Description
Soft and flavorful Keto Pumpkin Donuts made with almond flour, pumpkin puree, eggs, and warm pumpkin spice. These easy baked low-carb donuts are perfect for fall breakfast or dessert.
Ingredients
1 1/2 cups almond flour
1/2 cup pumpkin puree
2 large eggs
1/4 cup unsalted butter, melted
1/3 cup granulated keto-friendly sweetener
1 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1 tsp vanilla extract
1/4 tsp salt
Instructions
1. Preheat the oven to 350°F (175°C) and lightly grease a 6-cavity donut pan.
2. Whisk together the almond flour, baking powder, pumpkin pie spice, cinnamon, and salt in a medium bowl.
3. In a separate bowl, whisk together the pumpkin puree, eggs, melted butter, keto sweetener, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients and stir until a thick, smooth batter forms.
5. Transfer the batter to a piping bag or spoon it into the donut cavities, filling each about 3/4 full.
6. Bake for 15–18 minutes, or until lightly golden and a toothpick inserted into the donuts comes out clean.
7. Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack.
8. Cool completely before adding the optional glaze or serving.
Notes
Use pure pumpkin puree rather than pumpkin pie filling.
Grease the donut pan well to make removal easier.
Do not overmix the batter.
Do not overbake, as almond flour can become dry.
Optional toppings include powdered keto sweetener, cinnamon, chopped pecans, or a keto-friendly glaze.
Store in an airtight container for up to 5 days in the refrigerator.
- Prep Time: 10 Minutes
- Cook Time: 18 Minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Donut
- Calories: 245
- Sugar: 2g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 75mg