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Gluten Free Lemon Cake Doughnuts

A refreshing non fried dessert!




 

This lemon doughnut is gluten, sugar free, and is quick to make. There have been times that I have been out somewhere and wanted doughnuts. But there is so much sugar that sometimes you just need a low sugar doughnut. And even better these doughnuts are gluten free. So if you have an allergy or are on a special diet these are a great dessert option. The lemon gives it a sweet tangy flavor, yet they are sweet and fluffy and fulfill the doughnut want.


Doughnut Ingredients:

1 cup almond flour

1/2 cup tapioca flour

1/4 cup coconut flour

3/4 cup zylitol

2 tsp. baking powder

1 tsp. salt

1/2 cup yogurt mixed with a 1/4 cup of water

2 eggs

2 Tbsp. butter

1 Tbsp. lemon juice

8 Drops lemon essential oil


Syrup Ingredients:

4 Tbsp. water

1/4 cup xylitol

1 Tbsp. lemon juice

5 drops lemon essential oil



Directions:

Mix all of the ingredients together in a bowl until smooth. Spoon the batter into six Inch doughnut pans. Fill them 3/4 of the way full. Bake for 10 minutes or until a toothpick in the middle comes out it clean. Let cool and the remove from the pans. In a pot on the stove heat the syrup ingredients until they at all melted. Brush the syrup on the warm doughnuts.

New enjoy with a warm cup of coffee or a glass of milk.


Tips:

Let the doughnuts cool in the pans until slightly warm. Put the glaze on right after you remove them from the pans. Put the glaze on with a basting brush. This recipe makes about a dozen doughnuts depending on how full you fill each cup.


Substitutions:

You can substitute the Xylitol with any granulated sweetener.

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