I went to an orangetheory workout for the first time in 2 1/2 weeks and it left me exhausted and hungry when I got back home. Luckily I had a few of these in the fridge waiting on me (insert heart eyes here). I warmed them up and paired with a little nut butter + full fat greek yogurt. Adding extra fat and protein helps keep me full longer! But they’re also delicious on their on!

Warmed blueberries are one of my favorite things to bake with. They top off a dessert or breakfast in the best way! You can never have too many I added more on top of these donuts because if you add too many in the recipe, the donuts fall apart a bit. So be conservative while baking and you can always top with more later.

My dream scenario is eating a few of these out on our porch with a cup of coffee and the dogs behaving haha. Going to be on repeat all summer over here! Hope you enjoy these paleo lemon blueberry donuts as much as I do!

Some other favorite paleo breakfasts:

Paleo Protein Bites

Chocolate Paleo Waffle

Single Serving Paleo Banana Bread

The donut pan I use linked here on amazon!

Paleo Lemon Blueberry Donuts

These paleo, gluten free, healthy donuts are loaded with flavor and the perfect texture! A great meal prep breakfast option. #paleo #glutenfree #paleobreakfast

Prep Time

5 minutes

Cook Time

15 minutes

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Ingredients

1/2 cup almond flour 

2 tbsp coconut flour 

1/2 tsp baking soda 

2 eggs (whisked) 

1/4 cup maple syrup 

1 1/2 tsp lemon extract 

1 tbsp ghee or butter (warmed) 

1/4 cup blueberries 

Method

1. Preheat the oven to 350F
2. In a bowl, add the eggs and whisk 
3. Then, add in everything else besides the blueberries. Mix well with either a hand mixer or immersion blender until smooth. 
4. Add in blueberries and stir in with a spatula
5. Spray a mini donut pan with non stick spray and use a spoon to add the mixture to the pan. 
6. Bake at 350F for 15 minutes. 
7. Top with additional blueberries (you can warm them in the microwave if you want them gooey!) and serve with nut butter and greek yogurt- so good! 

Notes

Recipe makes 6 mini donuts. I added more warmed blueberries on top after I baked them! 

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You all know I love love love sweet potatoes (I think in 5 months, I’ve made over 20 different sweet potato recipes…). They’re so inexpensive and really are so versatile. This recipe does use more expensive ingredients (almond flour and tapioca flour) but the sweet potatoes are one element that are definitely budget friendly. It’s all about compromise and picking what you find important to splurge on

Seriously- just 6 ingredients in this! Mashed cooked sweet potato, tapioca flour, almond flour, baking soda, ghee, and eggs. If you don’t have ghee on hand- you can use regular butter for sure.

I mixed everything together in a bowl then used a 1/4 cup measuring cup to scoop the batter into the right portions. I lined a pan with parchment paper which helps the biscuits not to stick.

I topped my biscuit with easy organic butter and mashed raspberries but my 2 ingredient blackberry jam would be delicious

Enjoy and save- I froze half the batch for later on! Easy to pull out of the freezer and toast. A great meal prep breakfast

Hope you love these sweet potato biscuits as much as I did!

Interested in more easy, paleo breakfasts? Check out my:

Paleo Sweet Potato Waffle

Paleo Protein Bites

Paleo Banana Pancakes

Single Serving Paleo Banana Bread

Sweet Potato Biscuits

These sweet potato biscuits are made with only 6 ingredients. They’re a delicious paleo, gluten free, easy, and healthy breakfast. A great healthy meal prep as well!

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Ingredients

1 cup mashed, cooked sweet potato

3 eggs

2 1/2 cups almond flour

1 tsp baking soda

1/2 cup tapioca flour

1/4 cup ghee or butter

Method

1. Preheat oven to 400F
2. In a bowl- whisk the 3 eggs. Then add in mashed sweet potato, ghee(softened), tapioca flour, almond flour, and baking soda. Mix it all together either with a fork or spatula.
3. Use a 1/4 measuring cup to measure out the biscuits
4. Line a baking sheet with parchment paper. Scoop out batter to make the biscuits with the measuring cup. Makes 9-10 biscuits
5. Bake for 23-25 minutes at 400F
6. Remove and serve with whatever you want! My 2 ingredient blackberry jam would be delicious

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