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Baked Keto Gluten Free Lemon Blueberry Donuts

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Baked Keto Gluten Free Lemon Blueberry Donuts

Delicious and refreshing healthy keto gluten free lemon blueberry donuts made with an amazing lemon glaze! This sugar free recipe is sure to impress anyone.

I love donuts and these sugar free donut are completely amazing: Strawberry donuts and cinnamon roll donuts. Of course, I am currently obsessed with these baked lemon blueberry donuts, they are just perfect for this sunny weather! This recipe is sure to impress and one of my favorite donut recipes ever! Which, is saying something because I honestly am not a big fan of blueberries but this recipe is so good I can't resist them! I always get the best compliments on these donuts when I make them and I know you will get tons of compliments too! Bring this recipe to any backyard BBQ, brunch, work, or just to keep on hand for yourself!

Ingredients in 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

stack of lemon blueberry donuts
Baked Keto Gluten Free Lemon Blueberry Donuts

How to make baked lemon blueberry donuts:

  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!

Lemon blueberry donuts on an upside down baking sheet
Baked Keto Gluten Free Lemon Blueberry Donuts

Frequently asked questions:

How do I store lemon blueberry donuts?

You can store these donuts on your counter in an air tight container for up to 4 days, or in the fridge for up to 8 days.

Can I freeze lemon blueberry donuts?

Yes! I would wait to glaze them until you are ready to eat them though.

How do I stop my blueberries from sinking?

You can toss your blueberries in cornstarch (or flour) before putting them in your batter. Personally it is not a step in baking that I usually make because it does not bother me but it is a bit prettier!

Baked Keto Gluten Free Lemon Blueberry Donuts

Delicious and refreshing healthy keto gluten free lemon blueberry donuts made with an amazing lemon glaze! This sugar free recipe is sure to impress anyone.

PREP:
8
MINS
HOURS
COOK:
16
MINS
HOURS
TOTAL:
24
MINS
HOURS
HOURS

Ingredients

  • 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

Instructions

  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!

Shop products and ingredients:

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 |

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