Friday, September 8, 2017

Sweet-Tart Lemon Blueberry Donuts (low carb, gluten free)

Sweet-Tart Lemon Blueberry Donuts
When I make something with lemon, I don't kid around! I like its mouth-puckering, bright flavor and this recipe doesn't disappoint. Combined with the sweetness of the blueberries, it's a flavorful morning eye-opener. It's actually the glaze that gives this donut its tart punch so, if you're wishing for a gentle lemon flavor, you can opt out and eat it plain. I recently purchased my last pint of locally grown, organic Maine blueberries of the season and thought this would be a great way to showcase them and I was right. You can use frozen, but be sure to purchase the very small wild berry (lowbush variety) so they'll be evenly distributed and enjoyed in every bite. As I look out my window and already see a few red, orange and gold leaves on the trees, this last sweet taste of summer is a special treat that will carry me into the cool weeks ahead.

Sweet-Tart Lemon Blueberry Donuts (Low Carb, Gluten Free)
Makes 6 donuts (more or less, depending on your pan)

1/2 cup almond flour
1 tablespoon coconut flour
1 1/2 tablespoons granulated erythritol (I used LaKanto Monkfruit sweetener)
1/2 teaspoon stevia powder (I used Sweet Leaf brand)
1 tablespoon unflavored whey protein powder
3/4 teaspoon baking powder
1/8 teaspoon sea salt
2 tablespoons butter, melted
1 large egg, lightly beaten
2 tablespoons lemon juice
1 tablespoon water
1/8 teaspoon lemon extract (optional, but adds more lemon flavor)
Zest from one lemon (about 1 teaspoon)
3 tablespoons lowbush wild Maine blueberries, fresh or frozen (small berry size, Wyman's is a good frozen brand)

Lemon Glaze:

1/4 cup powdered erythritol (I used Swerve Confectioners)
1 tablespoon lemon juice

1. For the donuts, lightly grease a donut pan and preheat the oven to 325 degrees Fahrenheit. In a medium bowl, whisk together the almond flour, coconut flour, erythritol, stevia, whey protein powder, baking powder, and salt.

2. In a separate small bowl, whisk together the melted butter, egg, lemon juice, water, extract and zest. Add to the dry ingredients and whisk until well combined. Very gently fold in the blueberries until well distributed throughout the batter. (If using frozen, do not thaw to minimize turning the batter purple.)

3. Fill donut pan holes approximately 2/3 to 3/4 full (do not overfill). Bake for 20-22 minutes or until the donuts are browned on the edges and spring back when touched. Let cool in the pan for 5 minutes, then flip out onto a wire rack to cool completely before glazing.

4. For the glaze, whisk together in a shallow bowl the powdered erythritol and 1 tablespoon of lemon juice until smooth. If too thin, add a little bit of erythritol. If too thick, add a few drops of lemon juice at a time and whisk until the desired consistency is reached.

5. Dip the tops of the cooled donuts into the lemon glaze. (Be sure to hold the donuts gently and carefully when glazing because they may be delicate. The distribution of the berries might have created some weak spots and you don't want them breaking apart.) Place the glazed donuts on a wire rack for a few minutes until the glaze is set. If there is any glaze leftover, place in an airtight container and store in the refrigerator for a later use.

Nutritional Information per donut (based on six per recipe): 111 calories, 6.7 g carbohydrate (1.6 g dietary fiber, 1.1 g sugars, 8 g sugar alcohols), 9.5 g total fat (3.2 g saturated fat, 0 g trans fat), 41 mg cholesterol, 93 mg sodium, 29.9 mg calcium, 97 mg potassium, 1 mg iron, 168 mg Vit A, 3.7 g protein. Net carbs per serving: 5.1 grams

Recipe and photo by Kathy Sheehan, copyright 2017
All rights reserved. Please do not duplicate without the author's permission.

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