Ingredients
Scale
- 1 and 1/4 cup blanched almond flour (I use THIS brand)
- 2 tbsp coconut flour (I use THIS brand)
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 and 1/2 tsp poppy seeds (like this)
- 2 eggs
- 1/3 cup honey or maple syrup
- 1/4 cup butter, ghee, or coconut oil – melted
- 2 tbsp milk of any kind
- 1/2 tsp vanilla extract
- 2 tbsp fresh lemon juice
- zest from one lemon
- butter, ghee, or coconut oil to grease pan
FOR THE LEMON GLAZE
- 1/3 cup coconut butter
- 1 tbsp coconut oil
- 1-2 tbsp honey or maple syrup
- 1 tbsp fresh lemon juice
- hot water
Instructions
- Preheat oven to 350’F. Liberally grease a 6-cavity donut pan and set aside.
- Whisk together almond flour, coconut flour, salt, baking soda, and poppy seeds in a small bowl. Set aside.
- In another bowl, whisk together eggs, honey/maple syrup, fat of choice, milk, vanilla, lemon juice, and zest. Add flour mixture and mix gently to combine.
- Fill each cavity in donut pan 3/4 full (I like to use my reusable piping bag but you can use a zip-lock bag with the corner cut out as well.) Tap the pan on the counter several times to allow the batter to settle.
- Bake for 15 minutes, until donuts are golden.
- Remove from oven. Let cool for 10 minutes then gently tip over onto a cooling rack. Allow to cool completely before adding glaze.
- When donuts are cool, prepare glaze by melting coconut butter and coconut oil in a small double boiler (I place a small glass bowl over a small pot). Whisk in 1 tablespoon of sweetener and lemon juice. Taste and add more sweetener if necessary. Don’t worry if it gets clumpy. Remove from heat and whisk in hot water 1 teaspoon at a time until glaze is smooth and glossy. Keep whisking. It will get there.
- Dip each donut into glaze. Place on parchment paper until glaze is set.
- Serve and enjoy. Best served fresh, but you can store in fridge for up to 3 days.