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5 from 1 vote

Greek Yogurt and Lemon Donuts

Light and moist low FODMAP baked donuts recipe with greek yogurt and a delicious citrus glaze. A healthy alternative, also gluten free and low in lactose.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: Low Fodmap
Keyword: donut, lactose free yogurt, lemon
Servings: 4


  • 1/2 cup | 2,4 oz | 70g rice flour
  • 1/3 cup | 1,7 oz | 50g tapioca
  • 1/4 cup | 0,85 oz | 24g almond meal
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tbsp butter
  • 1/4 cup | 1,4 oz | 40g brown sugar
  • 2 eggs
  • 4,4 oz | 125g greek yogurt (naturally lactose free) or lactose free yogurt - leave a tablespoon for the glaze
  • 1 tsp lemon zest
  • ½ tsp vanilla extract

For the lemon glaze

  • 1 cup | 4,4 oz | 125g icing sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon greek yogurt or lactose free yogurt
  • 1 tablespoon lemon zest optional


  • Preheat oven to 325ºF/ 160ºC.
  • In a large bowl whisk the sugar with the butter for 2 minutes. Add in the eggs and beat until the batter starts to bubble.
  • Add in the yogurt, lemon zest and vanilla extract and combine.
  • In another bowl, combine flour, tapioca, almond meal, baking powder and salt and slowly add to the batter, beating until completely blended.
  • Spoon the batter into a donut pan or donut molds and bake for 15-20 minutes, or until golden.
  • Remove from the oven and leave to cool for 10 minutes before unmolding.
  • Dip with...

Lemon glaze

  • Whisk together icing sugar and lemon juice until smooth. Add in the greek yogurt and whisk well.
  • Dip each donut into the glaze and sprinkle with lemon zest (optional).