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4 mins
8 mins

¼ cup + 2 tbsp (45g) All purpose flour
1 scoop(31g) Isopure Zero Carb - Creamy Vanilla
1 tbsp (10g) Truvia sweetener*
½ tsp baking powder
¼ cup (56g) unsweetened applesauce
¼ cup (56g) plain, nonfat Greek yogurt
1 whole egg
½ lemon (about 2 tbsp) Lemon juice
1 scoop (31g) Isopure Zero/Low Carb - Creamy Vanilla
1 tbsp (10g) Stevia sweetener
½ lemon (about 2 tbsp) Lemon juice
2 tbsp. Water


  1. Preheat oven to 350F. Spray a 6-spot donut pan with nonstick cooking spray.
  2. Add all donut ingredients to a bowl and gently stir together until a smooth batter is formed.
  3. Pour batter into a ziploc or piping bag. Cut the end off and pipe donut batter into each of the prepared spots in the donut pan.
  4. Bake at 350F for 8 minutes. Be careful not to overbake or they will dry out easily. Let completely cool.
  5. For lemon vanilla glaze, add all ingredients to a bowl. Mix until a smooth glaze is formed.
  6. Dip each cooled donut into the glaze. Top with candied lemon peel if desired and enjoy!

NOTE: *stevia is sweeter than sugar. If you are using a sweetener that measures 1:1 with sugar, use 2 tbsp (20g).


Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.