Baked Gingerbread Donuts with Lemon Glaze

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Great donut recipe with a very tasty lemon glaze!



Ingredients for donuts:

  •     3/4 cup almond meal
  •     1 cup gluten-free baking blend
  •     2 packets Aloha vanilla protein powder (reserve 1 Tablespoon for icing)
  •     1/2 teaspoon salt
  •     1/3 teaspoon baking soda
  •     2 teaspoons ground ginger
  •     2 teaspoons ground cinnamon
  •     1/4 teaspoon ground cloves
  •     1 tablespoon stevia powder (1:2 stevia to sugar ratio)
  •     3 large eggs
  •     1/3 cup coconut oil
  •     3 tablespoons unsulphured blackstrap molasses
  •     1 teaspoon vanilla extract


Ingredients for glaze:

  •     2 tablespoons coconut milk
  •     1 tablespoon coconut butter
  •     2 teaspoons fresh lemon juice
  •     1 tablespoon Aloha vanilla protein powder
  •     1 tablespoon stevia powder (1:2 stevia to sugar ratio)
  •     2 tablespoons lemon zest



  1.      Preheat oven to 350 F degrees.
  2.     In medium bowl, mix together almond meal, gluten-free baking blend, protein powder (2 packets minus 1 tablespoon), baking soda, salt, ginger, cinnamon, cloves and stevia power,  making sure there are no clumps.
  3.     In another bowl whisk together eggs; whisk in molasses, coconut oil and vanilla. Mix together these wet ingredients with dry ingredients until well-combined, but not over-stirred.
  4.     Spoon batter (or use piping bag) into 12-count mini donut pan, filling approximately 2/3 full.  Bake in 350 F degree oven for approximately 12 minutes, or until turning golden brown.
  5.     Remove donuts to baking rack to cool completely.
  6.     Meanwhile, mix together coconut milk, coconut butter, remaining 1 tablespoon protein powder, lemon juice and stevia. Drizzle over cooled donuts and sprinkle with lemon zest.
  7.     Makes 12 mini donuts.



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