These baked Paleo Lemon Poppy Seed Glazed Donuts are surprisingly easy to make and healthy enough for breakfast, yet they taste like a decadent dessert! Made with almond flour and finished with a dairy free sweet and tangy maple lemon glaze, they’re gluten free, grain free, Paleo, and perfectly dense, soft and moist.
Did you know I almost forgot that I made these Paleo lemon poppy seed donuts? And do you know why? Truth be told: (and I’m not sure this is something to brag about) I made a dozen of these donuts last Friday morning, and, by the time the kids went to bed there were two left.
By the next morning even those were gone, and since chaos ensued Saturday night I completely forgot about these donuts. I guess 10 in one day isn’t all that much considering we are 5 people, however I only ate one, so…someone had more than their share and that person is not letting me know who they are.
It really doesn’t matter (as I said yesterday, always bigger battles to fight) and honestly I will take the sneaking as a sign that these donuts are sneak-worthy, AKA as a compliment. Because there’s really nothing worse than making a new recipe that no one but you will touch. I just don’t trust my tastes that much!
But now that I’m done bragging (I guess I was bragging after all in case you didn’t catch that), I’ll tell you the story behind why I made these Paleo Lemon Poppy Seed Donuts hopefully without boring you to tears! If you do start crying though I give you permission to scroll down to the recipe and whip out your donut pan.
I originally was planning to make Paleo lemon poppy seed muffins – and – here’s a secret – if you don’t have a donut pan you can make these in a muffin pan and ride off into the lemony sunset just as happy as if you’d made donuts. Really, they’re Paleo, it’s sort of all the same.
Anyway, I wanted to glaze them or ice them with something and donuts just seemed like a better idea than glazed muffins. I guess glazed muffins are sort of like cupcakes anyway, right? Off subject. So, I made the executive decision to whip out my own donut pan, which I’ve had for over a year and have used all but once, and not even for my own recipe.
These Paleo Lemon Poppy Seed Glazed Donuts have a definite lemony-sweet flavor, especially with the glaze, but I also used almond extract in both the donut and glaze because I love the way almond and lemon flavors mesh together! The glaze mixes the flavors of maple, lemon, and coconut and I literally had to stop myself from drinking too much of it so I had enough to glaze the donuts.
Another secret (um…what was the first?) is that you can double glaze these if you want for a thicker and sweeter topping. I glazed half once and the other half twice and both were delicious – the double glazed ones were a major hit with my kids, and, probably the reason for the sneaking.
Enough donut chat though and let’s start baking! I’ll be making these again right along with you, and this time hiding a few so I can eat more than one 🙂
Paleo Lemon Poppy Seed Glazed Donuts
Paleo Lemon Poppy Seed Glazed Donuts
Ingredients
For the Donuts
- 3 eggs
- 1/4 cup refined coconut oil melted and cooled
- 3/4 cup organic coconut sugar
- 2 tbsp fresh squeezed lemon juice
- 1 tsp organic almond extract
- 2 cups blanched almond flour
- 1/3 cup tapioca flour
- 1/2 tsp baking soda
- dash salt
- 1 tbsp poppy seeds
For the Glaze
- 2 tbsp coconut oil melted
- 1 tbsp fresh lemon juice
- 2 tbsp pure maple syrup raw honey would work well too
- 1/2 tsp almond extract
- 1-2 tbspfull fat canned coconut milk*see note
Instructions
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Preheat your oven to 350 degrees and grease a donut pan** with coconut oil to prevent sticking (this will make 12 donuts, so if you only have a 6-donut pan like I do, you can bake them in two batches.
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In a large bowl, whisk together the eggs, coconut sugar, lemon juice, melted and cooled coconut oil, and almond extract.
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In a separate bowl, combine the almond and tapioca flours, baking soda and salt. Then stir this dry mixture into the wet ingredients until fully combined, then, stir the poppy seeds into the batter.
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I used a large measuring cup to pour the batter into my donut pan. I found this to be the easiest and lest messy way to get the batter into the donut molds! Whether you do this or spoon the batter in, fill the donut molds up to the top but don't let the batter overflow.
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Bake the donuts in the preheated oven for 10-12 minutes or until set and beginning to brown**
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Remove from oven, allow to sit for a few minutes before carefully removing from pan to fully cool on wire racks.
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While the donuts bake, make the glaze. In a medium bowl, whisk together the melted coconut oil with maple syrup until smooth, then add the almond extract, lemon juice, and coconut milk until very smooth - you can also use a hand blender to do this.
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Refrigerate the glaze until it cools a bit and the donuts have cooled as well. Before dipping the donuts in glaze, whisk again until smooth.
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Dip one side of each donut in glaze and place unglazed side on parchment paper. Repeat until all the donuts are glazed, and if you choose to, you can repeat the dipping process for extra sweetness.
