Blueberry Lemon Zest Yummies
This post contains affiliate links, which means that if you click on one of the product links, this website will receive payment for any items you order. Please feel free to order these items from anywhere but your support via these affiliate links help support this site.
Since making the Strawberry Yummies a few days ago I have pondered how delicious they would be with fresh blueberries & lemon zest. Its been a hard few days knowing I wouldn’t have the time to work on the recipe, so tonight I put everything else aside ( announced dinner was fend for yourself night) and got to work.
When you mix the dry ingredient together with the butter it is easiest to use a pastry cutter. Your mixture should start to look like lumpy sand. Once you’ve reached this point you’ll add your egg and almond milk and hand mix just until combined
To your wet mixture you will fold in 2 tbsp of your Blueberry Reduction Syrup. Add your batter to a piping bag (or just be a plain Jane like me and add it to a ziplock and cut the end off) and pipe evenly.
18-20 minutes in the oven at 350 (may vary from oven to oven) should allow a toothpick to be inserted and removed clean, then they’re ready to come out.
I allowed them to cool for a few moments before I removed them from the pan and glazed them with the reduced syrup mixture. (I left some without the glaze for comparison, of course I favored them with)
The super bonus for tonight, my house smelled like Dunkin Donuts while they baked.
- 1 cup – almond flour
1/4 cup – coconut flour
- 1 1/2 tsp – baking powder
1 tsp – Xanathan gum
1/2 tsp – salt
1/2 cup – Swerve granulated sugar
4 tbsp – Kerry gold butter (cold and cubed)
1/2 cup – Almond milk
1 – egg
2 tbsp – blueberry syrup ( recipe)
Mix together dry ingredients & add cold cubes of butter (use a pastry cutter) mix the butter in until the result is a grainy lumpy batter (like lumpy sand). Add egg and milk. Stir just until blended. Add syrup and fold in.
Use a tall cup (I used a glass tea cup) and line it with a plastic bag, fill with mixture, twist and snip the end off. Pipe into donut hole pan evenly. Place into oven at 350 degrees for 18-20 minutes (give or take depending on your oven) or until toothpick is inserted and removed clean.
Allow to cool & enjoy!!
** for glaze set aside 1 1/2 tbsp of blueberry Reduction for dipping (it will need to be warm and thin, as it thickens as it cools)
Nutrition w/out glaze
Calories 57, Fat 5, Carbs 2.65, Fiber 1.8, Sugar 0.4, Protein 1.6, Net carbs: 0.85
Nutrition w/ glaze
Calories 58, Net carbs 1.0
(Visited 127 times, 1 visits today)