I’m really loving the color purple, it’s on the Hip Shake logo, grapes, taro, blackberries…EVERYTHING I love is purple. I feel like I’m back in Middle School in the Unicorn club as Jessica Wakefield in Sweet Valley High! It’s so magical so I thought I’d make something scrumptious, paleo friendly and you guessed it, purple.

Rosemary Lemon Donut With Blackberries

I love donuts. They’re an anytime snack if I’ve ever seen one. I combined my love of donuts with my fave berry, blackberries. I promise this treat is not too sweet, but will still satisfy your sweet tooth. The maple syrup we used in this paleo recipe is special. It uses Lakanto Monk Fruit as a sweetener. What’s Lakanto and Monk Fruit? This brand is awesome, they’re all about finding natural sugar-free sweeteners. Monk fruit is a kind of gourd that has a natural sweetness so it has zero calories and zero glycemic index which makes it the healthiest alternative to sugar ??

Paleo Diet

I have been fighting my PCOS with dance workouts and a paleo diet. Of course, it was hard to cut carbs in the beginning, but it’s also been so fun looking for alternatives to my favorite food and making them my own. I’m so excited to share this recipe not only because it’s delicious, but also because I LOVE rosemary and blackberries! This is a great snack for all ages and for anytime of day. Share photos of your Rosemary Lemon Donut with Blackberries on social media and use #hipshaker so I can give you a virtual high five, babe!

Paleo Friendly Donut Recipe


Rosemary Lemon Donut
  • 1 egg white, room temp
  • 1 c almond flour
  • 2 tbsp coconut flour
  • 1/4 c arrowroot flour
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 tsp rosemary
  • 2 eggs
  • 1/4 c maple syrup
  • 1 lemon, juice & zested
Blackberry Glaze
  • 1 1/2 c blackberries
  • 1 Tbsp lemon juice
  • 1/4 c coconut oil, warmed
  • 1 lemon zested for topping


  1. Preheat oven to 250F. Beat the egg white until soft peaks form in a small bowl.
  2. In a medium bowl, add the rest of the donut ingredients & mix. Fold in egg white & stir to combine.
  3. Place mixture in a piping bag/ ziplock bag with cut corners. Grease a 6pc donut tray & fill. Bake for 20-23 min.
  4. Blackberry Glaze: Mix blackberries & lemon juice in a food processor. Transfer to small pot. Heat blackberry puree on low heat & add coconut oil.
  5. Let the donuts cool for 5 min. Dip donuts in blackberry puree to coat. Sprinkle lemon zest on top.

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