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Lemon Poppy Seed Donuts

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Lemon Poppy Seed Donuts

Wooden spoon with poppy seeds, close-up

This delicious and moist Lemon Poppy Seed Donut recipe has been passed down in the Pike family for generations.

I still remember my grandmothers hand written version, written on a piece of loose-leaf and tucked into her favourite recipe book for safe keeping. Nan’s Kitchen smelling of lemon was a magical thing, back in the day and those crunchy little Poppy Seeds always made any recipe a little more special.

Grandma didn’t have the concentrated food grade essential oils way back when, instead she would have used the zest and juice of lemons to get that flavour. So, you will find our Lemon Poppy Seed Donut recipe uses a combination of the way my Grandmother used to do it and my own ketofied version.
Bakers can buy the Lemon essential oil at any store where quality baking ingredients are sold. If you’re using the oils, make sure to use only a drop, this stuff is super concentrated. I use an 1/8 of a tsp measure to drop in the oil,so as to make sure I don’t accidentally add too much to the batter.

I also hold back on the Poppy Seeds until the very end. I then fold them into the batter with a spatula, that way they don't get all mashed up in the beaters.
Finally, you can spread the icing on as is, but my favourite way is to slightly warm the icing in a small sauce pan and dip each donut into the warmed icing for that smooth glazed look!

  • Prep Time10 min
  • Cook Time30 min
  • Total Time40 min


For the Donut

  • 1 cup of Almond Flour
  • ½ cup coconut flour
  • 1/2 tsp cream of tartar
  • 1/4 tsp baking soda
  • 1/3 cup confectioners Swerve
  • 2 Eggs
  • 2/3 cup of Sour Cream
  • 1/3 cup 35% whipping cream
  • 1 teaspoon of Vanilla Extract
  • 1 Lemon, zest and juice
  • 1 drop lemon essential oil
  • 1 tablespoon of Poppy seeds

For the Icing

  • 4 ounces of cream cheese, softened
  • 2 tbsp butter
  • 1 tablespoon of Lemon Juice
  • 1/2 cup of confectioners Swerve
  • 2 tablespoons of 35 % whipping Cream
  • 1/8 drop lemon oil



For the Donuts

Preheat oven to 350
Combine all dry ingredients, with the exception of poppy seeds, in a large mixing bowl and set aside. We use a whisk to make sure the lumps are broken up.
Combine wet ingredients in a medium size bowl and mix well with a hand mixer or whisk.
Create a well in the centre of the dry ingredients and add the wet ingredients into the well.
Slowly incorporate the wet mixture into the dry ingredients with a hand mixer or whisk.
When both are combined, use a spatula to fold in the poppy seeds.
Spoon the mixture into a donut pan. Fill each hole ¾ full.
Bake for 20-25 minutes, or until a toothpick comes out clean when inserted in the donut.
Cool donuts in the pan.

For the Icing

Cream ingredients together with a mixer until thoroughly mixer. Use immediately

Make sure you use a good food grade essential oil. We use Lorann’s super concentrated oils. You can find them here
Recipe can also be used for individual muffins or cupcakes.
  • Nutrition & Macro Information

  • Amount per serving
  • Calories0
  • % Daily Value*

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