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!
Keto lemon poppyseed donuts that are dairy-free and nut-free! They make a fabulous low carb breakfast or snack.
- 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
- 1/4 cup powdered Swerve Sweetener
- 1 to 2 tbsp 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 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.
-
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.
Paula says
I love your recipes! Please keep doing what you’re doing, it’s fun to experiment with different ingredients. 💙💙
Erica says
I think food bloggers, and especially food bloggers like you, who build their recipes on a knowledge of specialty ingredients, are justified in saying “Please, try it the way I wrote it first.” These recipes are YOUR brain children; you tinkered with them to find the best versions, and you are more familiar with them than anyone else. I believe that each ingredient is present for a reason. Why would you put it in the recipe if it wasn’t necessary for a successful finished product? Personally, I tend to experiment with recipes, but I figure if something goes awry it’s probably my fault. 😄
Teresa says
Well said Erica and I couldnt agree with you more!
Erica says
Just one more thought, because I’ve been into low-carb cooking for over ten years. It’s good to remember that a recipe requiring both almond flour and coconut flour is NOTHING compared to older low-carb recipes that often called for a dozen obscure specialty ingredients, or to recipes that really weren’t that great. Swerve and other sugar alternatives were not widely (or at all) available, as well. Now consumer demand has opened a market for good low-carb products and good recipes–indeed, a whole new culture of food–and sucralose-sweetened microwave flax muffins are a distant memory for many. This is the golden age of Keto and low-carb cookery, and if using two different flours gets me cake that resembles wheat-based cake, I have no problem with that!
Carolyn says
Yes, hooray for good low carb choices now!
Amanda Hipp Callaway says
Our household is thrilled because your recipes are good to go for my and my husband’s many eating restrictions. I look forward to your emails. Thank you for all of your work! I would not take the time to work out all that you do to make the yummy recipes.
Vicki Bray says
OMGosh! I love you! I come to your website when I get stumped on what’s for dinner or just looking to see your newest creation- I recommend your website to anyone who has a slight interest in keto – I confess I have read comments that get posted and I sometimes feel like screaming! Can I change this for that, can I leave this out, Can I change the oven temp…
You made my day! Please continue creating recipes you like – cause I always love em!
Cordelia67 says
So glad I found your blog. I follow THM and your recipes are so simple for S meals. I love your cookbook. Yep, a person can’t please everyone. But, at the same time the person who is reading the blog should be more considerate of that simple fact and just be grateful for the things that are pleasing. So, thank you for the many pleasing recipes you share. Here’s to happy cooking.
Stephen says
What is wrong with people. Keep up the awesome work. Btw, I’m not a huge fan of poppy seeds, but guess what, I’m going to try it anyway because these look great. If I still don’t like the poppy seeds, I’ll leave them out next time and thank you for giving me two great recipes. Your hard work is very much appreciated.
Carolyn says
Exactly!
Donna Weinstein says
I am 1 of your silent followers. I read EVERYTHING you write but don’t say much. Today I felt I needed to say something. I LOVE your recipes. I can always find something that you have tried with whatever ingredient I happen to have. Your recipes are right on the mark. I’ve tried so many other low carb low sugar recipes and invariably throw out the final product because it tastes like cardboard or it is just unappetizing. Not so with ALL your recipes!
Keep doing what you are doing. It’s wonderful! It’s changed the way I look at food. Because of your recipes and your wonderful blog, I’ve lost over 40 pounds. KEEP IT UP!!!!!
Thank you so much.
Debbie Archibald says
I totally agree with you. Anything I make from Carolyn has been fabulous. I know if it is one of her recipes, my family will love it!
