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Quark Donuts gluten-free sugar-free
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Quark Donuts in 10 Minutes

These gluten-free and sugar-free Quark (or Cottage Cheese) Donuts are exactly the way donuts should be: fluffy and light on the inside, golden and crisp on the outside. Sweetened with Stevia, they can be served with a side of a citrusy glaze but it's not essential to the full enjoyment of this 10 minute treat. Makes about 8.
Prep Time3 mins
Cook Time7 mins
Total Time10 mins
Servings: 2 -4


For the Quark Donuts:

  • 1 egg
  • 1/4 tsp Stevia drops
  • 1/2 tsp natural lemon essence
  • 1/2 tsp bicarbonate of soda
  • 125 g German-style Quark or full fat cottage cheese
  • 1/4 cup coconut flour
  • 1/4 cup tapioca starch
  • peanut oil for deep frying use coconut oil if allergic to nuts

For the Citrusy Glaze:

  • 1/4 cup freshly squeezed grapefruit juice or try lemon juice with a pinch of cinnamon OR orange juice with a pinch of cardamom
  • 1 tbsp rice malt syrup


To make the Quark Donuts:

  • Beat egg and Stevia with a whisk or an electric mixer until pale and fluffy.
  • Add lemon essence, bicarbonate of soda, quark, coconut flour and tapioca starch. Mix well to combine.
  • Heat oil in a small saucepan over medium-low heat, oil level should be at least 1 inch, to 180C (350F). If you don't have a thermometer you can judge when the oil is ready by dropping a small crust of bread into the oil - if the oil bubbles, it's ready. Reduce heat by a quarter.
  • Using a tablespoon or a metal ice-cream scoop, shape dough into balls about 2cm in diameter. Drop them into the hot oil, 3-4 at a time and allow them to brown on all sides, before removing with a slotted spoon or metal tongs onto paper towels to drain excess oil. Repeat with the remaining dough.

To make the Citrusy Glaze and serve:

  • Mix citrus juice with rice malt syrup and serve on the side of warm donuts.
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