For the Donuts:

  • 1 1/2 cups almond flour (finely milled)
  • 1/2 cup coconut flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup sugar substitute (like Stevia or Swerve)
  • 1 teaspoon vanilla extract
  • 1/2 cup non-fat Greek yogurt (substitute for full-fat sour cream to reduce points)
  • 3 eggs, room temperature
  • 1 cup fresh or frozen blueberries
  • 1/4 cup unsweetened applesauce (substitute for butter to reduce points)

For the Lemon Glaze:

  • 1 tablespoon light butter, melted
  • 3/4 cup powdered sugar substitute (like Swerve Confectioners)
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons lemon juice (freshly squeezed)
  • 1-2 tablespoons hot water


For the Donuts:

  1. Preheat the oven to 350°F (175°C). Grease two 6-cavity donut pans with cooking spray.
  2. In a large mixing bowl, combine the almond flour, coconut flour, baking powder, sea salt, and sugar substitute until well combined.
  3. Add the non-fat Greek yogurt, applesauce, vanilla extract, and eggs one at a time to the dry ingredients. Using an electric mixer, mix the batter until fully incorporated.
  4. Gently fold in the blueberries.
  5. Transfer the batter to a large zip-lock bag, cut the tip, and pipe the batter into the prepared donut pans. Fill each cavity just to the rim.
  6. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  7. Allow the donuts to cool completely before removing them from the pan.

For the Lemon Glaze:

  1. In a medium-sized bowl, add the melted light butter.
  2. Add the powdered sugar substitute, vanilla extract, sea salt, and lemon juice. Mix well.
  3. Gradually add the hot water, one tablespoon at a time, until the desired consistency is reached.
  4. Dip the cooled donuts into the glaze and place them on a baking rack to set.


Store the donuts in the refrigerator in a sealed container for up to 5 days. You can also freeze them in a freezer-proof container for up to 3 weeks.

Nutritional Information:

YIELD: 12 servings

  • Calories: 150
  • Total Fat: 11g
  • Saturated Fat: 3g
  • Cholesterol: 55mg
  • Sodium: 50mg
  • Carbohydrates: 9g
  • Net Carbohydrates: 6g
  • Fiber: 3g
  • Sugar: 2g
  • Protein: 6g

Weight Watchers Points:

Using the ingredients and substitutions listed above, these donuts are approximately 4 points per serving on the Weight Watchers Freestyle plan.

For the most accurate points calculation, I recommend using the Weight Watchers app or recipe builder to input the specific ingredients and brands you use.