Sweet, Gooey, and Addictive
Meet your new favorite treat—Chocolate Hazelnut Stuffed Donut Holes. These little bites of heaven are sure to become a staple in your dessert lineup, delivering all the indulgence you crave with a healthier twist. Imagine biting into a warm, fluffy donut hole only to discover a rich, velvety chocolate hazelnut center. It’s like a dream come true, but better because these donut holes are secretly packed with protein.
The dough for these beauties requires just four simple ingredients, including nonfat Greek yogurt, making them incredibly easy to whip up. The air fryer works its magic to create a perfectly light and airy texture, while the gooey filling adds that extra layer of indulgence. Whether you’re a fan of Greek yogurt donut holes or on the hunt for the best 4-ingredient air fryer donut holes, this recipe has got you covered.
And let’s be real—who can resist chocolate hazelnut-filled donuts? They’re the kind of treat that will have everyone reaching for seconds… or thirds. Plus, with each bite delivering a satisfying 7g of protein, you can indulge without the guilt.
These donut holes are incredibly easy to make, taking minimal prep time and yielding a deliciously satisfying result. Whether you’re sharing with friends or savoring them all to yourself, one thing is certain: these donut holes will be a game-changer in your dessert repertoire. So why wait? Dive into this perfect combination of light, fluffy dough and rich, gooey filling—you won’t regret it.
Macros Per Serving
112 Cal | 21g Carbs | 2.5g Fat | 7g Protein
Recipe Card
Chocolate Hazelnut Stuffed Donut Holes
Ingredients
Dough:
- 56 g Self Rising Flour (King Arthur)
- 30 g Keto Wheat Blend or equal parts SRF (King Arthur)
- 16 g Zero Calorie Sweetener (H-E-B)
- ½ tsp Salt
- ½ tsp Baking Powder
- 150 g Plain Nonfat Greek Yogurt (Siggi’s)
Kneading:
- 14 g Self Rising Flour or AP Flour (King Arthur)
Coating:
- 7 g Light Butter (melted (Smart Balance))
- 16 g Zero Calorie Sweetener (H-E-B)
- ½ tsp Cinnamon
Stuffing:
- 42 g Chocolate Hazelnut Oat Milk Butter Spread (Fine & Raw)
Instructions
Dough:
- Add your dry ingredients to a large mixing bowl and give them a mix.56 g (0.5 cups) Self Rising Flour, 30 g (0.25 cups) Keto Wheat Blend or equal parts SRF, 16 g (4 tsp) Zero Calorie Sweetener, 1/2 tsp Salt, 1/2 tsp Baking Powder
- Then add in the yogurt and mix with a spoon until a shaggy dough forms.150 g (.33 cops) Plain Nonfat Greek Yogurt
- Add some of your kneading flour to your counter and add the dough. Start to knead and form a dough, adding more flour as needed.14 g (2 tbsp) Self Rising Flour or AP Flour
- Then section off into 6 equal portions. I weighed each so they were exact but it’s not necessary.
- Roll each into a nice round ball and add to your air fryer basket.
- Again, use more flour assuming needed but don’t go overboard either otherwise they will be too dry. Repeat for all 6 donuts.
- Lightly spray with olive oil and air fry at 350° for 6-8 minutes. Keep an eye on them as everyone’s appliances vary in temperatures.
Coating:
- In one bowl, melt your butter. In another, mix together your sugar and cinnamon.7 g (1 tbsp) Light Butter, 16 g (4 tsp) Zero Calorie Sweetener, 1/2 tsp Cinnamon
- Once cooked, don’t let them cool for too long and coat asap. Dip each into a bowl of butter and then straight into your cinnamon sugar mixture. Repeat for all.
Stuffing:
- Grab a piping bag or injector tube and fill with your chocolate hazelnut.42 g (3 tbsp) Chocolate Hazelnut Oat Milk Butter Spread
- Use a knife to poke a hole in each donut but be careful not to go all the way through.
- Then add equal amounts of spread to each donut hole (I did 7g each which is 1/2 tbsp).
- Keep refrigerated for up to a week but trust me, they go fast!
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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