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+ servings

Lemon Blueberry Donuts

Course Breakfast, Dessert, Snack
Cuisine SCD
Keyword almond flour, SCD Dessert Recipe, scd donuts
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 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
  • cup honey
  • ¼ cup SCD plain yogurt almond or coconut milk can be substituted
  • ¼ cup lemon juice
  • ½ cup fresh or frozen blueberries


  1. Preheat oven to 350° F

  2. Lightly grease donut pans with coconut oil (10 of the donut molds)

  3. Add almond flour, coconut flour, baking soda, and salt to a mixing bowl

  4. Mix until combined

  5. In a small bowl, whisk yogurt until smooth

  6. Add eggs, melted butter, honey, whisked yogurt, and lemon juice to a large mixing bowl or bowl of stand mixer

  7. Beat on medium speed for about a minute

  8. Add in dry ingredient mix

  9. Mix ingredients until thoroughly combine

  10. Stir in blueberries

  11. Pour batter into donut pans until each donut mold is almost full

  12. 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

  13. Cool in pan on wire rack for about 10 minutes

  14. Remove donuts from pan and cool on wire rack until competely cool - about 30 minutes

  15. Store in an air-tight container in the refrigerator for about 5 days and up to a month in the freezer