1-2tbspcoconut milkor any other plant milk (*see recipe notes)
1tbsplemon juiceor lime juice
For the donuts:
Preheat the oven to 190 °C (370 °F) and lightly grease a donut mold with oil.
Process the shredded coconut in an electric coffee/spice grinder or blender for 10-20 seconds and transfer the mixture to a bowl.
Add all remaining dry ingredients to 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:
Process the Erythritol or sugar in a coffee/spice grinder until it's very fine, like icing sugar, and add it to a small bowl. Pour in the coconut milk and lemon juice and whisk. If the glaze is too thick, add more milk or lemon juice. If it's too thin, add more powdered Erythritol/sugar.
Glaze the donuts with the frosting and enjoy!
Rice flour: Regular flour will work as well.
Coconut: You can use 42 grams of almond flour instead.
Glaze: Use 1 tbsp milk for a thick glaze or 2 tbsp for a runny glaze.
The recipe makes 6 donuts. Nutrition facts are for one donut.
Baked Blueberry Donuts
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.