There is just something indescribable about a sour cream donut and a hot cup of coffee on a slow weekend morning. If youβre on a weight loss journey, youβve probably been staying away from donuts. But now, you donβt have to miss out. This recipe will give you that classic local bakery donut taste without an overload of carbs or calories.
Each sour cream donut is only 4 points and 7 grams of sugar. Compared to a regular sour cream donut with 16 grams of sugar, thatβs less than half! Most sour cream donuts can be up to 350 calories per donut. Not this recipe. Each donut is barely 100 calories. But you wonβt miss the extra sugar. These are lightly sweetened with a simple glaze, giving you the classic donut finish.
The best part about these donuts is, you won’t be left feeling sluggish or greasy. You can wholly enjoy the sweet pastry without any guilt. That in turn, is going to help create a healthy relationship with food. Youβll still get to enjoy your sweets but know that youβre nourishing your body with healthy food at the same time.
Three reasons why you need to make this recipe!
Itβs low in saturated fat.
A regular donut can have almost 30% of the saturated fat you should have in a day- anywhere from 5-6 grams per donut. These sour cream donuts have only 1 gram of saturated fat per donut!
Itβs perfect for weekend brunch.
Brunch doesnβt have to be unhealthy. Make these donuts for your next brunch get-together so you can join in on the fun snacks without derailing your weight loss progress.
The texture is spot on.
It can be hard to make healthy dessert recipes because the texture just isnβt the same. This recipe, though, is perfect. It leaves you with a light, airy donut. No gummy, low-fat desserts here!
Ingredients you need to make Sour Cream Donuts:
- 1 egg
- 2 Tbsp sugar
- 1/3 cup light sour cream
- 2.5 Tbsp nonfat plain Greek yogurt
- 1 tsp vanilla
- 1/2 cup + 2 Tbsp all-purpose flour
- 1 tsp baking powder
- 1/8 tsp salt
GLAZE
- 2 Tbsp powdered sugar (confectionary sugar)
- 1 Tbsp milk
How to make Sour Cream Donuts (step by step):
- Preheat the oven to 350F and spray a regular 6-hole donut pan.
- In a bowl, whisk together the egg and sugar until light and fluffy. Add in the sour cream, yogurt, and vanilla, and mix well.
- Gently fold in the flour, baking powder, and salt.
- Put the dough into a Ziploc or piping bag. Snip the corner, then pipe the dough into your 6 donut holes. Do not fill right to the rim or you might not have enough batter for 6 and they do rise as they bake.
- Bake in the oven for about 18 minutes.
- Let the donuts cool for 5 minutes. For the glaze, mix the powdered sugar and milk together on a flat plate, then dip the donuts into the glaze. It will be enough to just lightly glaze them and add a little sweetness. The glaze is optional, but it only saves you one point if you donβt use it. So itβs worth the additional sweetness!
Makes 6 servings. Nutrition info per donut: Calories 107, Fat 2.3g, Saturated fat 1g, Carbs 17g, Fiber 0.32g, Sugars 7.6g, Sodium 154 mg, Protein 4g.
WW Points
- Egg 0 points
- Sugar 7 points
- Light sour cream 4 points
- Nonfat plain Greek yogurt 0 points
- All Purpose flour 8 points
- Salt, baking powder, vanilla 0 points
GLAZE
- Powdered sugar (confectionary sugar) 3 points
- Milk (Fat-free) 0 points
4 points per serving based on the WW app recipe creator.
If youβre using an older version of WW, check out these points below.
Personal Points- 4 using WW recipe builder
Freestyle smart points- (blue & purple) 4 using WW recipe builder
Smart points- (green) 4 using SP calculator
Points plus- 3 using PP calculator
Different ways to change up this recipe:
- You can use just non-fat Greek yogurt instead of a mixture of sour cream and greek yogurt. It will save you a few points.
- For a chocolate version, take out the 2 tbsp of flour and use cocoa powder instead. You can put a tsp of cocoa powder in the glaze as well for a chocolate finish.
- Add in a little nutmeg and these will taste just like your favorite cake donut from the local bakery.
- Vegan? Use a flax egg instead of a regular egg and vegan tofutti sour cream instead of sour cream and non-fat greek yogurt. Definitely add Β½ tsp of nutmeg for the classic donut flavor as the texture might be slightly different in the vegan version.
- If youβve got the points for it, double the glaze recipe and completely dunk each donut into the glaze. Coating the entire donut is the best way to ensure that youβre getting the best sour cream donut flavor. And the glaze helps protect the donut from outside air, so they stay moist and fresh for a few days.
Tips and Tricks for Sour Cream Donuts:
- After a day or two on the counter, store them in the fridge.
- If you want them to last all week then, freeze them individually by wrapping them in plastic wrap and placing them in a ziploc freezer bag. You can then pull one out at a time, and let it thaw on the counter for a few hours before eating.
- If you donβt have a donut pan, you can still make these in a muffin pan. They wonβt be as tall as muffins, but thatβs okay. You can make them into muffin tops!
