Baked Keto Gluten Free Lemon Blueberry Donuts

• 1 cup almond flour
• 1/3 cup monk fruit or sweetener of choice
• 2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk, or milk of choice
• 2 tbs fresh lemon juice
• zest from one medium lemon
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 cup blueberries

Glaze:

• 1/2 cup powdered monk fruit or sweetener of choice
• 1/8 tsp lemon extract
• water, add 1 tbs at a time

1. Preheat your oven to 350 degrees F and grease your donut pan very well. I prefer the silicone ones so the donuts are easy to take out.,
2. In a large mixing bowl you will whisk together all of your dry ingredients (almond flour, sweetener, baking powder, and salt).
3. Next, in a medium mixing bowl you are going to whisk together all of your wet ingredients (melted butter, almond milk, vanilla extract, lemon juice, lemon zest and eggs).
4. Then, pour your wet mixture into your dry mixture and stir until well incorporated - you should have no clumps left. Transfer your batter into your donut pan. Each cavity should be 3/4 full. I usually use a regular spoon to get the mixture into the cavity then smooth it with the back of my spoon. You should get 8-10 donuts depending on your donut pan size.
5. Bake in your preheated oven for 16-18 minutes or until golden brown.
6. Let’s make our donut glaze! Mix all of your ingredients together until smooth. Add 1 tbs of water at a time until you get your desired consistency.
7. Once your donuts have completely cooled, removed them from your pan. Dip your rounded tops into your glaze and place on a cooling rack until your glaze is set and enjoy! Enjoy!

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Nutrition Facts Per Serving:

Number of servings: 10 | Calories: 127 | Protein: 4 grams | Fat: 11 grams | Net Carbs: 3 grams | Fiber: 1 grams | Sugar: 1 grams |