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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!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 mini donuts
Calories 110 kcal
Ingredients
- 2 large eggs room temperature
- 1/4 cup unsweetened almond milk
- 2 tablespoons pure pumpkin puree NOT pumpkin pie filling
- 1 teaspoon vanilla extract
- 2 tablespoons melted ghee OR butter if not paleo
- 1/4 cup granulated monkfruit sweetener , can also use granulated sweetener of choice
- 1 cup super-fine blanched almond flour
- 1/2 tablespoon coconut flour
- 1/4 teaspoon xanthan gum
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 fine sea salt
- mini donut pan
TOPPING CHOICES:
For the Pumpkin Spice Coating:
- 1/4 cup granulated monkfruit sweetener , can also use granulated erythritol OR SWERVE
- 1 teaspoon pumpkin pie spice
- 1 1/2 tablespoons melted ghee , or buttter if not paleo
For the Chocolate Glaze:
- 2 ounces Sugar free chocolate , melted
- 1 teaspoon coconut oil , melted
- 1 teaspoon powdered monkfruit sweetener
Instructions
FOR THE DONUTS
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In a large bowl, whisk together the eggs, almond milk, pumpkin puree, melted ghee, vanilla & monkfruit sweetener, until smooth and combined.
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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 & stir until just combined.
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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.)
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Bake in preheated oven 350F for 12-15 minutes (for mini) or (21-24 minutes for regular-sized) until golden brown.
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Remove pan from the oven and set aside until the donuts are cool enough to handle.
FOR THE PUMPKIN SPICE COATING:
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While the donuts are baking, stir together the granulated sweetener and pumpkin pie spice in a small bowl.
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In a separate small heat-safe bowl, melt ghee (or butter).
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Take each cooled donut and lightly dunk in melted ghee then roll into the cinnamon/sweetener coating.
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Repeat with remaining donuts.
FOR THE CHOCOLATE GLAZE:
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Add the chopped chocolate and coconut oil to a small heat-safe bowl & melt in microwave. Stir in sweetener until combined.
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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.
Nutrition Facts
Keto Pumpkin Donuts
Amount Per Serving (1 donut)
Calories 110
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g15%
Carbohydrates 3g1%
Fiber 1g4%
Protein 3g6%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.