Paleo Lemon Donuts (Edit recipe)

118 recipes
|
17 followers

Sometimes when I see a bag of lovely organic lemons at the store I can't help myself. I have many fond memories of our son making homemade lemonade as a little boy. It was probably the first thing he ever learned to make on his own. But a little lemon can go a long way...so what to do with that extra lemon or two? Donuts of course!

save

PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 6

Ingredients

1.25 cups Almond Flour
3 Tbsp Coconut Flour
.5 tsp Baking Soda
.5 tsp Salt
1 whole Lemon zest
2 whole Eggs
.25 cup Coconut Milk, Full fat
.25 cup Coconut Oil, Melted
.25 cup Honey

Glaze

.25 cup Tapioca Starch
.25 cup Powdered Sugar, Sifted
1 Tbsp Coconut Oil
2 Tbsp Lemon Juice

Shop

Get Ingredients with

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees. Lightly oil donut pan. Set aside.
Combine all the dry ingredients in a medium size bowl and stir.
In a small bowl combine all the wet ingredients in a small bowl and stir well.
Pour wet ingredients into dry, stir well. A few lumps are ok, but it should be mostly smooth, whisk if necesssary.
Scoop the batter into the donut pan. Spread out tops to be flat and even.
Bake for 17-20 minutes. Turn halfway through. Remove when toothpick comes out clean. Let cool completely in pan before removing. I use a tiny spatula and carefully go around the outside of each donut before tipping it over, this helps the donuts release much easier.
Mix up the glaze in a small bowl and carefully dip each donut or you can spoon the glaze on.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	249
Fat:	17 g
Carbohydrates:	22 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	285 mg
Fiber:	2 g
Sugars:	17 g
Sugar Alcohol:	0 g
Calculated per serving.