Keto Pumpkin Cream Cheese Donuts 🎃
Deliciously moist, spiced, creamy, and perfectly sweet pumpkin donuts, ideal for a keto treat.
Equipment
- Donut Molds
Ingredients
- 3 cups Almond Flour sifted
- 3 tablespoons Cinnamon
- 3 teaspoons Ground Ginger
- 0.5 teaspoon Ground Nutmeg
- 0.25 teaspoon Ground Clove
- 3 teaspoons Baking Powder
- 0.5 teaspoon Sea Salt
- 113 g Unsalted Butter softened
- 226 g Full-fat Cream Cheese softened
- 300 g Sugar Substitute (Granulated)
- 100 g Brown Sugar Substitute
- 10 ml Vanilla Extract
- 240 ml Pumpkin Puree unsweetened
- 6 pieces Large Eggs room temperature
- 100 g Powdered Sugar-Free Substitute
- 2.5 g Cinnamon Powder
- 120 ml Heavy Whipping Cream
- 30 ml Sugar-Free Syrup
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease your donut molds.
- Combine the almond flour, cinnamon, ginger, nutmeg, clove, baking powder, and salt in a bowl. Set aside.
- In a mixer, beat the softened butter, cream cheese, both sugar substitutes, and vanilla until fluffy, about 2-3 minutes.
- Mix in the pumpkin puree until evenly blended.
- Add eggs one at a time, mixing well after each addition.
- Gradually incorporate the dry ingredients, mixing thoroughly.
- Pipe the batter into the prepared donut molds evenly.
- Bake for 15-20 minutes until a toothpick comes out clean.
- Let donuts cool in molds for 10 minutes, then transfer to a rack for 5 more minutes.
- Prepare the icing: Mix powdered sugar substitute and cinnamon. Whisk in heavy cream and maple syrup until smooth. Dip donuts or drizzle icing on top, then let set.
Notes
Feel free to adjust the sweetness or spices to your taste. These donuts are best enjoyed fresh.
