Baked Lemon Poppy Seed Donuts that FEEL Fried {Gluten Free and Low Carb}
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 2 eggs
- 1/4 cup sour cream
- 1/4 tsp baking soda
- 1/4 tsp lemon extract
- 1 cup almond flour sifted
- 1 tsp xanthan gum adds structure, texture, browning
- 2 tbsp swerve or granulated sweetener of choice
- 1 tbsp lemon juice + zest of 1 lemon
- 1 tbsp + 1 tsp poppy seeds
- 2 tbsp butter soft
- 2-4 tbsp powdered swerve (or powdered sugar)
- Carbohydrate 5.6895266669231 g
- Cholesterol 34.9395833271077 mg
- Fat 20.4760045808198 g
- Fiber 1.91234997010231 g
- Protein 5.00982958347798 g
- Saturated Fat 8.63335966506695 g
- Serving Size 1 1 Serving (78g)
- Sodium 127.714374979464 mg
- Sugar 3.77717669682079 g
- Trans Fat 1.29635049981056 g
- Calories 218 calories
Heat oven to 425 and spray a donut pan with cooking oil.Combine the sifted flour with the other dry ingredients and set aside.Beat the eggs, lemon juice and zest, and sour cream. Add poppy seeds and stir.Add the wet to the dry and mix to combine. Don't over mix the batter.Fill a pastry bag or ziplock with the batter and cut the tip about two inches up. If the opening doesn't give you a wide enough strip of batter, just cut off a little extra.Fill the cavities about ¾ full and smooth over any edges with a spoon (or finger) dipped in a little oil or melted butter.Bake the donuts for exactly 7-9 minutes or just until the tops brown.Cool in the pan for 5 minutes, then sugar them or add icing.Whip the butter, extract and sweetener together. To thin, add 1 tsp warm water and a time until desired consistency. This icing won't taste amazing warm BUT will taste like sweet lemon butter when cooled, which is amazing.
