WW-Friendly Blueberry Donuts (Light Version)

Light Swaps:

• Use 1 cup almond flour + 1 tbsp coconut flour (instead of more volume)
• Use light butter or unsweetened applesauce (halve the butter amount)
• Use nonfat plain Greek yogurt instead of sour cream
• Use 1/2 cup blueberries instead of a full cup
• Keep the sweetener (0 pts)
• Icing optional – or just a sprinkle of sweetener & vanilla

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✍️ Updated WW-Friendly Recipe

Ingredients (makes 6–8 donuts):

• 1 cup almond flour
• 1 tbsp coconut flour
• 2 tbsp light butter or 2 tbsp unsweetened applesauce
• 3/4 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt
• 3 eggs
• 2 tbsp nonfat Greek yogurt
• 1/2 cup blueberries
• 1/4 cup erythritol or monk fruit sweetener

Optional Light Icing:

• 1 tbsp sugar-free powdered sweetener
• Splash of vanilla
• 1 tbsp hot water

Instructions:

1. Preheat oven to 350°F (175°C) and grease donut pan.
2. Mix dry ingredients: almond flour, coconut flour, baking powder, salt, and sweetener.
3. In another bowl, whisk eggs, vanilla, light butter/applesauce, and yogurt.
4. Combine wet and dry ingredients, then gently fold in blueberries.
5. Fill the donut molds almost to the top.
6. Bake for 20–25 minutes. Let cool.
7. For the glaze: Mix powdered sweetener with vanilla and hot water, then drizzle on cooled donuts.

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✅ Estimated WW Points (per donut):

~3–5 points (depending on size + icing)