why make this recipe
This recipe gives you a soft, spiced donut that fits a keto diet. It uses almond flour and low-carb sweetener. You get pumpkin flavor without extra sugar. Make it for a fall snack, breakfast, or small dessert.
introduction
These Keto Pumpkin Donuts are simple and quick. They use pantry-friendly keto ingredients. The texture is tender and the cinnamon coating adds a nice crunch. You can bake them in a donut pan and enjoy warm.
how to make Keto Pumpkin Donuts
Follow the simple steps below to make the donuts. The batter is easy to mix and the bake time is short.
Ingredients :
- 1 cup almond flour
- 1/2 cup pumpkin puree
- 2 large eggs
- 1/4 cup erythritol or other keto-friendly sweetener
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 2 tbsp melted butter
- 1/4 cup cinnamon (for coating)
- 2 tbsp erythritol (for coating)
Directions :
- Preheat the oven to 350°F (175°C) and grease a donut pan.
- In a mixing bowl, combine almond flour, pumpkin puree, eggs, erythritol, baking powder, pumpkin pie spice, vanilla extract, and melted butter. Mix until well combined.
- Spoon the batter into the donut pan, filling each cavity about 3/4 full.
- Bake for 18-20 minutes until a toothpick inserted into the center comes out clean.
- Let the donuts cool slightly before removing from the pan.
- In a small bowl, mix the cinnamon and erythritol for the coating.
- Brush the warm donuts with melted butter and then roll them in the cinnamon coating.
- Enjoy your delicious Keto Pumpkin Donuts!
how to serve Keto Pumpkin Donuts
Serve warm for best flavor. Pair with black coffee or unsweetened tea. You can also top with a light sugar-free glaze or a dollop of whipped cream if you like.
how to store Keto Pumpkin Donuts
Cool completely before storing. Keep in an airtight container at room temperature for 1-2 days. For longer storage, refrigerate up to 5 days. To freeze, place in a single layer on a tray, freeze, then store in a freezer bag for up to 2 months. Thaw and warm before serving.
tips to make Keto Pumpkin Donuts
- Use room-temperature eggs for an even batter.
- Measure almond flour by spooning it into the cup and leveling off.
- Do not overfill the donut pan; leave space for the donuts to rise.
- If batter seems too thick, add 1 tsp of almond milk at a time until it reaches a scoopable consistency.
- Roll donuts in the cinnamon mix while warm so the coating sticks well.
variation (if any)
- Add 1/4 cup chopped pecans or walnuts to the batter for crunch.
- Mix 1/4 tsp ground ginger or cloves with the pumpkin pie spice for stronger spice.
- Make a sugar-free glaze with powdered erythritol and a little unsweetened almond milk and drizzle on top.
FAQs
Q: Are these donuts low carb?
A: Yes. They use almond flour and erythritol, so carbs are much lower than regular donuts.
Q: Can I use canned pumpkin puree?
A: Yes. Use plain pumpkin puree, not pumpkin pie filling.
Q: Can I use a different sweetener?
A: You can use a 1:1 keto sweetener that measures like sugar. Adjust to taste.
Q: Can I bake these in a muffin tin instead?
A: Yes. Bake for about 18-22 minutes for mini muffins or 20-25 minutes for larger muffins.
Q: Are these gluten-free?
A: Yes. They are gluten-free if you use almond flour and check all ingredient labels.
Conclusion
Try more ideas and variations from other keto bakers. For a similar recipe and extra tips see Keto Pumpkin Donuts – BEST Low Carb Recipe / Paleo / Sugar Free. You can also compare another popular version at Keto Pumpkin Donuts – All Day I Dream About Food.
Keto Pumpkin Donuts
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a donut pan.
- In a mixing bowl, combine almond flour, pumpkin puree, eggs, erythritol, baking powder, pumpkin pie spice, vanilla extract, and melted butter. Mix until well combined.
- Spoon the batter into the donut pan, filling each cavity about 3/4 full.
- Bake for 18-20 minutes until a toothpick inserted into the center comes out clean.
- Let the donuts cool slightly before removing from the pan.
- In a small bowl, mix the cinnamon and erythritol for the coating.
- Brush the warm donuts with melted butter and then roll them in the cinnamon coating.