Keto Pumpkin Donuts – All Day I Dream About Food

Pumpkin spice lovers, are you with me? Because it is time to make the donuts!

I whipped up these Keto Pumpkin Donuts recently and was delighted by both the flavor and the texture. They have all the cozy goodness of a donut from Starbucks or Dunkin, with a mere fraction of the carbs.

They are just the thing to satisfy that pumpkin spice craving! You also can’t go wrong with my Keto Pumpkin Muffins.

Ingredients you need

• Pumpkin puree: Look for pure pumpkin, and make sure you aren’t buying pumpkin pie filling.
• Brown sugar replacement: Brown sugar replacements like Swerve give these keto pumpkin donuts a richer, more authentic flavor. But regular granulated sweetener will work as well. Please see the Expert Tips section for more info.
• Almond flour: Use a finely ground almond flour for better texture. This recipe won’t work with coconut flour but you can use sunflower seed flour for a nut-free version. Make sure to add a tablespoon of lemon juice to offset the green reaction.
• Protein powder: Adding whey protein powder makes the donuts lighter and fluffier, as well as helping them hold their shape. You can use egg white protein if you prefer.
• Pumpkin pie spice: I usually use a spice mix, but you can also make it yourself with ginger, cinnamon, nutmeg, and a little bit of cloves.
• Granular sweetener: An erythritol based sweetener works best for the coating. See the expert tips section for more information.
• Cinnamon: A little added cinnamon in the coating adds wonderful flavor.
• Pantry staples: Eggs, butter, vanilla extract, baking powder, salt.

Step by Step Directions

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

2. 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.

3. Spoon the batter into 10 wells of a greased donut pan, filling the wells about ¾ full. Bake 15 to 20 minutes at 350ºF, 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.

5. In a shallow bowl, whisk together the sweetener and spice mix.

6. 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.

Expert Tips

The amount of water you add depends on a number of factors, including how thick your pumpkin puree is. Some are very wet and thin and you may not even need any additional water at all. You want the batter to be like a thick cake batter. It shouldn’t be so thin that you can easily pour it into the pan.

Ground cinnamon can be overpowering at times. So I used both cinnamon and some pumpkin spice mix in the coating, so the cinnamon didn’t overpower the other spices.

Make sure to grease your donut pan very well and don’t let them sit too long after baking – more than 30 minutes and they can begin to stick to the pan again. Gently loosen each donut with a knife and flip them out onto a wire rack.

No donut pan? Make them into muffins! You should get about 8 muffins from this recipe.

Sweetener Options

You can sweeten the donuts with whatever sweetener you like best, although I do think a brown sugar replacement gives them more flavor. Do keep in mind that using allulose will cause the donuts to brown a little faster so keep your eye on them.

For the coating, I found that an erythritol sweetener worked best. I tried a few with allulose and while it looked great at the beginning, the coating softened and became wet when they were stored overnight. They were still delicious, though!

You could always make the donuts and dip in the coating just prior to serving. That would work nicely as well.

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