Baked Lemon Donuts with Blackberry Glaze (gluten-free, paleo)
User Reviews
5
Baked Lemon Donuts with Blackberry Glaze (gluten-free, paleo)
Description
The donuts use a blend of almond, arrowroot, and coconut flours providing a gluten-free base, with baking soda for leavening and sea salt for balance. The lemon is incorporated via juice and zest to lend bright citrus notes. Egg whites are whipped to soft peaks and gently folded into the batter to create a light texture without frying. The batter is piped or spooned into a six-cavity donut mold and baked until set and lightly golden.
The blackberry glaze is made by pureeing blackberries and lemon juice, optionally straining seeds for smoothness. The puree is gently heated, then combined with coconut butter, maple syrup, and water to reach a pourable consistency. Once donuts cool slightly, the glaze is applied and sprinkled with additional lemon zest for visual appeal and flavor lift.
These donuts combine the richness of keto and paleo flours with fresh lemon and berry flavors for a tender, moist treat suitable for those avoiding gluten and grains.
Ingredients
Lemon Donuts
- 1 egg room temperature, white
- 1 cup almond flour
- 1/4 cup arrowroot flour
- 2 tbsp coconut flour
- 1 tsp baking soda
- 1/4 tsp salt sea salt
- 2 egg
- 1/4 cup maple syrup
- 1 lemon juiced and zested
Blackberry Glaze
- 1 1/2 cups blackberry
- 1 tbsp lemon juice
- 1/4 cup coconut butter warmed, stirred and pourable
- 2 tbsp maple syrup
- 2 tbsp water to thin to desired consistency
- 1 lemon zested for topping
Instructions
- Preheat oven to 350 degrees fahrenheit.
- In a small bowl, beat the egg white with a hand mixer on high speed until soft peaks form. Set aside.
- In a medium bowl, add remaining donut ingredients and use a hand mixer on medium speed, for 30 seconds to blend together. Fold in egg white and stir gently to combine.
- Place the mixture in a piping bag or ziploc bag with the corner cut off and fill the cavities of a 6-donut mold tray 3/4 full. Gently tap the tray on the countertop to settle the mixture. Place in the oven and cook for 18-20 minutes.
- While the donuts are cooking, make the blackberry glaze. Add the blackberries and lemon juice to a food processor and pulse until pureed. If you'd like the blackberry glaze de-seeded, strain the puree through a fine mesh sieve into a small pot. Use the back of a large spoon or spatula to press the puree through the sieve. If not de-seeding the puree, transfer the puree to a small pot.
- Heat the blackberry puree on low heat and add the coconut butter and maple syrup. Add one tablespoon of water at a time to reach the desired consistency and turn off the heat.
- Once the donuts have finished cooking, remove from the pan and let cool for a minute or two. Dip the donuts halfway in the glaze to coat. Sprinkle lemon zest on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6donuts
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 54mg | 18% |
| Sodium | 346mg | 14% |
| Potassium | 181mg | 4% |
| Fiber | 6g | 24% |
| Sugar | 16g | 32% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 27.6mg | 31% |
| Calcium | 93mg | 9% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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