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Blueberry Donuts with Lemon Glaze.
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Ingredients:
For the donuts:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup granulated erythritol (or preferred keto-friendly sweetener)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted butter or coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen blueberries (if using frozen, thaw and pat dry)
For the lemon glaze:
- 1/2 cup powdered erythritol (or preferred keto-friendly powdered sweetener)
- 2-3 tablespoons fresh lemon juice
- Zest of 1 lemon
Instructions:
- Preheat your oven to 350°F (175°C). Grease a donut pan with oil or cooking spray.
- Mix dry ingredients: In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
- Combine wet ingredients: In another bowl, whisk together eggs, almond milk, melted butter or coconut oil, and vanilla extract.
- Combine mixtures: Add the wet ingredients to the dry ingredients and mix until well combined and smooth.
- Fold in blueberries: Gently fold in the blueberries until evenly distributed in the batter.
- Fill the donut pan: Spoon the batter into the greased donut pan, filling each cavity about 2/3 full.
- Bake: Bake for 18-22 minutes, or until the donuts are lightly golden and a toothpick inserted into the center comes out clean.
- Cool: Allow the donuts to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the glaze: In a small bowl, whisk together powdered erythritol, lemon juice, and lemon zest until smooth and well combined.
- Glaze the donuts: Dip the cooled donuts into the lemon glaze, allowing any excess to drip off. Place back on the wire rack to set.
- Serve: Enjoy your keto blueberry donuts with lemon glaze! They can be stored in an airtight container at room temperature for a few days.