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Lemon Poppy Seed Donuts (gluten free, paleo, grain free) ~

Lemon Poppy Seed Donuts

  • Author: Katja from Savory Lotus
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 minutes
  • Yield: 6 regular donuts 1x
  • Category: dessert
  • Method: bake


  • 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


  • 1/3 cup coconut butter
  • 1 tbsp coconut oil
  • 12 tbsp honey or maple syrup
  • 1 tbsp fresh lemon juice
  • hot water


  1. Preheat oven to 350’F.  Liberally grease a 6-cavity donut pan and set aside.
  2. Whisk together almond flour, coconut flour, salt, baking soda, and poppy seeds in a small bowl. Set aside.
  3. 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.
  4. 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.
  5. Bake for 15 minutes, until donuts are golden.
  6. Remove from oven. Let cool for 10 minutes then gently tip over onto a cooling rack. Allow to cool completely before adding glaze.
  7. 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.
  8. Dip each donut into glaze.  Place on parchment paper until glaze is set.
  9. Serve and enjoy. Best served fresh, but you can store in fridge for up to 3 days.