Baked Lemon Donuts with Blackberry Glaze (gluten-free, paleo)
These beautiful and delicious baked lemon donuts are gluten-free and paleo-friendly. Even better - they’re topped with blackberry glaze and lemon zest.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 egg white (room temperature)
- 1 cup almond flour
- 1/4 cup arrowroot flour
- 2 tbsp coconut flour
- 1 tsp baking soda
- 1/4 tsp sea salt
- 2 eggs
- 1/4 cup maple syrup
- 1 lemon (juiced and zested)
- 1 1/2 cups blackberries
- 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
- 1
Preheat oven to 350 degrees fahrenheit.
- 2
In a small bowl, beat the egg white with a hand mixer on high speed until soft peaks form. Set aside.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
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.