Lemon Donuts
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.
Ingredients
For the donuts
- 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
For the glaze:
- ¼ cup coconut butter melted
- 2 tbsp maple syrup
- 1 tsp lemon juice
- unsweetened almond milk as needed
- lemon zest for garnish - optional
Instructions
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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.
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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.
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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.
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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.
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Dip each donut into the glaze and place on a cooling rack to set. Garnish with lemon zest, if desired.
