Hello lovelies! These doughnuts are absolutely delicious; I was so excited at how well they turned out. They are paleo, grain-free, and use only simple ingredients that combine to create amazing flavor! The one thing I really like about using a Cassava/Coconut Flour combination is that the texture doesn’t turn out weird or have a strange flavor but instead tastes even better than bad-for-you grains. How cool is that? This is a perfect summery treat, enjoy! (PS: Always try to use Organic ingredients if possible, so much better for your body!)




  • 1/3 cup + 1 tbsp. coconut flour
  • ½ cup cassava flour
  • ¼ tsp. salt
  • 1 tsp. baking powder
  • 1 tbsp. lemon juice, freshly squeezed
  • 1 tsp. lemon zest
  • 3 eggs
  • 3 tbsp. grass-fed butter, melted
  • 1 tsp. vanilla
  • 2 tbsp. maple syrup
  • 3 tbsp. honey
  • ⅓ cup full-fat coconut milk

-Blackberry Glaze

  • 1/4 cup cashews
  • ¼ cup full-fat coconut milk
  • 3 tbsp. coconut oil
  • 2 tbsp. maple syrup
  • 1 tbsp. lemon juice, freshly squeezed
  • ¼ cup blackberries {fresh or frozen}
  • 1 tsp. lemon zest


  1. Preheat oven to 350 degrees and grease doughnut pans with coconut oil.
  2. In a large bowl, sift together the coconut flour, cassava flour, and baking powder. Whisk in the salt and lemon zest.
  3. Melt the butter and raw honey together in microwave or on stove top until liquid.
  4. Into the large bowl of dry ingredients, add in the eggs, coconut milk, melted butter and honey mixture, vanilla, lemon juice, and maple sugar.
  5. Mix with a large whisk (or hand mixer) until fully combined and no clumps are seen.
  6. Let sit for 2 minutes.
  7. Scoop batter into greased doughnut pans and bake for 10-12 minutes or until fully baked through and a tooth pick comes out clean.
  8. For the blackberry glaze, place all the ingredients into a high speed blender and blend until smooth and creamy. Pour into a small bowl and use to drizzle, spread, or frost the top of your baked lemon donuts!

*Adapted from Paleo Crumbs