Preheat the oven to 350°F and grease a doughnut pan.
In a medium size bowl, mix together the coconut flour, baking powder, erythritol, cinnamon, ginger, and salt.
In another bowl, whisk together the eggs, milk, and vanilla.
Sprinkle the xanthan gum over top and whisk.
Add the melted oil and whisk once more.
Add the egg mixture to the flour and stir with a fork.
Fill the doughnut wells about ¾ of the way with the batter.
Bake for 10 minutes.
Note: You can test to see if it is done by inserting a toothpick into the center. If the toothpick comes out clean, it is done.
Combine the cream cheese, erythritol, lemon juice and almond milk in a small bowl.
Note: If the frosting is too thin, add more erythritol.
Gently fold the blueberries into the frosting.
Dip the cooled doughnut into the frosting and swirl around.
Optional: Top with lemon rind.
Serving Size 1 Donut
Servings 10
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
