Keto Pumpkin Donuts 🍩
Delight in these soft and fluffy Keto Pumpkin Donuts, perfect for satisfying your pumpkin spice cravings without the carbs. Topped with a creamy, dreamy glaze, they are an ideal low-carb dessert or snack.
Equipment
- Hand Mixer
- Piping bag
- Silicone Donut Pan
- Wire Rack
- Microwave
Ingredients
For the Donuts
- 1 1/2 cups super fine almond flour
- 3/4 cup pumpkin puree
- 1/2 cup brown monk fruit or allulose sweetener
- 1/4 cup oat fiber
- 1/4 cup unsalted butter softened
- 3 large eggs separated
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- Pinch salt
For the Glaze
- 1/4 cup cream cheese softened
- 3 tablespoons powdered monk fruit or allulose sweetener
- 1 tablespoon heavy cream
- 1 tablespoon hot water or as needed
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon pure maple extract
Instructions
To Make the Donuts:
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the almond flour, baking powder, oat fiber, pumpkin pie spice, and salt until well combined. Set this dry mixture aside.
- In a separate, clean bowl, use a hand mixer to whip the egg whites until they form soft, fluffy peaks.
- In another bowl, combine the pumpkin puree, brown sweetener, egg yolks, softened butter, and vanilla extract. Mix thoroughly until smooth.
- Gently fold the whipped egg whites into the pumpkin mixture until just combined. Be careful not to deflate the whites too much.
- Gradually add the dry ingredient mixture to the wet ingredients and mix by hand until a smooth batter forms.
- Transfer the batter into a piping bag (or a sturdy food storage bag with one corner snipped off). Pipe the batter evenly into a silicone donut pan that has been lightly sprayed with nonstick spray.
- Bake for about 20 minutes, or until a toothpick inserted into a donut comes out clean.
- Let the donuts cool slightly in the pan for 5-10 minutes, then carefully transfer them to a wire rack to cool completely while you prepare the glaze.
To Make the Glaze:
- Place the cream cheese in a bowl and microwave it briefly (about 10-15 seconds) to soften it, but ensure it doesn't melt completely.
- Add the maple extract, vanilla extract, powdered sweetener, and heavy cream to the softened cream cheese. Mix with a whisk until the glaze is smooth and creamy. If you prefer a thinner consistency, add a little more heavy cream or hot water, one teaspoon at a time.
- