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
Ingredients
Donuts
- 1/2 cup coconut flour
- 1/4 cup Swerve Sweetener
- 1 tbsp poppyseeds
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/4 cup ghee melted
- 2 tsp lemon zest
- 6 to 8 tbsp water
- 1/2 tsp lemon extract
Glaze
- 1/4 cup powdered Swerve Sweetener
- 1 to 2 tbsp fresh lemon juice
Instructions
Donuts
- 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 tbsp 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.
Glaze
- In a small bowl, whisk together the powdered sweetener and enough lemon juice to achieve a drizzling consistency. Drizzle over the cooled donuts.
Nutrition
Many thanks to Organic Valley for partnering with me to bring you this recipe.
