Pre-heat oven to 350*F.
In a large bowl, add all of your dry ingredients including the lemon zest and sweetener and mix.
In a measuring cup, add your cream and lemon juice and set aside.
In another bowl, melt your butter and then add the 2 eggs and vanilla extract, whisk well with a fork.
Pour the butter mixture as well as your cream and lemon juice into the dry ingredients.
Mix until a thick batter forms.
Add your chia seeds and mix once more until combined.
Put this batter into a piping back with a large open end or a large ziplock and cut off the corner (alternatively you can scoop the batter into muffin tins now if you don't have a donut pan).
Grease your donut pan well with oil or butter and then begin piping your batter into the donut molds.
Bake for 18-22min or until donuts are lightly browned on top. (My oven cooks slower so maybe give them a check a few minutes early.
While the donuts are baking, make your glaze by whisking the above 3 ingredients in a bowl until smooth.
Let the donuts cool completely. Using a butter knife, go around the edges and then gently lift to remove the donuts from the pan.
Have a wire rack ready if you own one and place the donuts on it, then place the wire rack above a large tray or cookie sheet to catch the excess glaze.
Drizzle each donut generously with glaze. Repeat for all 15 donuts.
Once the glaze has hardened you can move them to a plate for serving OR store them in an airtight container on the counter between layers of wax paper (you can also freeze them this way to preserve them for longer). Enjoy your Keto Lemon Chia Seed Donuts!