Blueberry Donuts with Lemon Glaze.

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:

1. Preheat your oven to 350°F (175°C). Grease a donut pan with oil or cooking spray.
2. Mix dry ingredients: In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
3. Combine wet ingredients: In another bowl, whisk together eggs, almond milk, melted butter or coconut oil, and vanilla extract.
4. Combine mixtures: Add the wet ingredients to the dry ingredients and mix until well combined and smooth.
5. Fold in blueberries: Gently fold in the blueberries until evenly distributed in the batter.
6. Fill the donut pan: Spoon the batter into the greased donut pan, filling each cavity about 2/3 full.
7. Bake: Bake for 18-22 minutes, or until the donuts are lightly golden and a toothpick inserted into the center comes out clean.
8. Cool: Allow the donuts to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
9. Prepare the glaze: In a small bowl, whisk together powdered erythritol, lemon juice, and lemon zest until smooth and well combined.
10. 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.
11. Serve: Enjoy your keto blueberry donuts with lemon glaze! They can be stored in an airtight container at room temperature for a few days.