Kathy says
Hi. I don’t usually add comments to blogs but I can hear the frustration in the words you wrote here. Like you say, you can never please everyone, so I suggest you keep doing what you are doing- for you – and if people don’t like it, they can go elsewhere for their recipes. I have enjoyed every recipe of yours that I have tried and if there is a recipe I didn’t like (not that there have been many – well, that’s my issue, not yours. Keep up the fantastic work and don’t feel disheartened by negative people’s comments. In my eye,s you (and other LC bloggers) are doing me personally a great favour by producing such wonderful recipes. I would be struggling with my LC diet without your efforts. Thankyou!
Melanie says
People can be so rude — especially in this age of all of the social media communication – – much less involved or connected than if you should, GOD FORBID, have an actual live conversation with anyone! That being said, you really put yourself “out there” and please keep doing so. I read all of your blogs and am excited when I continue to receive new recipes in my email. Love hearing about you and your family. I just had my 6 month checkup yesterday, and I had lost another 7 lbs since the last time I went to the Dr and he was impressed. My blood sugar levels have been stable and I am thrilled. I have both of your books and will continue with this way of eating. It’s not a diet – it’s a lifestyle I choose to take. I still have a lot of friends who “nay-say” this way of eating, but I have good health to show for it. PHEW ! Guess I needed to get that out ! Anyway, keep up the good work Carolyn ! Thanks.
Marcelle says
I know how much time it takes to do something like what you do. I didn’t have a food blog but I had a crafting website and it took a TREMENDOUS amount of time and effort. There were people who appreciated what I offered and there were the naysayers that are just generally not happy unless they can make someone else feel bad – or at least attempt to – or at least NOT appreciate the amount of work that goes into what you do! When I wrote my one book there were people who loved it but there was one person who basically trashed it. And that’s the one that, unfortunately, sticks in your head. What you do is above and beyond AMAZING!!! As I told you in the recent past, you are my GO-TO blog for all things low carb. You have your own separate category in my Yummly account. I feel I would have given upon keto if it had not been for you. Sometimes I tweak your recipes after I try them the first time, sometimes not. But I always do them the first time JUST as you wrote them! I have yet to be disappointed. So have faith girl, there are WAY more of us out there who love your blog JUST for what it is! Don’t change a thing!
Reatha says
I think your recipes are awesome and for those of us who are low carb recipe makers, we all should have coconut and almond flours on hand. I love that you go the extra step in creating the very best and share with us the fabulous results. I thoroughly enjoy your books and blog, don’t give up, and ignore those who complain!
Carolyn says
Thanks, Reatha!
Jeannie says
Change nothing! I had family staying with me and they are picky eaters. I prepared every meal from your cookbook “Everyday Ketogenic Cookbook “ and got rave reviews. They loved it. Thanks for all your hard work because you make it easy for me.
Carolyn says
Thank you so much, Jeannie!
Michelle says
I’m thankful for all you do. Have fun and share on!!
Lisa says
I can only imagine how disheartening such negativity and thoughtlessness can be, especially after working on a labor of love. I often see these kinds of comments and get so mad on bloggers behalf. I sometimes want to jump in and tell them off but then wonder if that will create a chain of arguments and you guys don’t necessarily want that either. I too LOVE your blog, your books, your dedication and passion and your generosity for sharing your creations. And I’m excited to make these lovely donuts!
kevin says
Caroline i couldn’t live with out you in my inbox!! Thanks for ALL you do, I just made the brownie batter and PB Choc truffles for Easter weekend. All of my guests (who are far from Keto, Sugar Free diabetics like me) loved them.
“Naysayers have little power over us unless we give it to them.” – Arianna Huffington
“When people undermine your dreams, predict your doom, or criticize you, remember, they’re telling their story, not yours.” – Cynthia Occelli
Mary says
I’m excited to try this recipe. I’m fairly new to THM and really appreciate all of the work that goes into creating these recipes. Thanks for sharing and putting yourself out there.
