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Baked blueberry donuts with a sugar free lemon glaze. These blueberry donuts are vegan, gluten free, refined sugar free, low in fat, healthy and delicious. Easy to make recipe!
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Baked blueberry donuts

Baked blueberry donuts with a refined sugar-free lemon glaze. These blueberry donuts are vegan (dairy-free, egg-free), gluten-free, low in fat, healthy and yummy!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 donuts
Author Michaela Vais

Ingredients

Dry ingredients:

Wet ingredients:

  • 3/4 cup blueberries (120 g)
  • 1 large, ripe banana (120 g)
  • 1/4 cup coconut milk canned (or coconut cream) (60 g)
  • 1/4 cup maple syrup or agave syrup (80 g)
  • 2 tbsp lemon juice or lime juice (28 g)
  • 1 tsp vanilla extract

Lemon glaze (keto)

  • 1/4 cup Erythritol or white sugar for a non-keto version (50 g) (*see recipe notes)
  • 1-2 tbsp coconut milk or any other plant milk (*see recipe notes)
  • 1 tbsp lemon juice or lime juice

Instructions

For the donuts:

  • Preheat oven to 190 °C (370 °F) and lightly grease a donut mold with oil.
  • Put the shredded coconut into an electric coffee/spice grinder or food processor, blend for 10-20 seconds and put the mixture into a bowl.
  • Sift all remaining dry ingredients into the same bowl.
  • Process all wet ingredients (except the blueberries!) in a food processor or blender and pour the mixture into the bowl of dry ingredients.
  • Stir with a whisk until just combined (don't overmix). The batter should form some bubbles because the baking soda will react with the lemon/lime juice.
  • Fold in the blueberries and spoon the batter into your donut mold. Bake in the oven for 12 to 15 minutes and let the donuts cool.

For the lemon glaze:

  • Put the Erythritol or sugar into a food processor or coffee/spice grinder and blend until it's very fine like icing sugar. Use a whisk to mix it in a small bowl with the coconut milk and lemon juice. If the glaze is too thick add more milk or lemon juice.
  • Put the frosting on the donuts and store the donuts in the fridge. Enjoy!

Notes

For the glaze:
Use 1 tbsp milk for a thick glaze or 2 tbsp for a runny glaze.
  • Recipe makes 6 donuts. Nutrition facts are for one donut.