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Proudly Australian

Raspberry Doughnuts

It's #DoughnutWeek and we're celebrating with a slew of all new sugar-free doughnut recipes! These Raspberry doughnuts are the perfect after work treat -  they're also the perfect before bed treat, breakfast treat, brunch treat, 2 am munchies treat - well, you get the point, they're delicious! Go on, have a go!


  • 1 cup plain flour
  • 1/3 cup Natvia
  • 1 tsp baking powder
  • ¼ tsp cinnamon
  • Pinch of salt
  • 1 egg
  • 1 tbsp butter, melted
  • 1/3 cup almond milk + extra
  • 1 tsp vinegar
  • 1 tsp vanilla
  • ½ cup raspberries
  • ½ cup raspberries
  • ½ cup powdered/blended Natvia
  • Squeeze of lemon
  • 25g of butter


  1. Preheat your oven to 190 degrees and spray a donut tray with oil
  2. Combine almond milk and vinegar and set aside for 5 minutes
  3. Combine all dry ingredients in a mixing bowl
  4. Add in wet ingredients and stir until almost combined
  5. Gently fold in raspberries
  6. Place mixture into piping bag and snip off the end. Carefully pipe mixture into prepared pan, filling about ¾ of the way full
  7. Put in oven for 7-10 minutes until baked. Allow to cool in the tray before turning out onto a wire rack and allow to cool completely
  8. To make the raspberry glaze, place raspberries, powdered/blended Natvia and lemon in a saucepan over a med-high heat. Allow the raspberries to break down and bring to the boil
  9. Take off the heat and blend with a stick blender until smooth. Place back on the heat and stir through butter until its melted and glossy
  10. Pour glaze through a strainer and using the back of a spoon or spatula, press down on the glaze to ensure you get the most out of it. Discard of the seeds
  11. Glaze donuts and allow to cool
No nutritional info supplied

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