I’m so excited that I made these Specific Carbohydrate Diet Lemon Blueberry Donuts! They are perfect for a quick breakfast and they’re a great snack. Unlike regular donuts they’re low carb and they’re not empty calories.
I just got some silicon donut pans and I love them. they only need a little coconut oil to keep the donuts from sticking.
Though I used a similar recipe to SCD muffins I found with the donut pan they have a slightly different texture. The outside is actually a little crisp like a donut should be. Also, because of course donuts don’t have a middle, they can’t be underdone in the center like muffins sometimes can be.
I absolutely love making SCD donuts and I hope you will too!
Lemon Blueberry Donuts
- ½ cup almond flour
- ¼ cup coconut flour
- ½ tsp baking soda
- ½ tsp salt
- 4 large eggs
- ¼ cup butter – melted or substitute melted coconut oil
- ⅓ cup honey
- ¼ cup SCD plain yogurt almond or coconut milk can be substituted
- ¼ cup lemon juice
- ½ cup fresh or frozen blueberries
Preheat oven to 350° F
Lightly grease donut pans with coconut oil (10 of the donut molds)
Add almond flour, coconut flour, baking soda, and salt to a mixing bowl
Mix until combined
In a small bowl, whisk yogurt until smooth
Add eggs, melted butter, honey, whisked yogurt, and lemon juice to a large mixing bowl or bowl of stand mixer
Beat on medium speed for about a minute
Add in dry ingredient mix
Mix ingredients until thoroughly combine
Stir in blueberries
Pour batter into donut pans until each donut mold is almost full
Bake for 25 to 30 minutes until donuts are golden and springy to the touch – if you insert a toothpick into the middle of the ring it should come out clean
Cool in pan on wire rack for about 10 minutes
Remove donuts from pan and cool on wire rack until competely cool – about 30 minutes
Store in an air-tight container in the refrigerator for about 5 days and up to a month in the freezer
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