Lemon Yogurt Donuts with Glaze and Frosting (Sugar Free)

What's better than donuts?  How about Lemon Yogurt Donuts with Glaze and Frosting?  All while being Sugar-Free?  This recipe uses stevia in place of sugar and will please the sweet tooth!


Donut Ingredients:

  • 1 ½ cups of flour
  • 2 tsp of baking powder
  • ½ teaspoon salt
  • 1 cup plain whole milk yogurt
  • 1 1/3 cups Stevia in the Raw instead of sugar
  • 3 Extra Large eggs
  • 2 tsp grated lemon zest 2 lemons
  • ½ tsp of vanilla extract
  • ½ cup of unsweetened applesauce instead of oil
  • 1/3 cup freshly squeezed lemon or lime juice

Glaze Ingredients:

  • 1 cup of Stevia in the Raw or confectioners’ sugar
  • 2 Tablespoons of freshly squeezed lemon juice

Yogurt Frosting:

  • 2 cups plain low fat Greek yogurt
  • 2 tsp pure vanilla extract
  • 1/2 cup Stevia in the Raw (or 1 cup powdered sugar)


  1. Preheat the oven to 350 degrees F. Grease and flour two six cavity donut pans or use one donut pan and use a cupcake pan for the rest.
  2. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup of Stevia in the Raw, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the applesauce into the batter, making sure it’s all incorporated. Pour the batter into the prepared donut pans and bake for about 20-30 minutes, or until a cake tester placed in one of the donuts comes out clean.
  3. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the stevia dissolves and the mixture is clear. Set aside.
  4. When the donuts are done, allow them to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the donuts are still warm, pour the lemon-stevia mixture over the cake and allow it to soak in. Cool completely.

Frosting Instructions:

  1. To make the frosting: Place a fine-mesh strainer over a small bowl. Place yogurt in strainer.
  2. Wrap with plastic wrap and place in fridge to drain, at least two hours and preferably overnight. This step is important, otherwise the yogurt will be too liquid to make proper frosting.
  3. Using an electric hand mixer on medium speed, beat together the strained yogurt, the vanilla and the powdered Stevia until the frosting thickens, about 2 minutes.
  4. Cover and place in fridge for 30 minutes or overnight while the cupcakes bake and cool.

Recipe Notes

Donuts Adapted from Lemon Yoghurt Cake (Food Network) – Author Ina Garten