Golden, Crispy, and Filled with Creamy Bliss!
Craving something that hits the sweet spot but also packs in some serious protein? These crème brûlée donut holes are your answer. Light and fluffy with a rich vanilla custard center, each bite gives you the indulgent crackle of a caramelized sugar top. Oh, and did I mention each one has 14g of protein? Yep, you read that right—dessert just got a whole lot more exciting.
Now, let’s talk about that filling. It’s a simple vanilla bean custard made with just five ingredients. All you need is a little whisking to create a smooth, creamy center that perfectly complements the soft donut. The dough itself is a high-protein combo of my go-to flour and Greek yogurt, so you know it’s both delicious and functional. After kneading, shape the dough into large donut holes, pop them in the air fryer, and let the magic happen.
Once they’re cooked to a golden brown perfection, it’s time to fill them with that luxurious custard. Let them chill in the fridge for a bit before adding the final touch: a crackly sugar coating, reduced to perfection on the stove. And when you bite into one of these crème brûlée donuts? Heaven.
These easy crème brûlée donut holes are the perfect treat when you want something a little indulgent but still balanced. Whether you’re sharing with friends or savoring them solo, you’ll love every bite!
Macros Per Serving
139 Cal | 26g Carbs | 1g Fat | 14g Protein
Recipe Card
Crème Brûlée Donut Holes
Ingredients
Custard:
- 12 g Vanilla Instant Pudding Mix (Simply Delish)
- 1 Large Egg Yolk (Vital Farms)
- 28 g Vanilla Bean Whole Milk Greek Yogurt (Wallaby)
- 30 ml Unsweetened Protein Plant Milk (Good Karma)
- 29 g Unflavored Whey Isolate Powder (Isopure)
Dough:
- 112 Self Rising Flour (King Arthur)
- 60 g Keto Wheat Blend or equal parts SRF (King Arthur)
- 24 g Zero Calorie Sweetener (H-E-B)
- 1 tsp Salt
- 1 tsp Baking Powder
- 300 g Plain Nonfat Greek Yogurt (Siggi’s)
Kneading:
- 28 g Self Rising Flour or AP Flour (King Arthur)
Sugar Coating:
- 40 g Zero Calorie Sweetener (H-E-B)
- ¼ cup Water
Instructions
Custard:
- In a bowl, add in your pudding mix and your egg yolk. Whisk together quickly. It’s okay if it’s a little dry/lumpy! Set aside.12 g (1 tbsp) Vanilla Instant Pudding Mix, 1 Large Egg Yolk
- In a small pot, add in your yogurt and your milk. Mix until smooth and add to a stove on low heat. Keep it stirring and bring to a slow simmer.28 g (2 tbsp) Vanilla Bean Whole Milk Greek Yogurt, 30 ml (2 tbsp) Unsweetened Protein Plant Milk
- Remove from heat and slowly pour in about half onto the egg pudding mixture. Quickly whisk the eggs until smooth. We want a smooth batter and not to scramble the eggs.
- Once smooth, pour in the remaining and whisk. You’ll get in a good wrist workout!
- Sift in your protein powder just to ensure you have a smooth custard. Start off with half, and then add in more to get a smooth custard.29 g (0.25 cups) Unflavored Whey Isolate Powder
- Add back to your pot and place back on low heat. Be sure to continuously whisk as it heats up. Again, we don’t want scrambled eggs! A lumpy custard is fine, it will smooth out once cooled.
- After it’s reached a thicker, lumpy-ish consistency, remove and add back into your mixing bowl again.
- Whisk rigorously for the last time! Trust me, your wrist will have great muscles, you’re welcome. Now you can set that aside.
Dough:
- Add your dry ingredients to a large mixing bowl and give them a mix.112 (1 cups) Self Rising Flour, 60 g (0.5 cups) Keto Wheat Blend or equal parts SRF, 24 g (2 tbsp) Zero Calorie Sweetener, 1 tsp Salt, 1 tsp Baking Powder
- Then add in the yogurt and mix with a spoon until a shaggy dough forms.300 g (1.5 cups) 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.28 g (0.25 cups) Self Rising Flour or AP Flour
- Then section off into 8 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 8 donuts.
- Lightly spray with olive oil and air fry at 350° for 8-10 minutes. Keep an eye on them as everyone’s appliances vary in temperatures. Cover the top as needed to ensure it doesn’t burn.
- You can also bake at the same temperature and time in an oven.
Stuffing:
- Grab a piping bag or injector tube and fill with your crème brûlée mixture.
- 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 filling to each donut hole.
- Set in the fridge to set while you prepare your sugar coating.
Sugar Coating:
- Prepare this when you’re ready to enjoy as the hard shell doesn’t last long once cooled and refrigerated.
- Add your sugar and water to a pot on medium heat and bring to a low simmer.40 g (3 tbsp) Zero Calorie Sweetener, 1/4 cup Water
- Continuously stir it for a good 8-10 minutes until the color starts to brown and it starts to thicken.
- Coat the top of each donut and set aside in your serving dish to harden. Repeat for all 8.
- Then dig in and enjoy!
- Store refrigerated for up to a week. Do keep in mind the sugar coating may melt off from the condensation of the fridge but it will still taste yummy!
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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