Sour Cream Donuts

There is just something indescribable about a sour cream donut and a hot cup of coffee on a slow weekend morning. If you’re on a weight loss journey, you’ve probably been staying away from donuts. But now, you don’t 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, that’s 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 won’t 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. You’ll still get to enjoy your sweets but know that you’re nourishing your body with healthy food at the same time. 

Three reasons why you need to make this recipe! 

It’s 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! 

It’s perfect for weekend brunch. 

Brunch doesn’t 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 isn’t 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): 

1. Preheat the oven to 350F and spray a regular 6-hole donut pan.
2. In a bowl, whisk together the egg and sugar until light and fluffy. Add in the sour cream, yogurt, and vanilla, and mix well.
3. Gently fold in the flour, baking powder, and salt.
4. 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.
5. Bake in the oven for about 18 minutes.
6. 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 don’t use it. So it’s 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 you’re 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 ½ tsp of nutmeg for the classic donut flavor as the texture might be slightly different in the vegan version. 
• If you’ve 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 you’re 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 don’t have a donut pan, you can still make these in a muffin pan. They won’t be as tall as muffins, but that’s 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. 

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• Cinnamon Roll Overnight Oats
• No Dairy Cupcakes: Bursting with Banana Flavor!
• Blended Overnight Oats