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:
Preheat the oven to 350 degrees fahrenheit. Grease the doughnut molds, you can use either silicone or metal. I prefer the silicone as it is easier to get them out once they are baked. Mix all of the ingredients together in a bowl until smooth. Spoon the batter into the doughnut pans. Fill them 3/4 of the way full. Bake for 10 minutes or until a toothpick in the middle comes out clean. Let the doughnuts cool and remove from the pans.
 In a pot on the stove heat the syrup ingredients until they are 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. You can put the glaze on with a basting brush. This recipe makes about a dozen doughnuts depending on how full you fill each cup and depending on the size of your doughnut pans.
Substitutions:
You can substitute the Xylitol with any granulated sweetener.
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