Keto lemon poppyseed donuts that are dairy-free and nut-free! They make a fabulous low carb breakfast or snack. This post is sponsored by Organic Valley.
You can’t please everybody. That little truism has been running through my mind frequently of late. It’s true in all aspects of life but it’s particularly true of food blogs, those of us putting ourselves out there on a daily basis in the hopes that someone, somewhere, will actually be pleased. And it’s perhaps even more true of food blogs devoted to special diets because we are bound to displease someone with nearly every recipe we write. And they will go out of their way to make sure we know it.
Here’s the thing: if I write a recipe with almond flour, someone inevitably asks why I didn’t make it with coconut flour. And if I write a recipe with coconut flour, someone inevitably asks how they can make it with almond flour. If I make a recipe that includes both flours, someone complains that there are too many low carb ingredients to purchase and why can’t I make it simpler. I can’t please everybody and quite frankly, it’s not worth my effort to try. Best to just please myself and if you like the recipes, then they are here for you to enjoy.
Here’s the other thing. This blog has almost 1000 recipes. I like to play and experiment; sometimes I use almond flour, sometimes I use coconut flour, and sometimes I use both. Chances are good that if you don’t like THIS particular recipe, you can find one you like more here on All Day I Dream About Food. So I actually stand a good chance in pleasing you after all.
Why did I make these keto lemon poppyseed donuts with coconut flour? Because I wanted to, and because I find it makes for really great low carb donuts.
Why did I make these keto lemon poppyseed donuts with ghee? Because I wanted to. And because there is so much to love about ghee!
I love butter, of course, and I always will. But I am having a lot of fun playing with Organic Valley ghee and I’ve recently found that I love using it for baking. One of its selling points is that it’s great for high heat cooking, but lately I’ve been adding it to muffins and cakes and, of course, donuts. I first tried it in my low carb Double Chocolate Blender Muffins and I think my kids might have liked them more than the coconut oil version. They seemed extra tender and they had more of a buttery taste, without any lactose.
Yep, that’s right. Ghee contains none of the milk solids present in regular butter. So it’s a great option for those who are lactose intolerant. We are not, but I love to play with my food and I feel like good quality organic ghee gives me yet another way to make healthy baked goods for my family. These low carb donuts are perfect for those who need to be dairy-free!
So why did I make these donuts the way I did, with coconut flour and ghee? Because I wanted to. And because they tasted really great this way. Try them. Try them exactly the way they were written. I was certainly pleased…I hope you will be too!
Lemon Poppyseed Donuts
- ½ cup coconut flour
- ¼ cup Swerve Sweetener
- 1 tablespoon poppyseeds
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs
- ¼ cup ghee melted
- 2 teaspoon lemon zest
- 6 to 8 tablespoon water
- ½ teaspoon lemon extract
- ¼ cup powdered Swerve Sweetener
- 1 to 2 tablespoon fresh lemon juice
- Preheat the oven to 350 and grease a donut pan very well.
- In a medium bowl, whisk together the coconut flour, sweetener, poppyseed, baking powder, and salt. Stir in the eggs, ghee, lemon zest, 6 tablespoon water, and lemon extract until well combined. Add additional water if the batter is very thick.
- Divide the batter among the wells of the donut pan. If you have a six-well donut pan, you may need to work in batches.
- Bake about 15 minutes, until the donuts are set and firm to the touch. Remove and let cool in the pan for 10 minutes, then flip out onto a wire rack to cool completely.
- In a small bowl, whisk together the powdered sweetener and enough lemon juice to achieve a drizzling consistency. Drizzle over the cooled donuts.
Many thanks to Organic Valley for partnering with me to bring you this recipe.
I had this recipe saved to my computer but I just got the chance to make it today. It was absolutely wonderful. I saw in earlier comments that they can be stored in an airtight container on counter for 3 days. Can these be frozen?
Yes, they freeze well!
Sun Beamer says
Turned these into 24 mini muffins/ donut holes! Great snack to pack in my husbands lunch!
These are excellent! So happy to have discovered this recipe 🙂 Since I don’t get Swerve in the UK, I generally use a combination of erythritol, stevia and monk fruit sweetener, sweetening to taste. I love my dairy, but as I was making this for others too, I used coconut oil instead of ghee, just to be safe, and it worked just fine, didn’t taste coconutty as all. I needed the two tbsp lemon juice for the glaze, and the full 8 tbsp water for the batter, I guess it depends on the brand of coconut flour, mine must be super absorbent. I have a 7-hole doughnut silicone tray (weird, I know, and ideally I would use a metal doughnut tray, but I’ll have to buy one and I’m running out of cupboard space!) so I managed to divide the batter into this successfully and baked for 25 minutes in my fan-forced oven. Thank you Carolyn, keep being amazing, you make us all VERY happy!
Julie Monteleone says
I absolutely love your recipes! And I am going out of my way to tell you!! I rarely comment on a recipe, or on any blog, but I want you to know that your blog is my go-to when I need a recipe or want to find something new to try. I have loved EVERY.SINGLE.RECIPE, just the way it was written, especially the baked goods. I am a darn good cook and may tweak some of your dinners, but I can’t bake my way out of the pantry! I do not deviate from your baked goods, recipes. AND I have been amazed at the wonderful things that come out of my kitchen each time I bake one of them. I come to your blog first for everything from ideas and recipes, and know I will get a winner every time! Thank you, Carolyn!
Julie, I want to thank you for taking the time to comment and tell me. It’s such a pleasure to know my recipes find good reception like this!