Baked Lemon Poppy Seed Donuts (Gluten-Free and Low-Carb)
Try this Baked Lemon Poppy Seed Donuts recipe, or contribute your own.
Try this Baked Lemon Poppy Seed Donuts recipe, or contribute your own.
- 2 eggs
- 1/4 cup sour cream
- 1/4 tsp baking soda
- 1/4 tsp lemon extract
- 1 cup almond flour sifted
- 1 tsp xanthan gum adds structure, texture, browning
- 2 tbsp swerve or granulated sweetener of choice
- 1 tbsp lemon juice + zest of 1 lemon
- 1 tbsp + 1 tsp poppy seeds
- 2 tbsp butter soft
- 2-4 tbsp powdered swerve (or powdered sugar)
- Carbohydrate 5.6895266669231 g
- Cholesterol 34.9395833271077 mg
- Fat 20.4760045808198 g
- Fiber 1.91234997010231 g
- Protein 5.00982958347798 g
- Saturated Fat 8.63335966506695 g
- Serving Size 1 1 Serving (78g)
- Sodium 127.714374979464 mg
- Sugar 3.77717669682079 g
- Trans Fat 1.29635049981056 g
- Calories 218 calories
Step-by-step
- Heat oven to 425 and spray a donut pan with cooking oil.
- Combine the sifted flour with the other dry ingredients and set aside.
- Beat the eggs, lemon juice and zest, and sour cream. Add poppy seeds and stir.
- Add the wet to the dry and mix to combine. Don't over mix the batter.
- Fill a pastry bag or ziplock with the batter and cut the tip about two inches up. If the opening doesn't give you a wide enough strip of batter, just cut off a little extra.
- Fill the cavities about ¾ full and smooth over any edges with a spoon (or finger) dipped in a little oil or melted butter.
- Bake the donuts for exactly 7-9 minutes or just until the tops brown.
- Cool in the pan for 5 minutes, then sugar them or add icing.
- Whip the butter, extract and sweetener together. To thin, add 1 tsp warm water and a time until desired consistency. This icing won't taste amazing warm BUT will taste like sweet lemon butter when cooled, which is amazing.
Using a dedicated donut pan requires managing a high initial oven temperature of 425 degrees Fahrenheit to set the delicate batter quickly before it spreads. Almond flour lacks gluten, meaning it cannot trap expanding gases on its own. Adding xanthan gum bridges this structural gap, supplying the elasticity needed to hold the shape.
Mastering Batter Consistency and Piping
Transferring the batter into a piping bag or a standard plastic bag fitted with a two-inch opening prevents uneven filling in the cavities. Fill each ring three-quarters full, smoothing the tops with an oiled finger to prevent burning on the edges. Bake for seven to nine minutes until the tops turn golden brown. Let the baked rings rest in the pan for five minutes before transferring them to a wire rack.
- If the icing appears too thick, add warm water one teaspoon at a time until smooth.
- Allow the butter-based glaze to cool completely so the flavor develops fully.
