Keto Blueberry Donuts with Lemon Glaze
Introduction
Indulge in a guilt-free treat with these Keto Blueberry Donuts with Lemon Glaze. Perfect for a low-carb diet, these donuts provide all the delightful flavors of traditional donuts but without the added sugars and carbs. The combination of fresh blueberries and a tangy lemon glaze makes for a refreshing and satisfying snack or breakfast option. This comprehensive guide covers every detail of the recipe, including measurements, step-by-step instructions, nutritional information, and SmartPoints for those on the Weight Watchers plan.
Ingredients
For the Blueberry Donuts:
- Almond Flour: 2 cups. Provides a low-carb, grain-free base for the donuts.
- Granulated Erythritol: 1/2 cup. A keto-friendly sweetener that mimics the sweetness of sugar without impacting blood sugar levels.
- Baking Powder: 2 teaspoons. Helps the donuts rise and become fluffy.
- Salt: 1/4 teaspoon. Enhances the overall flavor of the donuts.
- Eggs: 3 large. Provides structure and moisture to the donuts.
- Unsalted Butter: 1/4 cup, melted. Adds richness and moisture.
- Unsweetened Almond Milk: 1/2 cup. Keeps the batter moist and adds a subtle nutty flavor.
- Vanilla Extract: 1 teaspoon. Adds depth of flavor.
- Fresh Blueberries: 1/2 cup. Adds natural sweetness and a burst of flavor to each bite.
For the Lemon Glaze:
- Powdered Erythritol: 1/2 cup. A keto-friendly powdered sweetener.
- Lemon Juice: 2 tablespoons. Provides a tangy flavor to the glaze.
- Lemon Zest: 1 teaspoon. Enhances the lemon flavor of the glaze.
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a donut pan or lightly spray it with non-stick cooking spray to ensure the donuts release easily after baking. - Prepare Dry Ingredients:
In a large mixing bowl, combine 2 cups of almond flour, 1/2 cup of granulated erythritol, 2 teaspoons of baking powder, and 1/4 teaspoon of salt. Whisk together to evenly distribute the leavening agents and sweetener. - Mix Wet Ingredients:
In a separate bowl, whisk together 3 large eggs, 1/4 cup of melted unsalted butter, 1/2 cup of unsweetened almond milk, and 1 teaspoon of vanilla extract until fully combined. - Combine Wet and Dry Ingredients:
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of the donuts. - Fold in Blueberries:
Gently fold 1/2 cup of fresh blueberries into the batter. If using frozen blueberries, do not thaw them beforehand to prevent the batter from turning blue. - Fill the Donut Pan:
Spoon the batter evenly into the prepared donut pan, filling each cavity about 3/4 full. Smooth the tops with a spatula if necessary. - Bake the Donuts:
Bake in the preheated oven for 15-18 minutes, or until the donuts are golden brown and a toothpick inserted into the center comes out clean. - Cool the Donuts:
Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. - Prepare the Lemon Glaze:
In a small bowl, whisk together 1/2 cup of powdered erythritol, 2 tablespoons of lemon juice, and 1 teaspoon of lemon zest until smooth. Adjust the consistency by adding more lemon juice if necessary. - Glaze the Donuts:
Once the donuts are completely cool, dip the tops into the lemon glaze or drizzle the glaze over the donuts using a spoon. - Serve and Enjoy:
Serve the donuts immediately or store them in an airtight container at room temperature for up to 3 days. - Store and Freeze:
For longer storage, freeze the cooled donuts in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
Nutritional Information
Per Donut (assuming 12 donuts per batch):
- Calories: 180
- Total Fat: 15g
- Saturated Fat: 4g
- Cholesterol: 75mg
- Sodium: 150mg
- Total Carbohydrates: 8g
- Dietary Fiber: 3g
- Net Carbohydrates: 5g
- Protein: 6g
WW Points
Based on the WW (Weight Watchers) points system, each Keto Blueberry Donut with Lemon Glaze is approximately 4 SmartPoints. This estimate reflects the donut’s low carb and calorie content, making it a suitable option for those tracking their points.
Useful Information
- Almond Flour: Ensure you use blanched almond flour for a finer texture. Almond meal can be coarser and may affect the final texture of the donuts.
- Erythritol: Granulated erythritol can be used in place of regular sugar to keep the recipe keto-friendly. Powdered erythritol is used for the glaze to achieve a smooth consistency.
- Blueberries: Fresh blueberries are ideal, but frozen blueberries can be used if fresh ones are unavailable. Ensure they are not thawed to prevent excess moisture in the batter.
Tips for Success
- Donut Pan: Using a well-greased or non-stick donut pan is crucial for easy release. If you don’t have a donut pan, you can use a muffin tin and create donut holes with a small cutter.
- Glaze Consistency: If the glaze is too thick, add a little more lemon juice. If it’s too thin, add more powdered erythritol to thicken it.
- Avoid Overmixing: Mix the batter until just combined to avoid dense donuts. Overmixing can lead to a tougher texture.
Storing and Freezing
- Refrigeration: Store leftover donuts in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate them for up to 1 week.
- Freezing: To freeze, wrap the donuts individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature before serving.
Conclusion
The Keto Blueberry Donuts with Lemon Glaze are a delectable low-carb treat that offers the perfect balance of sweet and tangy flavors. This detailed recipe ensures you can create a batch of light, fluffy donuts that align with your keto lifestyle. With clear instructions, ingredient measurements, and nutritional information, this guide is designed to help you achieve baking success and enjoy a healthier dessert option. Indulge in these delightful donuts and savor every bite while staying on track with your dietary goals!