Page says
YOU are the creator! I don’t mess with what God has created why would I complain about what you have created for us? Most of us LOVE what you conjure…and can only recommend that you close your eyes, take another bite of whatever you have just made and refuse to read any further negativity! We LOVE what you do…. for us! 😀
Carolyn says
Oh my! What a compliment. <3
Teresa says
Carolyn I LOVE & appreciate your recipes, this site, your cookbook (which I have) FB page and your courage / hard work & time you spend in the kitchen perfecting each recipe so you can share it with us. Keep doing what you are doing because you are def doing a lot right!
THANK YOU for bringing us SO MANY delicious low carb recipes! I discovered your site thru the ‘Lazy Keto For Women” FB page, after a member posted your low carb cheesecakes saying how delish they are. Well I have been a fan of your recipes ever since, then ordered your cookbook and have made several recipes from it. In fact your recipes are mentioned in my Keto group many times, so know your recipes are loved by many doing lazy Keto. LOL
So many would rather complain vs thinking for themselves and experiment if they want to use a different ingredient…..I have done this a few times myself when I needed to.
I do love me some Keri Gold butter, but am open to trying Ghee. I remember my ex boss from India, she had a lil container of Ghee in the fridge, said her family always uses Ghee vs butter.
Looking forward to baking Lemon Poppyseed donuts! I do luv lemon lemon everything!
Barbara L Moreda says
I feel so badly for you food bloggers at times. I mean, really, you all spend lots of time, money, and effort to create recipes that you hope someone will love and you share them with us. I have said this before (and I think on your site) that it just annoys the crap out of me when I see comments such as, “We think eating unicorn meat is unethical, what can we sub instead?” or “We find rainbows too expensive but love the taste, what would be a good sub?”. Either do your own research or move to the next recipe.
I will be honest, I typically roll my eyes when I see a recipe that calls for “cage free eggs” or “grass fed, hugged to death ground beef” (I don’t roll my eyes so hard when someone who hugs their cows to death is the sponsor of the recipe, though). We, presumably, are all adults and can make decisions for ourselves and our families. I don’t need to ask if I can use a regular egg or beef from the local grocery store.
I am too sarcastic to have a food blog. Thank you for all you do.
Marcelle says
Spring can’t seem to make up it’s mind that it wants to get here, let alone stay (and they are forecasting snow here in NJ AGAIN this weekend!) Since the weather in the northeast so is disgusting today I decided to make it a “Carolyn Ketchum Cooking Day” (try saying that 3 times fast!) I made these donuts and the house smelled WONDERFUL! I cannot believe how incredibly moist they are! While they were cooling on the rack, I whipped up another batch of your amazing Garlic Parmesan Knots. Now I am starting on some Ham and Cheese Scones with ham left over from Easter. Can’t think of a better way to spend a miserable weather day! Thank you for so many amazing recipes!!
AMY H. says
i love your recipes. you’re right to just ignore the nay-sayers. thank you for sharing your recipes! ☺❤
Karen says
“Because I wanted to.” The End. You GO. =)) I always make your recipes, ‘as is’ because I KNOW whatever it is, will be AWEsome. Agree with others — please don’t change a thing. You Rock. (BTW – making these tonight. Because I WANT TO.) Hahaha.
patricia says
Carolyn, First I want to say that I love your recipes and food blog. I will also say that I have to alter some of your recipes due to the many health issues that I have (gluten-free, grain-free, dairy-free, soy-free, sugar-free). But I am able to use the base of your recipe and usually can make it work for me. For instance, I would have to sub out the Ghee for Butter flavored coconut oil in this recipe as the small amount of casein in the ghee still bothers me. The brand Pure Indian Foods Cultured Ghee is certified to only be 2.5ppm casein, but I just have to leave it along altogether. But, for the most part I can substitute for those ingredients that I cannot have. Again, thank you for all the work and time that you put in to provide delicious recipes for us all to enjoy.
Carolyn says
Of course, I am always happy when people adapt for their own needs and preferences.