- These are not like yeast donuts, they do not need to sit and rise. Baking powder is fast-acting when introduced to heat, so you want to bake them right away.
Similar recipes youβll enjoy:
Sour Cream Donuts
Ingredients
- 1 egg
- 2 Tbsp sugar
- 1/3 cup light sour cream
- 2.5 Tbsp non fat plain greek yogurt
- 1 tsp vanilla
- 1/2 cup + 2 Tbsp flour
- 1 tsp baking powder
- 1/8 tsp salt
- GLAZE
- 2 Tbsp powdered sugar (confectionary sugar)
- 1 Tbsp fat free milk
Instructions
- Preheat the oven to 350F and spray a regular 6-hole donut pan.
- In a bowl, whisk together the egg and sugar until light and fluffy. Add in the sour cream, yogurt, and vanilla, and mix well.
- Gently fold in the flour, baking powder, and salt.
- Put the dough into a Ziploc or piping bag. Snip the corner, then pipe the dough into your 6 donut holes. Do not fill right to the rim or you might not have enough batter for 6 and they do rise as they bake.
- Bake in the oven for about 18 minutes.
- Let the donuts cool for 5 minutes. For the glaze, mix the powdered sugar and milk together on a flat plate, then dip the donuts into the glaze. It will be enough to just lightly glaze them and add a little sweetness. The glaze is optional, but it only saves you one point if you donβt use it. So itβs worth the additional sweetness!
Notes
Nutrition
29 Comments
Wondering how this batter would work in a mini donut maker………….
I’m not too familiar with the mini makers, all I can suggest is trial and error π let me know if you attempt it
I’m going to try these this weekend! Can’t wait!
Hope you enjoy them Suzi π
They were really good! I might try almond extract instead of vanilla the next time I make them and see how that tastes.. I love almond flavor ? thank you for great recipes!
You are welcome, let me know how they turn out with the almond π
These look amazing. I’m going to make them tomorrow. Will fat free sour cream work just as well?
Hi Lorraine, yes FF sour cream will work just as well, I hope you enjoy them π
Iβve tried your donut recipe twice, first time, (last night) forgot the baking powder and exchanged the sour cream with FF yogurt. It turned out like a bagel but still yummy. Second time, (this morning) remembered the baking powder and still exchanged the sour cream with the yogurt. WOW, you should be writing the recipes for weight watchers!
Thanks Beverly π I actually did create at donut recipe for WW at their request, it may be featured this spring if they use it π So glad you enjoyed them
I was going to ask if I could do it with just the FF Greek Yogurt instead of Sour Cream!!
Just tried these donuts today. Really light and the texture was lovely – often lower fat foods have this gummy texture – but not your recipe! I threw in a pinch each of nutmeg and cinnamon which didn’t overwhelm the overall donut flavour, but did add a little more complexity. And you’re right – the glaze is minimal per donut (I’ll admit to taste testing before glazing because I couldn’t help myself). Plain or glazed – truly a nice light donut. Thank you for sharing. Next up – your apple cinnamon greek yogurt muffin – wish me luck!
Hi Jennifer, so glad you enjoyed the donuts, they are so light and fluffy I loved them! Hope you enjoy the muffins, they will be denser than the donuts though just based on ingredients
I love all of your recipes. They are simple and not complicated. The ingredients are always items you keep in the pantry/refrigerator without having to go out and buy specialty items. I always look forward to your next creation so I can try it. You are amazing and I appreciate you sharing your recipes with us.
Thank you so much for your sweet words Kathy, I am so glad you are enjoying the recipes π
What’s the best way to store these? Refrigerator? Freezer?
After a day or two then I would put them in the fridge, if you want them to last all week then I would freeze them individually
Let me start by saying you are amazing , all these amazing recipes hard to know which ones to try first. I want to do these donuts donβt have this type of pan. Will recipe work in mini muffin pan.
Hi Josie, thank you π yes a mini muffin pan should work out ok , I hope you enjoy them
Going to try these, they look great. Target has donut pans on sale for $8.00 this week, now that’s an incentive to make them!!!Thanks for posting,
Woohoo.. yes definitely buy yourself one, happy baking π
How do you think adding some fresh blueberries would work*
fresh blueberries can sometimes make a mess in donuts/muffins, especially if they are big ones, maybe just a few .. otherwise you’ll have a mess of a donut when they are done in the oven if that makes sense
Can you air fry these doughnuts? I just bought an Instant Pot Air Fryer lid and hoped that I might be able to air fry them. Anyway you look at it, though, these are delicious doughnuts. Thanks so much for sharing your talent with us.
Hi Carolyn, you are very welcome, I have never made my donut recipes in the air fryer but I think they will turn out ok, if you try feel free to share how it went π
Hi there,
Just made these but they didnβt rise… I used silicone pans so not sure if that was why?
Hi, hmmm not sure why they didn’t rise.. I don’t ever use silicone but I’d be surprised if that was the issue, hard to say without being there π
I just made these today. They’re amazing! Thank you so much for all your delicious recipes.
Hi, I am so glad you enjoyed them π