These Baked Lemon Donuts are soft, fluffy, delicious and bursting with bright lemon flavors and drizzled with a sweet lemony-glaze. This healthy donut recipe is perfect for breakfast, an afternoon treat or even dessert. Grain-free, paleo-friendly, dairy-free, gluten-free with keto sweetener options.
Updated November 2020
Baked Lemon Donuts recipe
Looking for a delicious baked donut recipe? These Lemon Donuts are a family favorite. They are pillowy soft, cakey and full of bright citrus, and coated in a dairy-free sweet lemon glaze so they’re perfect lemon lovers like me. And the best part is, they’re made with wholesome grain-free ingredients so you can enjoy them for a breakfast or a healthy afternoon treat filled with sunshine.
Why we love this easy lemon glazed donut recipe
- Easy to make in one bowl with no mixer required
- Healthy baked donut recipe that is also paleo, grain-free, gluten-free, refined sugar-free and dairy free with low carb and keto sweetener options
- Soft, tender and full of delicious sunshine and bright lemon flavor
Ingredients you need for Baked Lemon Donuts
Most classic lemon donut recipes call for all purpose flour, granulated sugar and unsalted butter. To keep these lemon donuts healthy, you’re going to need:
Lemon Poppyseed Donut Ingredients:
For the wet ingredients and sweetener:
- Eggs – helps bind the ingredients for the batter together and helps the baked doughnuts rise. Be sure to bring them to room temperature. I have not tried subbing the eggs with chia or flax eggs to make these lemon donuts vegan but would love to hear if you do.
- Coconut oil – melted and cooled
- Unsweetened almond milk – or any milk you like
- Vanilla extract
- Granulated pure maple sugar: this is simply maple syrup that has been granulated. You can also sub with coconut sugar but the color will be much darker. For low carb lemon donuts, you can use Lakanto granulated monk fruit sweetener, Swerve, erythritol or a preferred low carb sweetener alternative.
- Super fine blanched almond flour: our favorite paleo and low carb flour to use in place of all purpose flour.
- Coconut flour – another gluten-free flour that helps to provide the right structure. We have not tested with any other flour combination for this bread recipe, but you may try subbing with tapioca flour or arrowroot starch if you don’t have any coconut flour on hand.
- Baking powder – the leavener to help these baked lemon doughnuts rise. Be sure to use a gluten-free or paleo baking powder (made with baking soda, cream of tartar and tapioca starch) as needed.
- Fine sea salt – just a pinch to help balance out the sweetnes
- Poppyseeds – we love making these into Lemon Poppyseed Donuts but feel free to leave it out if you don’t have any on hand
For the Lemon Glaze:
- Coconut butter – also known as coconut manna. You’ll want it melted or in a liquidy state.
- Maple Syrup – For Keto Lemon Donuts, use Lakanto sugar-free maple syrup or a preferred alternative.
- Lemon Juice – be sure to use fresh lemon juice.
- Unsweetened almond milk – only as needed adding 1 teaspoon at a time, until desired consistency is reached
How to make Lemon Donuts
It’s so easy to make your own baked lemon donuts at home. Be sure to follow the step-step recipe or watch the video below.
- PREPARE THE BAKING PAN: Preheat the oven to 350 degrees. Lightly grease a donut pan with non-stick spray or place a silicone donut pan on a baking pan. Set aside.
- MIX THE WET INGREDIENTS: In a large bowl, whisk together the eggs, almond milk, coconut oil, lemon juice, lemon zest, vanilla and sweetener, until smooth and combined.
- ADD THE DRY INGREDIENTS: Add the baking powder, baking soda, salt and optional poppyseeds. Place a large fine mesh sieve over the bowl and sift in the almond flour and coconut flour. Stir until combined.
- FILL DONUT PAN: Spoon the donut batter into the donut pan, filling 3/4 full.
- BAKE in preheated oven for 14-18 minutes, or until donuts are set and a toothpick inserted into the middle comes out clean. Allow the donuts to cool in the donut pan for at least 30 minutes before coating with glaze.
- MAKE THE OPTIONAL GLAZE: Meanwhile make the glaze. In a medium bowl, whisk all of the glaze ingredients together, add a little bit of milk at a time until desired consistency. Dip each donut into the glaze and place on a cooling rack to set. Garnish with lemon zest, if desired.
How to store homemade donuts
The great thing about these gluten free lemon donuts is that you can make them ahead and store them in the fridge to enjoy throughout the week.
Let your paleo lemon donuts cool completely then store in an airtight container in the fridge for up to 4 days.
How to Freeze Healthy Lemon Donuts
To Freeze: Allow the lemon baked donuts to cool completely then place them in a single layer on a baking sheet and freeze for 30 minutes. Transfer to resealable freezer-safe bag or airtight container and freeze for up to three months.
Thaw them on the counter for 2-3 hours or overnight in the refrigerator, then bring the donuts to room temperature or warm them up in the microwave.
More healthy lemon recipes you will love:
These Baked Lemon Donuts are soft, fluffy and bursting with bright lemon with a dairy-free glaze. This healthy donut recipe is perfect for breakfast or an afternoon treat. Grain-free, paleo-friendly, gluten-free with keto sweetener options.
- 2 large eggs room temperature
- 1/4 cup unsweetened almond milk
- 2 tbsp coconut oil melted and cooled
- 1 tbsp lemon juice
- 2 tsp lemon zest
- 1/4 cup granulated pure maple sugar can sub with granulated monk fruit sweetener for keto
- 1 tsp vanilla extract
- 1 cup superfine blanched almond flour
- 2 tbsp coconut flour
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp fine salt
- 1 tbsp poppy seeds optional
Preheat oven to 350 degrees F. Lightly grease a 6 cavity silicone donut pan for regular-sized donuts (can also use a 12 count mini donut pan or muffin tin) and set aside.
In a large bowl, whisk together the eggs, almond milk, coconut oil, lemon juice, lemon zest, vanilla and sweetener, until smooth and combined. Add the baking powder, baking soda, salt and poppyseeds, if using. Place a large fine mesh sieve over the bowl and sift in the almond flour and coconut flour. Stir until combined.
Spoon the donut batter into the donut pan, filling 3/4 full.
Bake in preheated oven for 14-18 minutes, or until donuts are set and a toothpick comes out clean when inserted to the middle of a donut.
Remove pan from oven and allow the donuts to cool in the pan for at least 30 minutes before coating with glaze.
Meanwhile make the glaze. In a medium bowl, whisk all of the glaze ingredients together, add a little bit of milk at a time until desired consistency. Dip each donut into the glaze and place on a cooling rack to set. Garnish with lemon zest, if desired.
Dip each donut into the glaze and place on a cooling rack to set. Garnish with lemon zest, if desired.