Keto Lemon Donuts
- Marsha Merington
- 6 hours ago
- 2 min read
Recipe found at Swerve sweets by Carolyn Ketchum
INGREDIENTS:
½ cup coconut flour
⅓ cup Swerve Allulose
2 teaspoons baking powder
2 tsp freshly grated lemon zest
¼ tsp salt
4 large eggs
¼ cup unsalted butter, melted
¼ cup freshly squeezed lemon juice
½ tsp vanilla extract
Water to thin, as needed
LEMON ICING
⅓ cup Swerve Allulose
1 tbsp freshly grated lemon zest
1 to 2 drops natural plant based yellow food coloring derived from turmeric (optional)
2 tbsp unsalted butter, melted
*Thanks for support this website through affiliate links
DIRECTIONS:
DONUTS
Step 1
Preheat the oven to 350ºF and grease 8 wells of a donut pan very well. If your pan only holds 6 donuts, you may need to work in batches.
Step 2
In a medium bowl, whisk together the coconut flour, Swerve Allulose, baking powder, lemon zest, and salt.
Step 3
Stir in the eggs, butter, lemon juice, and vanilla extract. If the batter is very thick, stir in water one tablespoon at a time. The batter should be thick but easily scooped into the pan.
Step 4
Divide the batter among the prepared wells of the pan and bake 15 to 18 minutes, or until the donuts are risen and the tops are just firm to the touch.
Step 5
Remove and let cool 20 minutes in the pans, then gently loosen and remove to a cooling rack to cool completely.
LEMON SWERVE ALLULOSE TOPPING
Step 1
In a medium bowl, whisk together the Swerve and lemon zest. Add food coloring, if using, and stir vigorously to blend color into the sweetener.
Step 2
Lightly brush the donuts on both sides with the melted butter, then dip into the lemon sugar, pressing to adhere. Return to the cooling rack to allow the lemon coating to stick.
Step 3
Fluff the lemon sugar with a fork between dipping each donut to lighten it up a bit, as it gets compacted as you press the donuts into it.
Comments