These doughnuts are created with almond milk and Swerve®. They are healthier than a typical donut since they are baked rather than fried. They are scrumptious, quick, and simple to prepare.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 donuts |
Ingredients
- cooking spray
- ½ cup granulated sugar substitute (such as Swerve®)
- 2 teaspoons lemon zest (Optional)
- 1 large egg, at room temperature
- 2 ½ tablespoons unsalted butter, melted
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
- ½ cup almond milk, at room temperature
- 1 ¼ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons poppy seeds
- 1 ¼ cups powdered sugar substitute (such as Swerve®)
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon almond milk, at room temperature
- 1 teaspoon lemon zest (Optional)
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray 2 donut pans with nonstick cooking spray.
- Place granulated sugar substitute and lemon zest in a bowl. Mix until zest is fully coated with sugar. Add egg, butter, lemon juice, vanilla, and lemon extract. Add almond milk and mix until well incorporated.
- Sift flour, baking powder, and salt together. Add to the sugar mixture. Fold in poppy seeds. Divide the batter evenly among the donut pans.
- Bake in the preheated oven until a toothpick inserted into a donut comes out clean, 10 to 12 minutes. Cool in the pans for 10 minutes. Remove from the pans and cool completely.
- While the donuts cool, make the icing. Mix powder sugar substitute, lemon juice, almond milk, lemon zest, vanilla, and salt together in a bowl. Set a rack over a cookie sheet lined with parchment paper. Dip donuts into the icing and place on the rack until glaze sets, 2 to 3 minutes.
Nutrition Facts
| Calories | 88 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 138 mg |
| Sugars | 1 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I am the submitter of this recipe and I got 10 donuts filling the pan 3/4 of the way up. I really don’t think this recipe will yield 12 decent sized donuts.