Who doesn’t love a tall, ice-cold glass of lemonade on a hot summer’s day? And who doesn’t love a good donut? Well, now these two things come together in a fun, bright treat. My kids loved these!
- 1/2 cup plus 2 tbsp coconut flour
- 6 tbsp Swerve Sweetener or other erythritol
- 2 tbsp unflavored whey protein powder (or powdered egg whites)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs
- 1/4 cup butter, melted
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup unsweetened almond milk or water
- 2 tsp grated lemon zest
- 1/2 tsp lemon extract
- 1/2 cup frozen raspberries
- 3 tbsp water
- 1/2 cup powdered Swerve Sweetener or other powdered erythritol
- Preheat oven to 325F and grease a donut pan well.
- In a large bowl, whisk together the coconut flour, sweetener, protein powder, baking powder and salt.
- Add eggs, melted butter, lemon juice, almond milk, lemon zest and lemon extract. Stir until well combined and batter is smooth.
- Fill donut pan wells 2/3 full and bake 12 to 15 minutes or until set and edges are just golden brown. Let cool 5 minutes in pan, then turn out onto a wire rack to cool completely. Depending on the size of your pan, you will get 12 to 15 donuts and will need to work in batches.
- In a medium saucepan over medium heat, bring raspberries and water to a simmer. Reduce heat and simmer until berries are soft enough to mash with a wooden spoon, about 5 minutes.
- Mash berries up and then strain through a sieve into a medium bowl, pressing on mixture to release as much juice as possible. Discard solids.
- Whisk powdered sweetener into juice until well combined. Spread glaze onto cooled donuts. Alternatively, you can dip donuts directly into the glaze. Let set 1 hour.
*Please note that this carbohydrate count does not induce erythritol as clinical studies have shown that the carbs in erythritol never enter the bloodstream and thus do not effect blood glucose. If you want to count those carbs, add 17.5 g per donut.