Joni says
Carolyn,
My husband and I began our low carb lifestyle last June and when I found your blog, pins, and website I was thrilled! This lifestyle and way of cooking was completely new to me and I had no clue what to cook/bake or how to do this lifestyle successfully. You have done all of the hard work for me – how can I ever thank you?!? I have made so many of your recipes and EVERY SINGLE ONE has been delicious – you are my “go-to”, guaranteed recipe resource. I’ve never left a comment here before, but I do feel that I’m long overdue to tell you just how much I appreciate all you do and thank you for freely sharing your recipes and your knowledge! I always look forward to the email recipe and invariably end up saving it to try later in the week. I do follow your recipes and recommendations to the letter the first time I make them; my reasoning is that you have already done the research, trial-and-error, and hard work for me so why wouldn’t I take advantage of that?? So…thank you, thank you, THANK YOU for sharing your hard work with me and all of your readers! My husband has lost 30 pounds, lowered his triglyceride levels to a very healthy number, and I have lost 18 stubborn pounds while we’ve both had great results on our cholesterol levels. Honestly, couldn’t have done it without you!
Carolyn says
Thank you so much, Joni!
Karel says
So many people don’t bother reading the actual blog post, where the answers to many of their questions can often be found. (How long before someone asks here, “Can I sub almond flour?”) Another favorite: “I hated this recipe! I didn’t have almonds so I used capers, and I didn’t have baking powder so I used baking soda, and it was awful! One star!” Thank you for soldiering on: multitudes are grateful. I’ve got EKK, Easy Keto Dinners and have pre-ordered your book coming out in July. (Tell your publisher that! The whole purchasing spree came about because of the Instant Pot Loaded Cauliflower Soup. Best I’ve ever made.) I always follow your recipes exactly the first time, then tweek them if I’m so inspired. For instance, next time I make Kentucky Butter Cake, I’ll try adding poppy seeds or maybe dried, unsweetened cranberries. Blogging can seem thankless: We’re here to say thank you.
Carolyn says
Capers for almonds would be pretty interesting! I’d love to see that… And wow to the ordering spree. Thank you so so much!
Elizabeth Sperry says
Carolyn,
Sharing your talent and creativity in this food blog is beyond a simple compliment.
I was diagnosed with Type 1 three years ago (LADA) at the age of 44. I can’t tell you how incredibly scared I was of myself, my future, and of food. I found your masterful and inspiring food blog soon after diagnosis and I have never looked back. You single-handedly armed me with the culinary knowledge to move forward in this new way of life. I can’t express in any simple terms how thankful I am to you and the hard work you put forth.
On another point, I too have read comments where people ask for substitutes due to this or that ingredient (or worse, complain about them). I think your knowledge and expertise shine through in all your blog posts and recipes to a point that they look to you for expert advice. Perhaps in this way it is a compliment. Then again, it may just be laziness on their part! I can’t get my palate around recipes made exclusively with coconut flour (it’s a texture thing), yet I have learned that I can cut it with almond flour and I’ve yet to make a total disaster out of it! I’m certainly not going to put that on you!
The point in saying this is that you inspire others to think “outside of the box” – the food world (specifically the inside isles of the grocery store) has conditioned us to have quick, easy premade solutions for meals. I think many have come to expect it. Cooking for ourselves in a thoughtful and healthful way is sadly a lost art among many people.
Hands down, you are awesome and I am better for it. Thank you!
