Paleo Lemon Blueberry Donuts with Lemon Glaze
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 1x
Ingredients
Scale
Donuts
- 2 cups almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Zest of one lemon
- 2 eggs
- ¼ cup coconut oil
- ¼ cup raw honey
- 1 teaspoon vanilla
- Juice of one lemon
- ¾ cup fresh blueberries
Glaze
- 2 tablespoons coconut milk
- 2 tablespoons coconut oil
- 1 teaspoon honey
- Juice of half a lemon
- Lemon zest for topping
Instructions
- Preheat the oven to 325 degrees and lightly grease a donut pan.
- In a small bowl, stir together almond flour, baking soda, salt and lemon zest.
- In a separate bowl, mix the eggs, coconut oil, honey, vanilla and lemon juice.
- Stir the wet ingredients into the dry ingredients and fold in the blueberries.
- Spoon batter into the donut pan and smooth the tops of each donut. Bake for 15
minutes. - For the glaze, stir together coconut milk, coconut oil, honey and lemon juice.
- Once the donuts have cooled completely, dip the top of each donut in the glaze. Top
with lemon zest.
Nutrition
- Serving Size: 1
- Calories: 411
- Sugar: 15
- Sodium: 152
- Fat: 40
- Saturated Fat: 12
- Carbohydrates: 10
- Fiber: 10
- Protein: 10
- Cholesterol: 62