There is something special about a warm donut. I vividly remember my first warm donut at a Krispy Kreme in a neighboring state about 15 years ago. It was delicious. These Lemon Blueberry Donuts with Cream Cheese Glaze are also delicious and an awful lot healthier.
Do I need a Donut Pan to make Blueberry Donuts?
This pan in the photo above is the mini donut pan I used. If you do not have a donut pan I recommend you order one. Having the hole in the center helps the dough to cook evenly though so I do recommend the investment. And just think of all the donuts in your future once you have a donut pan.
If you really don’t want to buy a mini donut pan you can make these into mini muffins instead.
Specialty Ingredients for Keto Blueberry Donuts:
Sugar-Free Sweetener – I like to use a blend of xylitol, erythritol, and stevia in my recipes. You can purchase this pre-mixed from the Trim Healthy Mama website or mix your own according to my recipe. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar. Since these sweeteners can be more expensive this helps with my food budget.
Almond Flour – I’ve really come to prefer almond flour in baked goods. It gives a tender crumb in cakes, cookies, and biscuits.
Coconut Flour – Just a little bit of coconut flour goes a long way. Coconut flour helps to balance the oiliness of almond flour since it is naturally drier and absorbs more liquid than other alternative flours.
Ground Golden Flax – Flax has a ton of fiber and the golden variety has a very mild taste. You can use the golden flax or sub in additional almond flour for this ingredient.
How to Make Cream Cheese Glaze
My cream cheese glaze is just a thin cream cheese frosting. Cream cheese, butter, sweetener, extract, and then a little cream to thin it out. I keep it on the thicker side because I like to warm these donuts and have it melt. If you want a thinner glaze just add a little extra cream or almond milk until it is the desired consistency.
- Preheat oven to 350.
- Combine all the ingredients for the batter except the blueberries and mix well. Divide between twelve mini donut molds. Press a few blueberries into each donut. Small blueberries work best.
- Bake for 25 min.
- Meanwhile, make the glaze. Combine all the ingredients. Put it into a piping bag or ziploc bag and cut a tiny part of one corner off.
- Cool the donuts and put them on a wire rack upside down. Drizzle the glaze over them. Store in the refrigerator. Warm in the oven or the microwave before serving to melt the glaze. I microwaved mine for thirty seconds.
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
Originally Published April 28, 2016. Revised and Republished April 6, 2019.