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1
Preheat oven to 350u00b0F. Lightly grease donut pan and set aside.
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2
Whisk almond flour, tapioca starch, coconut flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl. Whisk melted coconut oil, egg, honey, almond milk, vanilla, lemon juice, and zest until completely combined. Pour wet ingredients into dry ingredients and mix until combined.
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3
Spoon batter into the donut pan, filling 2/3 to 3/4 full. Bake for 9-11 minutes or until edges are lightly browned. Allow to cool for 2 minutes before transferring to a cooling rack. Bake remaining donut batter, then transfer to the cooling rack. Allow donuts to cool completely.
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4
Whisk all of the glaze ingredients. If glaze is too thick, add 1 teaspoon warm water at a time until desired consistency. Dip each donut into the glaze and place back on the cooling rack for the glaze to set.
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5
Serve immediately. Store any leftovers in an airtight container at room temperature or in the fridge for up to 2 days.
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6
Note: To make flax egg, combine 1 tablespoon flaxmeal and 2 1/2 tablespoons water. Stir and let sit for 5 minutes until thickened.