Carolyn says
Oh I don’t mind helping people adapt recipes at all. It’s just that no matter WHAT I do, I always get someone asking me how they can change it 🙂
Karen says
I appreciate the fact that you go to so much work to develop recipes. And I understand your frustration with people asking if they can modify the recipe in some way. I spent many years as a teacher. BUT there might be a legitimate reason for asking. I do not live in the United State. I live in a small town in Mexico where many ingredients you use are not available. I have never asked to modify a recipe but I might if I could not find the ingredients you use. For example, in the case of the Lemon Poppyseed Donuts, ghee is not available where I live. The only way I could get it would be to order it from the United States, pay the horrendous shipping cost, and hope it would make it out of Customs for delivery to my post office box. Since I know that you specifically used ghee rather than melted butter, I don’t know if there would be a problem if I substituted melted butter. I would assume you would know. I don’t want to make something with an ingredient that you already know won’t work in a particular recipe. If I were to ask you, a simple “yes” or “no” answer would suffice. I’m sorry if that’s a problem for you. I certainly don’t mean it to be. I’m just trying to learn. I can’t be the only person who lives abroad and wants to follow a low-carb diet and has difficulty obtaining the ingredients you use. And I rather suppose that there are other people who simply cannot afford to buy some of the ingredients used since they generally cost more than non-low-carb products. Maybe the person asking only has a little bit of flour left and would like to know if they could mix the remainder of their almond flour with the remainder of their coconut flour. Doing so without asking might ruin the whole recipe and and that could be very costly for some people. I’m just learning to cook low-carb and so I really appreciate all the people who ask if they can substitute, etc. It helps me tremendously. For example, I don’t know enough about how the various flours differ in recipes and I would be throwing a lot of food away experimenting. I always hope to learn from others that have knowledge I don’t. For that reason I turn to your web site. I hope you keep up the good work.
Carolyn says
Karen, I think you misunderstood the intention of the post. Many people who ask me these things, I am happy to help because it’s necessary. But sometimes it’s simply because THEY prefer it another way and wish I’d done it that way. and they make that very clear.
Samantha says
I’m excited to try this recipe! I don’t have a donut pan, do you think these would make good muffins?
Carolyn says
Yep,you can use a donut pan. It will probably make more like 6 to 8 muffins.
Samantha says
I made these into muffins today and they were amazing! I’ll definitely be making these again. Thank you for the awesome recipe 🙂
Donna says
Hi Carolyn. I made your Lemon Poppyseed Donuts exactly as you wrote…and they were DELICIOUS!!!! Thank you for all you do and so many great recipes
Teresa says
Hi Carolyn… I own all of your cookbooks and have eaten tons of your recipes. Thank you for all you do. I have no idea why people say the things they do. I took a wine class a long time ago and the winemaker told me, “If you do not like it, simply say it isn’t exactly to my taste.” She explained that 1-3 years go into a barrel of wine, 1-3 years of sweat, tears and hard work. Saying you hate it, or that it was gross, is both untrue and heartbreaking… it just wasn’t to your taste. I’ve stuck too that. While all of your recipes are to my taste, perhaps others need to hear this. I bought a donut pan just to try this recipe… they are baking as I write this… and then they will sit on the counter next to your chocolate ganache cheesecake! I’m sure both will be to my taste! Thanks for all you do, I could not do keto without you.
Carolyn says
Thanks, Teresa! I know that the flour things can be an issue because of allergies but sometimes I just have to say “I made it this way and that’s how you have to do it…you may need to find a different recipe if this one doesn’t suit you!”
Azin says
I don’t have a doughnut pan, do you think a muffin tin or small loaf pan would work the same?
Thanks!
PS I am David’s coworker who he got hooked on your cookbook!
Carolyn says
Glad you like the cookbook! Yes, this works just fine as muffins.
Terri L says
I own all of your cookbooks, and love your recipes. Today is National Donut Day, and since I’m having guests for dinner, I thought I’d look for some donuts for dessert. THESE look wonderful. I’m going to whip them up this evening (hoping silicone donut mold works). YUM. I love your site so much!
Michelle says
Does this need to be stored in the refrigerator for Will in airtight container on the counter work? I’m just never sure with these no sugar baked goodies 🙂
I made this in a small loaf pan and baked for around 25 minutes or so and it is just so good! I did change some of the ingredients a little because I didn’t have some things on hand so I just made a quick mug cake to see how it was tasting and the mug cake turned out really great too!
Carolyn says
Airtight on the counter for up to 3 days.