Didn’t think there could be a healthy, tasty, low sugar AND low carb donut? Well think again because I created one!
I was so careful with this recipe to strike the right balance between using low carb coconut flour (which I’ve found in Tesco before) but also making sure that it was really moist too, I finally nailed the recipe and I’m super proud of it!
PLUS, as I used lemon zest and juicy blueberries for flavour it means it’s also refined sugar free, but as always feel free to adjust it to your desired sweetness/tastes, you can use vanilla extract, some liquid stevia if you have it or a drizzle of honey if you like, it’s entirely up to you.
A note on coconut flour
I have been able to get a 500g bag of fat reduced coconut flour in Tesco for £3 on offer or £3.75 normal price, now although it’s more expensive than other flours one thing to remember is that this fat reduced version is VERY absorbent meaning you need far less for recipes, usually 1/3 of normal flour. For example, this recipe only needed 35g, for my sweet squash loaf I only needed 40g, therefore a 500g although more expensive will last you a long time. Furthermore, if you’re looking for high fibre, low carb baking options then this is definitely an ingredient you should consider.
Tiana is another brand that’s fat reduced and is available in Holland and Barrett.
As this recipe is high in fibre and good fats, low carb and low sugar it also means it’s quite a good option/treat for anyone with diabetes as I often hear from one of my friends that their diabetic siblings don’t really have much choice of treats that aren’t filled with lots of different artificial sweeteners/weird ingredients.
These donuts are made with real food, nourishing ingredients so you can even have them for breakfast and not feel guilty, seriously I’ve done this, it makes your early starts much better, try it and thank me later, hehe.
Blueberry lemon coconut flour donuts (makes 5 small donuts)
-2 medium free range eggs
-40g runny cashew butter
-30g coconut oil (melted)
-Zest of 1 organic unwaxed lemon & 1 tspn fresh lemon juice
-60ml of any milk (1/4 cup if using measuring cups)
-approx 100g blueberries
-35g fat reduced coconut flour (1/3 measuring cup)
-1/2 tspn baking soda
Optional: 2 drops liquid stevia/1 tspn vanilla extract/honey/pinch of salt
*For best results use an electric whisk/small blender to get a smooth texture for the wet ingredients
**I used a silicon donut pan that was 10*7*1 inches
-Preheat your oven to 160C
-Add the wet ingredients to a bowl or small blender and whisk/process until smooth
-In a large bowl stir together the coconut flour, baking soda, lemon zest and salt (if using) then add in the wet mix and gently stir until the mix is combined and begins to thicken
-Lay some blueberries in each mould then spoon in the mixture, once it’s all used up, add another 5 or 6 blueberries into each mould by gently pressing them into the batter
-Bake at 160C for 20mins then remove and leave to cool for a few minutes or you can eat them warm if you simply can’t wait (which I’ve done on multiple occasions)
Store leftovers in an airtight container, preferably in the fridge then allow to come to room temp for a few mins before eating