Low-Carb Lemon Donuts with Cheesecake Frosting

These Low-Carb Lemon Donuts with Cheesecake Frosting are made with almond flour so they are packed with nutrition and gluten and grain free. The lemon cheesecake frosting complements the moist, light donuts.
Course Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12
Author Annissa Slusher


For the donuts

For the frosting


For the donuts

  1. Preheat oven to 350F.
  2. Spray two donut pans (each with room for six donuts) with oil.
  3. Sift almond flour, sea salt, baking soda and sweetener into a medium bowl.
  4. Use a whisk to mix thoroughly.
  5. Add coconut oil to dry ingredients and stir until absorbed.
  6. Add the eggs, vanilla extract and milk.
  7. Stir batter until smooth
  8. Spoon into prepared donut pans.
  9. Bake for 10 to 15 minutes.
  10. Donuts are done when the top springs back when touched.
  11. Place pans on a cooling rack and allow to cool before frosting.
  12. Lavishly frost with cheesecake frosting.

Cheesecake frosting

  1. Using a mixer, beat together cream and granulated sweetener until smooth.
  2. Add vanilla extract and lemon juice and beat to combine.
  3. Add cream a tablespoon at a time and beat with a mixer between additions.
  4. Continue to add cream in this manner until the the frosting reaches the desired consistency.

Recipe Notes

Serving size: 1 donut

Per serving: 

Calories 209

Fat (g): 19

Carbs (g): 5

Fiber (g): 2

Protein (g): 6

Net carbs (g): 3