Lemon Glazed Dohnut Holes
Sweet Citrus-packed lemon glazed dohnuts. You wont beleive there’s no sugar.
Prep Time: 5 Mins
Cok Time: 10 Mins
Total Time : 15 Mins
Lemon Donut Holes
- 4-5 Tbs powdered monkfruit – I used homemade – see notes
- 2-3 tsp water
- 4 drops lemon extract – or 1 drop lemon oil
- a few drops of natural yellow food coloring – or turmeric, optional
To make the donut holes:
- Preheat oven to 350. Line a baking sheet with parchment.
- Cut a lemon in half, and then cut that into quarters. Remove the seeds.
- Place lemon quarters, oil, water and vanilla in a small blender and blend smooth.
- Check to make sure it’s fully blended. Remove any large pieces if needed.
- Add flour, monkfruit and salt and blend again to form the dough.
- Use a cookie scoop to form “holes.” Roll smooth in your hands.
- Bake for 10-11 min. Let cool before glazing.
To make the glaze:
- Make homemade powdered “sugar” if needed (see notes)
- Add powdered monk fruit to a small bowl and add a little water at a time until it is a pourable consistency. Add lemon extract to taste and optional coloring.
- Dip donuts in glaze and place back on the parchment to dry. ENJOY
To store: Keep in an airtight container at room temp for about 5 days. May be frozen for 2 months.
To make homemade “powdered sugar”: blend about 1/3 cup granulated monkfruit in a small blender for 10-20 seconds until powdered. Works with coconut sugar, too!
Macros via Cronometer for 1 donut hole:
- Cal 81
- Fat 7.6
- Total Carb 10
- Fiber 1.2
- Sugar Alcohol 7.7
- Net Carb 1.1
- Protein 2.2
If your blender is struggling to get the lemon completely smooth: scrape down the sides of the blender cup and add 1/2 Tbs water or oil and blend again. Then add 1-2 extra teaspoons of flour at the end so the dough isn’t too sticky.