5 from 12 votes
Baked Lemon Donuts with Blackberry Glaze (gluten-free, paleo)
Baked Lemon Donuts with Blackberry Glaze are gluten-free, paleo-friendly treats made with almond, arrowroot, and coconut flours, flavored with fresh lemon zest and juice. The batter incorporates whipped egg whites for lightness and is baked in a donut mold. A blackberry glaze, made from pureed blackberries, lemon juice, coconut butter, and maple syrup, tops the donuts and adds a sweet, tangy finish enhanced by lemon zest.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
6
donuts
Calories:
277 kcal
Course:
Breakfast
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 donuts
Amount Per Serving
Calories 277
% 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.