These low carb baked donuts have a light, airy texture and a deliciously tart-sweet lemon flavor. Add fresh summer blueberries in for a delicious morning treat. These lemon Blueberry Donuts are also nut-free and dairy-free.
(13 votes, average: 3.62 out of 5)
Loading...Low Carb Lemon Blueberry Donuts
Ingredients
- 1/2 cup coconut flour
- Sweetener equivalent to 1/2 cup sugar
- 2 tsp baking powder
- 2 tsp lemon zest
- 1/4 tsp salt
- 4 large eggs
- 1/4 cup avocado oil (or melted butter)
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup water
- 1/2 tsp vanilla extract
- 1/2 tsp lemon extract
- 1/2 cup fresh blueberries
Instructions
- Preheat the oven to 325F and grease a donut pan well.
- In a large bowl, combine the coconut flour, sweetener, baking powder, lemon zest, and salt. Stir in the eggs, oil, lemon juice, water, and extracts until well combined. Gently fold in the blueberries.
- Fill the donut cavities about 3/4 full with batter and bake 18 to 22 minutes, until firm to the touch.
- You will get 8 to 10 donuts, depending on the size of your donut pan.
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These stuck to the donut pan even though I greased them well. Fell to pieces getting them out. The pieces have a nice flavor.
Mine fell apart and stuck to the pan too. I made sure to grease well. Is there some sort of trick to it? The pieces were good but the family would enjoy them as a donut and not crumbs. Please help! Thank you.
Would this recipe work in a muffin top pan or a regular muffin pan? I really don’t want to buy anymore bakeware but this looks so ridiculously yummy I simply MUST try it!