keto pumpkin donuts

Keto Pumpkin Donuts - an easy recipe for baked pumpkin donuts coated in a pumpkin spice sugar free coating. Perfect for a gluten free, low carb and delicious fall breakfast!

Keto Pumpkin Donuts

eggs room temperature

almond milk

pumpkin

vanilla extract

ghee (OR butter if not paleo)

granulated monkfruit sweetener (, can also use granulated sweetener of choice)

almond flour

coconut flour

xanthan gum

pumpkin pie spice

cinnamon

baking powder

baking soda

fine sea salt

mini donut pan

granulated monkfruit sweetener (, can also use granulated erythritol OR SWERVE)

ghee (, or buttter if not paleo)

Sugar free chocolate (, melted)

coconut oil (, melted)

powdered monkfruit sweetener

In a large bowl, whisk together the eggs, almond milk, pumpkin puree, melted ghee, vanilla, melted ghee &amp; monkfruit sweetener, until smooth and combined.

In a separate medium bowl, combine the almond flour, coconut flour, xanthan gum, , pumpkin pie spice, cinnamon, baking powder, baking soda and salt. Slowly add the dry ingredients to the wet ingredients &amp; stir until just combined.

Transfer batter evenly into a greased 12 cavity silicone mini donut pan (or drop into mini muffin tins) (filling 3/4 full). (Or you can also use a 6 cavity silicone donut pan for regular-sized donuts.)

Bake in preheated oven 350F for 12-15 minutes (for mini) or (21-24 minutes for regular-sized) until golden brown.

Remove pan from the oven and set aside until the donuts are cool enough to handle.

While the donuts are baking, stir together the granulated sweetener and pumpkin pie spice in a small bowl.

In a separate small heat-safe bowl, melt ghee (or butter).

Take each cooled donut and lightly dunk in melted ghee then roll into the cinnamon/sweetener coating.

Repeat with remaining donuts.

FOR THE PUMPKIN SPICE COATING:

Add the chopped chocolate and coconut oil to a small heat-safe bowl &amp; melt in microwave. Stir in sweetener until combined.

Dip the cooled donuts into the chocolate (double-dip if you want a thicker glaze) and place in the fridge until the chocolate coating has set.

FOR THE CHOCOLATE GLAZE:

Fluffy, tender, and spiced to perfection, these Keto Pumpkin Donuts will delight your tastebuds! These easy baked donuts are brushed with butter and dipped in a cinnamon &quot;sugar&quot; coating for a delicious fall treat.

Keto Pumpkin Donuts Recipe

pumpkin puree

butter

Swerve Brown

eggs (room temperature.)

vanilla

tsp baking powder

tsp pumpkin pie spice

tsp salt

water

granulated sweetener

tbsp butter

Preheat the oven to 350ºF and grease 10 wells of a non-stick donut pan. If yours only holds 6 like mine, you may need to work in batches.

In a large bowl, whisk together the pumpkin, butter, sweetener, eggs, and vanilla extract until well combined.

Add the almond flour, protein powder, baking powder, and salt and stir until well mixed. Add water 1 tablespoon at a time until you have a thick but easily scoopable consistency. It should be like a thick cake batter.

Spoon the batter into the prepared pan, filling the donut wells about 3/4 full. Bake 15 to 20 minutes, or until the tops are just firm to the touch.

Remove and let cool in the pan 15 minutes before transferring to a wire rack to cool completely.

Donuts

In a shallow bowl, whisk together the sweetener, pumpkin pie spice, and cinnamon. Brush the donuts with the melted butter on both sides, then dip into the sweetener mixture.

You can also simply sprinkle the sweetener mixture overtop the donuts.

Coating

I made these today and just had one with my evening coffee. They are fantastic and easy to make. I baked mine for 15 minutes and that was perfect. For me, the recipe yielded 8 donuts. I did add some pumpkin spice mix to the batter as 4 are going to be eaten without the sugar coating. Thank you for your recipes. This Type2 loves all of them! Glucose is 85 an hour after eating one! 🩸😊 Too bad I can’t submit a pic. They look as good as they taste.

These are delicious, especially a few days after making. However, they are rather substantial. I ended up cutting the donuts into quarters. Also, using the six donut pan, there was leftover batter which I baked in a mini cupcake pan. They came out about the size of donut holes. I think I'll make them this way in the future. Little bites of deliciousness!

I, too, will give you accolades and much appreciation 👏🏻👏🏻 for your time and talent creating such great recipes and videos!  These’d are delicious plain, sugared or iced I believe!  I  just purchased the Dash multi treat maker with plates for bite-size muffins, mini donuts and mini waffles…the donuts came out perfect and the muffins are fantabulous, tho could you give a gram weight to your regular donut so I can determine equiv for the mini size?  I’m thinking maybe 3 mini to 1 regular size.  Thanks again!

Oh my!!! These are absolutely amazing! They satisfied an intense desire for pumpkin during the holiday season without sabotaging my diet! Thank you for all your research in making some of the most tender and flavorful creations!!

I have made many of your other recipes with success, but every one of your doughnut recipes I try doesn't turn out. Don't get me wrong; they taste great, but they stick to the pan (even though it's supposedly a nonstick pan and I grease it well to boot). I am asking for a new doughnut pan for Christmas because I'm pretty sure it's the pan and not your recipe. I've never had a problem with any of your recipes turning out except the doughnuts, so the pan seems to be the common denominator. Hopefully after Christmas, I can come back and follow up with how this recipe works with a different doughnut pan. 

With that said, the "pumpkin doughnut crumbles" with a dollop of whipped cream (made with powdered monkfruit sweetener) sprinkled with a spoonful of the cinnamon-sugar coating is delicious. I 100% recommend. I'm giving it 5 stars for sure. If I were more ambitious, I think an entire recipe of these doughnuts layered with whipped cream would also make a good small trifle for Thanksgiving day (maybe add a layer of some of your caramel sauce?). And one day, presumably after Christmas, hopefully I'll get some perfect doughnuts out of this recipe too.

These are a delight - nice flavour. I am wondering-the donut is cakey which is nice but if I prefer the donut to be more firm similar to a cake donut.  do you know what might happen if I increased the protein powder from 1/3c to 1/2 c - would that create a more firm donut?  Would the egg white powder make it more firm?  I usually use the protein powder in all your recipes instead of egg white powder...just wondering.  Thanks, love your recipes.  I've now lost 70lbs on keto! and now maintaining.  So thankful for all your recipe guidance!

Fabulous!  My first-ever keto bake  (just recently found your site).  Surprisingly light and fluffy.

So good!! I filled 9 silicone donut molds and air fried at 350 degrees for around 8 minutes. Moist and delicious! Thank you!

These are absolutely delicious, light and airy with a wonderful pumpkin taste!!!

Made these last year and I am getting ready to make them again and just like last year, the pumpkin pie spice is listed in the ingredients for the donuts, but NOT in the instructions! Please fix this so I don't mess up again! 😁

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Keto Pumpkin Donuts Recipe

Top 2 keto pumpkin donuts recipes from across the web

The most viewed keto pumpkin donuts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Keto Pumpkin Donuts

Keto Pumpkin Donuts Recipe

The most viewed keto pumpkin donuts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine