Go Back


Anya Kaats
Course dairy free, donut, glutent free, grain free, health coach, iin, paleo, zevia



  • 1 teaspoon lime juice or equivalent juice from fresh key limes
  • ¼  cup Mountain Zevia
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ¼  teaspoon salt
  • 1 + ¼  cups almond flour
  • 1 teaspoon baking soda
  • 1-2 tablespoons ghee


  • 3 teaspoons lime juice or equivalent from fresh key limes
  • 2 tablespoons Mountain Zevia
  • ¼  cup coconut butter, softened but not melted
  • 1  tablespoon maple syrup
  • water, optional
  • lime zest for garnish, optional


  • Preheat oven to 375.
  • Zest 10-15 key limes as a garnish. This step is optional.
  • Combine all wet donut ingredients aside from ghee in a medium size bowl and whisk until well combined.
  • In a separate bowl, combine all dry donuts ingredients and whisk until all clumps have been removed.
  • Combine wet and dry ingredients and mix until well combined.
  • Generally grease a donut pan with ghee and using a piping bag or zip lock with a hole cut into the bottom corner, gently pipe the batter into the donut pan. The molds should be just about ¾ of the way full.
  • Place in the oven and bake for 10-12 minutes or until a toothpick can be inserted and comes out clean.
  • While the donuts are baking, combine all frosting ingredients in a small bowl and whisk to combine.
  • If the frosting seems too thick, add a bit of water, one teaspoon at a time.
  • Once the donuts have been removed from the oven and cooled, gently dip them into the frosting.
  • Eat right away while the frosting is soft or store in the fridge and let come to room temperature before serving.