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High protein Greek yogurt donuts made in the air fryer with a fluffy tender texture, golden exterior, and light dusting of powdered sugar, served as a healthier protein packed sweet treat.
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18g High Protein Greek Yogurt Donuts Air Fryer - Easy, Fluffy, and Guilt-Friendly

Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Servings: 6 servings

Ingredients

  • 1 cup (240 g) nonfat or 2% plain Greek yogurt (strained/thick works best)
  • 1 large egg
  • 1/2 cup (60 g) vanilla whey protein powder (or unflavored; see notes)
  • 3/4 cup (90 g) all-purpose flour (or 1:1 gluten-free blend)
  • 2 tbsp (16 g) cornstarch (helps tenderness)
  • 1/3 cup (65 g) granulated sweetener (sugar or a 1:1 zero-cal sweetener)
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine salt
  • 1 1/2 tsp vanilla extract
  • 2 tbsp (28 g) light butter or neutral oil (melted; optional for moisture)
  • 2–3 tbsp milk (dairy or unsweetened almond; as needed to loosen batter)
  • Nonstick spray
  • For topping (optional): 1/3 cup powdered sugar + 1–2 tbsp milk for glaze, or cinnamon sugar

Instructions

  • Prep the air fryer and pan: Preheat your air fryer to 320°F (160°C). Lightly spray silicone donut molds or a donut pan that fits your basket. If you don’t have molds, shape thick batter rings on small parchment squares.
  • Mix dry ingredients: In a bowl, whisk flour, protein powder, cornstarch, baking powder, baking soda, salt, and sweetener. Breaking up clumps prevents dense spots.
  • Mix wet ingredients: In another bowl, whisk Greek yogurt, egg, vanilla, and melted light butter/oil until smooth.
  • Combine: Add dry to wet. Stir gently until just combined. If too thick to pipe, add 2–3 tbsp milk, 1 tbsp at a time. The batter should be thick but scoopable.
  • Fill molds: Spoon or pipe batter into the donut molds, filling about 3/4 full. Smooth the tops with a damp spoon for even rise.
  • Air fry: Cook at 320°F (160°C) for 6–8 minutes until set and lightly golden. A toothpick should come out clean or with a few moist crumbs. Avoid overcooking—protein dries fast.
  • Cool and finish: Let donuts rest in the molds for 5 minutes, then transfer to a rack. Glaze while slightly warm or dust with cinnamon sugar. For glaze, whisk powdered sugar with milk to a drizzle.
  • Serve: Enjoy warm for the softest texture. Each donut targets about 18 g protein depending on your protein powder and glaze.