Low Carb Lemon Blueberry Donuts


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.

(9 votes, average: 4.00 out of 5)
Low Carb Lemon Blueberry Donuts


  • 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


  1. Preheat the oven to 325F and grease a donut pan well.
  2. 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.
  3. Fill the donut cavities about 3/4 full with batter and bake 18 to 22 minutes, until firm to the touch.
  4. You will get 8 to 10 donuts, depending on the size of your donut pan.

Yield: 8

Cholesterol: 93mg

Food energy: 109 kcal

Total fat: 10.22g

Calories from fat: 91

Carbohydrate: 6.32g

Protein per serving: 4.22g

Total dietary fiber: 2.84g

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TerryMarcelle Recent comment authors
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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.


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!

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