = tough donuts.
6. Spoon or pipe the batter into the donut pan, filling each cavity about 3/4 full. Pro tip: put the batter in a zip-top bag, snip the corner, and pipe like a donut professional.
7. Bake for 10–14 minutes, until the tops spring back when lightly pressed. If you poke it and it bounces back, you’re good.
8. Cool for 5 minutes in the pan, then carefully pop them out onto a rack. Let them cool a bit before glazing unless you want glaze soup. FYI.

Common Mistakes to Avoid

• Skipping the preheat: thinking the oven will “catch up” is adorable. It won’t.
• Not blending the cottage cheese: you’ll get a weird texture and you’ll blame the recipe. Don’t do that.
• Overmixing: you’re making donuts, not kneading bread. Stir gently and stop.
• Overfilling the donut pan: they rise. If you fill to the top, you’ll get donut blobs (still edible, but… chaotic).
• Overbaking: dry donuts are a tragedy. Start checking at 10 minutes.
• Forgetting the spray: unless you enjoy chiseling donuts out with a spoon.

Alternatives & Substitutions

• No protein powder? Swap it with extra flour (use 1/2 cup more flour). Still tasty, just less “protein flex.”
• Gluten-free option: Use a 1:1 gluten-free flour blend. Keep the baking time similar, but check early.
• Sweetener swap: Use agave, brown sugar, or even a sugar-free syrup if that’s your thing.
• Dairy-free-ish: This one’s tricky because cottage cheese is… cottage cheese. But you can try lactose-free cottage cheese if needed.
• Flavor upgrades: Add lemon zest, mini chocolate chips, or a tablespoon of cocoa powder for a “chocolate donut” vibe.
• Spice it up: Pumpkin spice works beautifully here. Yes, even if it’s not fall. Rebels unite.

FAQ (Frequently Asked Questions)

1) Do these actually taste like donuts?

They taste like cake donuts—soft, sweet, and snackable. If you’re expecting a fried Krispy-Kreme situation… that’s a different sport. But these still hit the craving.

2) Can I make these without a donut pan?

Yes, but you’ll be making “protein muffin holes” instead. Use a mini muffin pan and bake about 10–12 minutes. Same batter, different vibe.

3) Can I use Greek yogurt instead of cottage cheese?

You can, but the texture changes a bit. Cottage cheese gives a slightly fluffier, tender crumb. Greek yogurt works in a pinch—just expect a slightly denser donut. Still delicious.

4) How do I store them?

Keep them in an airtight container in the fridge for up to 4 days. Reheat for 10–15 seconds in the microwave to bring back the soft, fresh vibe.

5) Can I freeze them?

Absolutely. Freeze in a single layer first, then store in a freezer bag for up to 2 months. Thaw overnight in the fridge or zap for a few seconds when donut cravings strike.

6) What’s the easiest topping?

Cinnamon sugar wins for speed. Brush with a tiny bit of melted butter, then roll in cinnamon sugar. Or do a quick glaze (powdered sugar + splash of milk + vanilla) and pretend you’re on a baking show.

7) Why did mine turn out dry?

Most likely: overbaking or too much flour/protein powder. Measure carefully (spoon and level your flour), and start checking early next time.

Final Thoughts

If you’ve been looking for a sweet snack that doesn’t feel like a full-on sugar festival, these baked cottage cheese protein donuts are your new best friend. They’re quick, cozy, and weirdly satisfying for something that’s basically “smart dessert.”

Now go impress someone—or yourself—with your new donut skills. You’ve earned it. And if you glaze them? Send me imaginary donuts immediately.

Cottage Cheese Protein Donuts (Baked)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft, fluffy baked cottage cheese protein donuts that feel indulgent but are secretly high in protein. These easy baked donuts come together fast, require no frying, and make the perfect breakfast or healthy snack.

• Author: Haruki Sakamoto
• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Total Time: 24 minutes
• Yield: 8 donuts
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

1 cup cottage cheese (blended smooth)

2 large eggs

1/4 cup maple syrup or honey

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup vanilla protein powder (optional)

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon (optional)

Cooking spray

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350°F (175°C) and generously spray a donut pan with cooking spray.

2. Blend the cottage cheese until completely smooth using a blender or immersion blender.

3. Add eggs, maple syrup, and vanilla extract to the blender and blend until creamy.

4. In a separate bowl, whisk together flour, protein powder, baking powder, salt, and cinnamon.

5. Pour the wet mixture into the dry ingredients and gently mix until just combined.

6. Pipe or spoon the batter into the donut pan, filling each cavity about three-quarters full.

7. Bake for 10–14 minutes until the donuts spring back when lightly pressed.

8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter or the donuts may turn dense.

For extra flavor, roll warm donuts in cinnamon sugar or drizzle with a simple glaze.

Store leftovers in an airtight container in the fridge for up to 4 days.

Donuts can be frozen for up to 2 months and reheated briefly before serving.