Lemon Poppy Seed Donut

Lemon Poppy Seed Donuts – Old Fashioned donuts with a Twist

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.

Lemon Poppy Seed Donuts – Old Fashioned donuts with a Twist

Poppy Seeds

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 Time25 min
  • Total Time35 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 Poppy Seed Donut

  1. Preheat oven to 350
  2. 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.
  3. Combine wet ingredients in a medium size bowl and mix well with a hand mixer or whisk.
  4. Create a well in the centre of the dry ingredients and add the wet ingredients into the well.
  5. Slowly incorporate the wet mixture into the dry ingredients with a hand mixer or whisk.
  6. When both are combined, use a spatula to fold in the poppy seeds.
  7. Spoon the mixture into a donut pan. Fill each hole ¾ full.
  8. Bake for 20-25 minutes, or until a toothpick comes out clean when inserted in the donut.
  9. 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. Yu can find them here - http://www.lorannoils.com/lemon-oil-natural-1-dram-0020-0100
Recipe can also be used for individual muffins or cupcakes.
  • Nutrition Facts

  • Calories0
  • Calories from Fat0
  • Food ComponentAmount/Serving% Daily Value*

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Lemon Poppy sedd Donut


  1. Sue Desjardins

    Hi, if I was to make this into muffins instead of donuts…would I still fill the muffin tin 3/4 full? Also, how long would I bake them? Thank you

    • Hi Sue. I’m sure you can do these as muffins. The time will depend on the size of muffins being made and whether or not liners are used — that creates more surface area. I suggest asking the question in our group on Facebook as I’m pretty sure somebody else has also done this.

      Hope that helps!

  2. Can you substitute monkfruit for the swerve in your recipes and if so would the amount stay the same? Thanks!

    • Hi Cindy. Absolutely. Monkfruit blend is what we normally use — take the granulated stuff and whiz it up in a bullet and it becomes confectioners.

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