I woke up one morning and simply needed donuts!


Ever been there??


Yet not any kind of donuts will do. 


They need to be crazy good, easy to make, fresh, and vegan keto.


Here's what I can up with! 


Berry Lemon Donuts


I am pretty sure investing in a donut pan should be your number one priority RIGHT NOW. 


• 1 cup almond flour

• 1/4 cup monk fruit erythritol powder

• 2 tsp gluten-free baking powder

• 2 tsp powder vanilla or liquid vanilla extract 

• 1 tsp cinnamon   

• 1/8 tsp pink Himalayan pink salt

• 1/4 cup unsweetened almond milk

• 2 tablespoons lemon juice

• 2 tablespoons grated lemon peel 

• ¼ cup organic berries


• 2 cups sugar-free powdered sugar 

• 1 tsp lemon juice PLUS 2 tablespoons grated lemon peel if desired

• 2 tablespoons unsweetened almond milk

1. Preheat the oven to 350F. Coat a 6-count donut pan with cooking spray and set aside.

2. In a large mixing bowl, add your blanched almond flour, sweetener of choice, baking powder, salt, cinnamon, vanilla powder and mix well. Set aside. 

3. In a separate mixing bowl, add the rest of your ingredients, except for the blueberries, and mix until combined. Add to your dry ingredients and mix until combined.  Fold through the blueberries.

4. Place batter into the donut pan. Lightly wet your hands and shape into the donut cavities. Do not overfill.

5. Bake for 12-15 minutes, or until a skewer comes out clean. Allow cooling in the pan for 5 minutes, before transferring to a wire rack to cool completely.

6. Once cool, glaze each donut in the sugar-free glaze.

For the sugar-free glaze

1. Add your powdered sugar into a large mixing bowl.

2. Add your vanilla extract and one teaspoon of milk of choice. Slowly add extra milk while stirring the mixture, until thick.


Donuts should be stored in the fridge and will keep well for up to 1 week. Donuts are freezer friendly and keep well for up to 6 months.