1 egg white, room temperature
1 cup almond flour
1/4 cup arrowroot flour
2 tbsp coconut flour
1 tsp baking soda
1/4 tsp sea salt
2 eggs
1/4 cup maple syrup
1 lemon, juiced and zested
1 1/2 cups blackberries
1 tbsp lemon juice
1/4 cup coconut butter, warmed, stirred and pourable
2 tbsp maple syrup
2 tbsp water, to thin to desired consistency
1 lemon, zested for topping


1.Preheat oven to 350 degrees fahrenheit.
2.In a small bowl, beat the egg white with a hand mixer on high speed until soft peaks form. Set aside.
3.In a medium bowl, add remaining donut ingredients and use a hand mixer on medium speed, for 30 seconds to blend together. Fold in egg white and stir gently to combine.
4.Place the mixture in a piping bag or ziploc bag with the corner cut off and fill the cavities of a 6-donut mold tray 3/4 full. Gently tap the tray on the countertop to settle the mixture. Place in the oven and cook for 18-20 minutes.
5.While the donuts are cooking, make the blackberry glaze. Add the blackberries and lemon juice to a food processor and pulse until pureed. If you'd like the blackberry glaze de-seeded, strain the puree through a fine mesh sieve into a small pot. Use the back of a large spoon or spatula to press the puree through the sieve. If not de-seeding the puree, transfer the puree to a small pot.
6.Heat the blackberry puree on low heat and add the coconut butter and maple syrup. Add one tablespoon of water at a time to reach the desired consistency and turn off the heat.
7.Once the donuts have finished cooking, remove from the pan and let cool for a minute or two. Dip the donuts halfway in the glaze to coat. Sprinkle lemon zest on top.

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