Gluten Free Blueberry Doughnuts

I’m not one to crave junk food, but there is one thing that always gets me. That stinkin’ Hot sign at Krispy Kreme.  Dang, those original glazed doughnuts are sooooo good when they are hot. While they may taste good at the moment, I know that the euphoria is short-lived as all that processed sugar is the root of much evil!!! The pain, inflammation and bloating that result should be enough to keep me away. Fortunately, I don’t eat them but 2-3 times a year, and when I do, I enjoy every bite.

That said, I know that there are others who like their sweets, so I’m always looking for healthy swaps that taste delicious without all the harmful side effects.  These blueberry doughnuts are soooooooo good and the glaze on top is pretty dreams. The best part? They are made with all clean unprocessed ingredients.  

This recipe comes together in minutes. If you don’t have a doughnut mold, just use a muffin tray. Still delicious, but without the hole!


Ruth xoxox

1/4 c brown rice flour or gluten-free oat flour or Bobs 1:1 Gluten Free Flour
32g vanilla protein powder (about a scoop)

2 tbsp baking stevia or coconut sugar
2 tbsp unsweetened applesauce
3 tbsp almond milk
1 egg or flax egg for vegan
1/2 tsp baking soda
1/2 tsp baking powder
1/4 c frozen blueberries

Blueberry Glaze
1/4 c frozen blueberries
1/4 c +2 tbsp water
1 tsp lemon juice

2 TBSP plain Greek yogurt
1 tbsp sugar-free confectioners sugar (swerve) or honey
1 tbsp coconut oil, melted


Preheat oven to 350F and prepare your standard donut mold with non-stick spray and be generous.
Place your egg, baking stevia, applesauce and almond milk into a mixer and beat until fluffy. In a separate bowl, stir together the flour, protein, baking powder and soda. Add your dry ingredients into the mixer and stir until combined. Fold in frozen blueberries.
Fill 5 donut molds with batter. Bake donuts for 11-12 minutes. Remove from oven and then let them cool completely.
While donuts are cooling, you are going to make your blueberry glaze. Place the frozen blueberries, 2 tablespoons water and lemon juice into a small pan or pot over medium heat for 2 minutes or until colors start to burst.
Remove from heat and pour contents into a blender. Add the melted coconut oil and 1/4 cup water into blender and blend on high until smooth. Add in protein powder and sugar-free confectioners sugar and blend again until smooth. Pour contents into a shallow bowl and let sit for a few minutes to cool.
Dip donuts into glaze and serve.

These are a low carb, gluten free option for your traditional doughnut. If you don’t have a doughnut mold, you can use a muffin pan, and they will just look like muffins. Do NOT use powdered sugar. We are going all natural here. :)

Per donut:

112.5 cal, 10.1g fat, 20g carbs, 3g fiber, 2g NET carb, 3g protein

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