Preheat your oven to 180°C (350°F).
In a bowl, mix together the oat flour, cocoa powder, erythritol, baking powder, salt, and cinnamon.
Add the eggs, 200g of fat-free Greek yogurt, and vanilla extract. Whisk everything until a smooth batter forms.
Transfer the batter into a piping bag and fill silicone donut molds halfway.
Bake in the preheated oven for approximately 30 minutes. Keep an eye on them depending on your oven.
For the glaze, mix the remaining 100g of low-fat Greek yogurt with the vanilla protein powder. Add a splash of milk if the mixture is too thick.
Dip the baked donuts into the glaze, then sprinkle with chopped hazelnuts and dust with powdered erythritol and a little extra cinnamon.
Cook it hands-free.
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