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(gluten-free, paleo) Baked lemon donuts with blackberry glaze.
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5 from 3 votes

Baked Lemon Donuts with Blackberry Glaze (gluten-free, paleo)

These beautiful and delicious baked lemon donuts are gluten-free and paleo-friendly. Even better - they’re topped with blackberry glaze and lemon zest.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Course: Breakfast
Cuisine: American
Keyword: Donuts, Lemon Donuts with Blackbery Glaze, paleo donuts
Servings: 6 donuts
Calories: 277kcal
Author: Lisa Bryan


Lemon Donuts

  • 1 egg white room temperature
  • 1 cup almond flour
  • 1/4 cup arrowroot flour
  • 2 tbsp coconut flour
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 2 eggs
  • 1/4 cup maple syrup
  • 1 lemon juiced and zested

Blackberry Glaze

  • 1 1/2 cups blackberries
  • 1 tbsp lemon juice
  • 1/4 cup coconut butter warmed, stirred and pourable
  • 2 tbsp maple syrup
  • 2 tbsp water to thin to desired consistency
  • 1 lemon zested for topping


  • Preheat oven to 350 degrees fahrenheit.
  • In a small bowl, beat the egg white with a hand mixer on high speed until soft peaks form. Set aside.
  • In a medium bowl, add remaining donut ingredients and use a hand mixer on medium speed, for 30 seconds to blend together. Fold in egg white and stir gently to combine.
  • Place the mixture in a piping bag or ziploc bag with the corner cut off and fill the cavities of a 6-donut mold tray 3/4 full. Gently tap the tray on the countertop to settle the mixture. Place in the oven and cook for 18-20 minutes.
  • While the donuts are cooking, make the blackberry glaze. Add the blackberries and lemon juice to a food processor and pulse until pureed. If you'd like the blackberry glaze de-seeded, strain the puree through a fine mesh sieve into a small pot. Use the back of a large spoon or spatula to press the puree through the sieve. If not de-seeding the puree, transfer the puree to a small pot.
  • Heat the blackberry puree on low heat and add the coconut butter and maple syrup. Add one tablespoon of water at a time to reach the desired consistency and turn off the heat.
  • Once the donuts have finished cooking, remove from the pan and let cool for a minute or two. Dip the donuts halfway in the glaze to coat. Sprinkle lemon zest on top.


Calories: 277kcal | Carbohydrates: 32g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 54mg | Sodium: 346mg | Potassium: 181mg | Fiber: 6g | Sugar: 16g | Vitamin A: 155IU | Vitamin C: 27.6mg | Calcium: 93mg | Iron: 1.7mg