Ingredients

The following ingredients have 6 Servings
  • 1 1/2 Cups Gluten-Free All-Purpose Flour
  • 1 Tsp Baking Powder
  • 1 Prepared Bob's Red Mill Egg Replacement
  • 1/2 Cup Granulated Erythritol (or preferred granulated sweetener)
  • 4 Tsp Poppy Seeds
  • 1 TB Fresh Lemon Juice
  • 2 Tsp Fresh Lemon Zest (about one medium lemon zested)
  • 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
  • 6 TB Unsweetened Non-Dairy Milk
  • 1 Cup Powdered Erythritol (or preferred powdered sweetener)
  • 6 Tsp Fresh Lemon Juice
  • Poppy Seeds
  • Fresh Lemon Zest

Instruction

  • Preheat the oven to 375°F.
  • In a large mixing bowl, combine all the doughnut ingredients together in order. Mix well until you have a thick doughnut batter.
  • Grease a non-stick 6-cavity donut pan and spoon out the doughnut batter evenly among the six cavities (you'll have a bit left over), smooth out the tops.
  • Bake the doughnuts in the oven for 12 minutes, remove from the oven, and gently remove the doughnuts from the pan to allow them to cool on a wire rack.
  • To make the glaze, mix together the powdered sweetener and lemon juice in a large bowl until you achieve a dripping mixture.
  • Dunk the tops of the cooled doughnuts in the glaze and place them bake on a wire rack before sprinkling on additional poppy seeds and lemon zest.
  • Serve chilled or store in an airtight container in the fridge or at room temperature for up to 3-4 days.