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Serve right away or store in the refrigerator for later. Leftovers can be stored covered in the refrigerator for 3-4 days. Enjoy!
Recipe Notes
*Use canned coconut milk that separates, then discard half the water and blend the rest for a thicker, creamier consistency. I do this with all my coconut milk and use it as a coffee creamer and for baking!
**You can use a muffin pan as well, however the baking time will be a few minutes longer, so keep your eye on the oven and bake until centers are set.
Were you a treat-sneaking kid?
Favorite classic donut flavor? I can’t decide between glazed jelly or Boston cream!
i used to love the pink frosted donuts when I was little just because they were pink. then I got smart and learned to favoir the chocolate crème filled donuts instead (both from dunkin). There’s a donut place in bookrlyn which I love and I don’t even love donuts as my dessert of choice. Peter pan bakery – so good
My kids also go for the pink ones, of course 🙂 Anything with cream in the middle still has my heart 🙂
You know what doughnuts I miss, DD strawberry frosted!!! I would get one EVERY weekend as a kid :/ But really any doughnuts from DD, hahahaha! In a world where Rebecca could eat anything (like I used to) I would so be happy with any doughnut 😉 Or bagel…or muffin…..DD had some mad awesome baked goods 😛 (hahahaha!)
My kids would totally agree with you! Since Adam is obsessed with dd coffee he takes the kids there pretty much every Saturday morning when I do my long run – they wind up with bagels though and possibly a munchkin. Definitely a fun kid activity!
Oh it’s so much fun when everyone loves the recipe and it virtually disappears. My mom has a bad habit of eating everything while I’m shooting. Suddenly I’ll look around and it’s gone!
Okay now that would cross the line! I try to shoot when I’m alone, otherwise I make it very clear that there’s no eating until I say so!
I want a lemony sunrise. I was totally a sneaker when I was a kid. I still am. SO GUILTY
Haha you’d fit in here well, I’m sure my kids would be happy to learn new tricks 🙂
The mixture of almond and lemon is nothing short of awesome! Another winner recipe!! Do you use myer lemon? I love to use it in salad dressings and in cooking. It adds a bright, light lemony/orange subtle accent. Enjoy the weekend–you certainly deserve a peaceful one?
Thanks! I haven’t used myer lemon but that sounds great!
DROOLING. These are amazing. I’m buying a donut pan today. The funniest thing about you posting this today was that I was reminiscing in my post about the first paleo thing I baked after my Whole30 this time last year and it was actually a lemon bread with a glaze so I thought this was ironic, but your donuts are an upgrade from that!
You’d love this then! And even without a donut pan you could do muffins, just bake a little longer I’m thinking.
wow!! this may be your best creation yet! I will be using these in muffin form to ride off in the lemony sunset hahaha
Yay! Let me know how they are as muffins 🙂
Oh gosh these look delish!!!! Need to buy a donut pan stat!!
They’re fun but you could make them into muffins too!
These sounds delicious and perfect for an Easter brunch- pinning! I wonder if I could make them as muffin since I don’t have a donut pan #bloggerfail
You can totally make muffins, just check on them and bake a bit longer 🙂
love that! they were so popular! donuts are meant to be devoured. I made some last week too… um, thanks for reminding me! haha
Keeping track of all the recipes gets confusing, like, did I make that yet or was I just thinking about it?
I love the double chocolate donuts (chocolate donut + chocolate frosting) from Dunkin! Back in high school we had donut Fridays and everyone would take turns bringing in donuts. Eventually I got tired of it but it was still kind of a fun thing. Also, I love, love, love lemon and almond together too! Such a great combo!
I’m with you – I never want to say how good a recipes until someone else who doesn’t have all my allergies tries it!
YUM! I can’t wait to try these! Just discovered your blog on Bloglovin’, can’t wait to read more! 🙂
Wow! These look amazing! I love lemon flavored things and these are so much healthier than most baked goods.
I think it’s time to break out the muffin pan. I love the combination of lemon and poppy seeds.
The Hubby and I have a post vacation tradition. The first weekend we return home, we buy a dozen donuts and then eat them all. It usually takes me two separate sittings, but I can generally get the job done in one day. 🙂
Ummmmmmm, I’ll take a whole pan of these now. Hollyyyy deliciousness! <3
I’m going to have to ride off in my lemony sunset with these as muffins, because I’ve been living under a rock and don’t have a donut pan. BUT I KNOW I’m gonna love them, regardless of the shape. That glaze though – OMG drool.
Where’s the recipe from yesterday? That’s the one I wanted. It was for 8 donuts and no almond essence or tapioca. It called for honey as sweetener.
Not sure I have one like that?
I made these in muffin pans. It made 16. They’re great. They’re getting eaten and I haven’t made the glaze yet. This is a keeper.
Glad it worked out 🙂
Soooo delicious! Even my 93 year-old Mom loved them, and that’s saying something to get a compliment like that on a paleo recipe!