Description
These lemon poppy seed donuts are made with almond flour and sweetened with maple syrup. They're the perfect baked donut - soft, moist and flavorful!
Ingredients
Scale
Donuts
- 1 1/2 cups blanched almond flour (140g)
- 1/3 cup arrowroot starch (48g)
- 1 Tbsp poppy seeds
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup maple syrup
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
Glaze (optional)
- 1/4 cup powdered sugar (or powdered monk fruit)
- 2 Tbsp arrowroot starch
- 2 Tbsp coconut cream, melted
Instructions
- Preheat your oven to 350 degrees F. Generously grease 7 slots of a donut pan/s with oil and set aside (I used avocado oil). If you're using silicone donut molds, I recommend setting the donut pans on a baking sheet so that they're sturdy.
- In a large mixing bowl, combine all of the dry donut ingredients. This includes the almond flour, arrowroot starch, poppy seeds, baking soda and salt.
- Mix in the wet donut ingredients: eggs, maple syrup, lemon juice, lemon zest and vanilla.
- Pour the batter into the slots of your greased donut pan/s, filling each slot nearly to the top.
- Place the donuts in the oven and bake at 350 degrees for 16-18 minutes.
- After baking, let the donuts cool in the pan for 10 minutes, then transfer them to a wire cooling rack.
- Once the donuts have cooled, make the icing. Combine all icing ingredients in a small bowl, slightly bigger than the donuts. Dip the donuts in the icing and place on the wire rack to set. (Or, drizzle the icing over the donuts.)
- Store leftover donuts in an airtight container in the fridge, up to one week.