Cream Cheese Glaze Lemon Blueberry Donuts
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.
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Warm Lemon Blueberry Donuts with Cream Cheese Glaze
Ingredients
Donut Ingredients:
- 1/4 cup plain Greek yogurt
- 3 tbsp almond flour
- 3 tbsp ground golden flax (or additional almond flour)
- 2 tbsp coconut flour
- 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 tbsp butter softened
- 1 egg
- 1 tsp lemon extract
- 1/2 tsp baking powder
- tiny pinch of salt
- 1/3 cup small frozen blueberries
Cream Cheese Glaze:
- 1 oz cream cheese softened
- 2 tbsp butter softened
- 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1/2 tsp lemon extract
- 1/2 tbsp heavy cream or half and half room temperature
Instructions
- 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.
Notes
Nutrition
Originally Published April 28, 2016. Revised and Republished April 6, 2019.
Just tried this recipe, I have some suggestions. Make sure your yogurt and eggs are room temperature or they turn the butter hard. I would mix the blueberries right into the batter, just easier and more incorporated. I made mini muffins, cause that’s the pan that I had, and they were just a little bit overcooked, so maybe 20 min would be long enough. These taste good, now I’m going to see how well they freeze!
How well did these freeze? Thinking of making them for Christmas, but wanting to make them now and freeze if possible.
Are the blueberries thawed first?
No, it’s better to add them frozen.
I’m wondering if fresh blueberries would work good in this recipe?
Yes, fresh work well.
I am looking to send my sister a care package to help her thru the ‘Holiday Season’ would the ship well overnight shipping?
These are a bit fragile to ship. I’d stick with a cookie instead. Try these: joyfilledeats.com/iced-lemon-cookies
Can you sub sour cream for the greek yogurt? I do have vanilla greek, but not plain. I guess that would be OK too, eh?
Yes, either sour cream or the vanilla Greek will work.
Could you use lemon juice instead of extract and use small fresh blueberries instead of frozen?
Yes. But the lemon taste will be milder. The extract is made from lemon zest and more potent. It would be better to sub in zest instead of juice.
This was the best recepie that I’ve tried for keto donuts and glaze!!!! Amazing taste!!! Thanks for sharing.
Have you tried to use baking blend in place of the other flours?
I have not but baking blend should work. Use a little less.
Hi I would like to use baking blend in this recipe would you use 6 tablespoons of baking blend. in place of the flaxseed almond flour and coconut flour?
I’d use 7 tbsp instead of the 8 listed.
How long do you bake them as regular size donuts?
I have not tested them as regular donuts. Probably 5 minutes longer.
I just frankenstein-ed these into a THM-E. Wasn’t sure it would work, but they turned out well with a little extra baking time. I subbed oat flour for the baking blend, used 2 egg whites (instead of one egg), and increased the yogurt to 1/3 c (instead of using butter). They were devoured by the family despite leaving off the glaze! Thanks for the inspiration- they hit the spot.
I have a mini doughnut maker and was wondering if I could use it for your doughnuts?
I have not tried it yet. I would grease it well so they don’t stick. Let me know how they turn out 🙂
Just starting THM and wondering how many mini donuts we can eat at a time?
These are small. I’d say 2 for a snack or with eggs and bacon or whatever for breakfast. I’m not an expert on serving sizes though.
Could these be done in a mug?
I think so but I haven’t tried. I would make them in three or four batches or reduce the recipe to 1/3 or 1/4.
Made these for the first time today. Absolutely amazing! My husband ate two and asked how in the world these could be on THM ? thanks for such a great recipe!
How many per serving?
Do you have cook book?
Maybe someday but not yet 🙂