Strawberry Rhubarb Crumble Donuts - Bakerlita.Market

Strawberry Rhubarb Crumble Donuts Jump to Recipe ↓

by Andrea Witthoeft October 26, 2022 0 Comments

Strawberry Rhubarb Crumble Donuts

WOW, I haven's posted a new blog post since last year at this time, right before
my daughter was born. I wanted to update you all and tell you my goals for
serving you with new delicious weekly recipes & step-by-step videos is my 2023
desire. Thank you for your patience with me becoming a new mama.

I know these Strawberry Rhubarb Crumble Donuts are more of a summer treat,
however, I found this recipe a perfect transitioning recipe into my favourite cozy
autumn season. These donuts are 100% gluten-free, sugar-free, grain-free & of
course can be made dairy-free also with my suggested alternatives.

Watch step-by-step how to make these scrumptious donuts on my YouTube
Channel, oh, and don't forget to subscribe so you don't miss my new weekly


These delicious keto & paleo approved donuts are loaded with a warming touch of
cinnamon & a hint of almond extract makes for a cozy afternoon with a cup of tea!

Strawberry Rhubarb Crumble Donut Recipe

Dry ingredients:
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 3 tablespoons psyllium husk powder
  • 1/4 cup (Organika) grass-fed collagen
  • 1/2 cup monk fruit golden (Lakanto)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons instant yeast
  • 1 teaspoon sea salt
  • 1 cup chopped strawberries
  • 1 cup chopped rhubarb

Wet ingredients:
  • 4 free-run eggs room temp
  • 1 tablespoon apple cider vinegar
  • 1/4 cup avocado oil
  • 1/2 cup Greek yogurt - full-fat
  • — use coconut yogurt for DF
  • 1 tablespoon honey - activates the yeast
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon pure vanilla extract + almond extract

Crumble topping:
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 3 tablespoons grass-fed butter - soft
  • — use coconut oil or palm shortening for DF
  • 1/2 cup monk fruit (Lakanto) + cinnamon to taste

Sweet glaze:
  • 1 cup powdered monk fruit @Lakanto
  • 1/4 cup coconut milk full-fat 

NOTE: You can find all my favourite baking ingredient brands for baking with here:

 And all my favourite bake/ware brands (like the silicone donut pan I always to bake my donuts) for baking with here:


  1. Preheat oven to 350°F/180°C.
  2. Mix all dry ingredients in a bowl. Add the chopped strawberries & rhubarb.
  3. NOTE: Make sure strawberries & rhubarb are finely chopped into small pieces. Whisk together with the dry ingredients, and set aside.
  4. Add all the wet ingredients to a stand mixer or regular bowl. Whisk until well incorporated.
  5. Add the dry ingredients to the wet, and mix/whisk again until well incorporated.
  6. Using a rubber spatula, scrape donut dough around the bowl, and use a large cookie scoop to transfer the dough into a piping bag (you can also use a big ziplock bag).
  7. Grease a silicone donut baking pan with coconut or avocado oil to ensure it does not stick.
  8. Cut the bottom of the piping bag & squeeze out the dough just enough to fill halfway up to the rim of the donut pan.
  9. Crumble: Place all the crumble ingredients into a bowl and, using your hands, mix the crumble until it is well incorporated.
  10. Crumble the topping generously on each donut. 
  11. Bake for 17-20 minutes at 350°F/180°C.
  12. As the donuts are baking, you can prepare the sweet glaze.
  13. Sweet glaze: Add powdered sweetener and lemon juice to a small bowl, whisk until smooth. 
  14. Once the donuts are out of the oven, wait about 10 minutes before flipping them over on a cooling rack. Let donuts cool for an additional 20 minutes in the fridge.
  15. Using a small spoon, garnish the top crumble with the sweet glaze &  enjoy!
  16. Refrigerate and store in an airtight container for one week, or freeze for three months.
  17. Serve them cold, or take them out of the fridge 20min before eating.

Blessings #BakeTheBakerlitaWay

Andrea Witthoeft 

Andrea Witthoeft
Andrea Witthoeft


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