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GF Lemon Raspberry Donuts with Lemon Cream Cheese Glaze

Gluten-Free & sugar-free lemon raspberry donuts with lemon cream cheese glaze. These donuts feature a light and airy lemon donut studded with chunks of raspberries then topped with a luscious sweet and tangy lemon cream cheese frosting.
Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Author Danielle


Raspberry Lemon Donuts

  • 1 ½ cups gluten-free AP Flour or regular AP Flour
  • ¾ cup Whole Earth Sweetener allulose baking blend
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • ¼ tsp salt
  • 3/4 cup fresh raspberries lightly smashed
  • 2 eggs room temperature
  • ½ cup vegetable oil
  • 1/4 cup almond milk room temperature
  • 1 lemon juice and zest, about ¼ cup
  • ½ tsp vanilla extract
  • ¼ tsp nutmeg I used freshly grated

Lemon Cream Cheese Glaze

  • 1/3 cup whipped cream cheese
  • Pinch salt
  • Splash pure vanilla extract
  • 1 1/2 tablespoons almond milk
  • 1 teaspoon lemon juice
  • Heaping cup Whole Earth Sweetener Erythritol powdered sugar
  • 2 tablespoons freeze dried raspberries for topping


  1. Preheat the oven to 350 degrees F. Grease donut pans with cooking spray.
  2. In a large bowl, whisk together the dry ingredients: flour, sugar, lemon zest, baking powder soda, and salt. Set aside.
  3. In a small bowl, whisk together the almond milk and lemon juice and allow to sit for 5 minutes to create a buttermilk.
  4. In another bowl, whisk together the wet ingredients: eggs, vegetable oil, almond milk/lemon juice mix, and vanilla extract. Fold in the smashed raspberries.
  5. Pour the wet ingredients into the dry ingredients and mix until well-combined (but be careful not to overmix).
  6. Add the batter to a popping bag or ziplock bag with the corner cut off. Pipe the batter into the donut cavity ⅔ full*. Bake for 16-20 minutes or until the donuts are golden-brown and fully cooked (an inserted toothpick comes out clean). Let cool for 5 minutes before removing from the pans. Place on cooling rack or parchment paper and allow to cool completely.
  7. As the donuts cool, make the glaze by combining cream cheese, salt vanilla, almond milk, and lemon juice and stirring until well-combined and smooth. Shift in the powdered sugar and stir until smooth. If a bit too thick, add a touch more almond milk (or alternatively, if too runny, add a touch more powdered sugar). Glaze each donut and sprinkle with crushed freeze dried raspberries.