Lemon Ricotta Homemade Doughnuts

Try these delicious homemade baked doughnuts if you want something sweet in the morning paired with a cup of coffee or matcha! With the substitution of whole wheat flour I added fiber to the doughnuts to avoid spikes in blood sugar and sustained fullness. These are super easy to make and ready to eat in less than 30 minutes from start to finish!

Lemon Ricotta Homemade Doughnuts 

Printable version found here: Lemon Ricotta Homemade Doughnuts


  • 1 1/4 cup whole-wheat flour
  • 2 teaspoons baking powder
  • 1/4 cup sugar
  • 3 eggs
  • 8 ounces ricotta, whole or skim
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice (or grated lemon zest)

(Adapted from Local Haven)


Preheat oven to 350 degrees. Use baking spray to coat doughnut pan.

In a medium bowl add all ingredients (how easy is that?). Stir until combined.

Fill the doughnut pans three quarters full with the batter (I fill a ziploc bag and cut off the end to easily fill doughnut pans). Bake for 15-17 minutes. Let them cool in the pan for 5 minutes. Then remove doughnuts and allow to further cool.

Topping ideas: powdered sugar, honey, or jam. However, they are also perfect as is.



-Cinthia Scott, RD, LD, CNSC 

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