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
Ingredients
- 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
Instructions
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Preheat oven to 350° F
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Lightly grease donut pans with coconut oil (10 of the donut molds)
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Add almond flour, coconut flour, baking soda, and salt to a mixing bowl
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Mix until combined
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In a small bowl, whisk yogurt until smooth
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Add eggs, melted butter, honey, whisked yogurt, and lemon juice to a large mixing bowl or bowl of stand mixer
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Beat on medium speed for about a minute
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Add in dry ingredient mix
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Mix ingredients until thoroughly combine
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Stir in blueberries
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Pour batter into donut pans until each donut mold is almost full
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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
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Cool in pan on wire rack for about 10 minutes
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Remove donuts from pan and cool on wire rack until competely cool – about 30 minutes
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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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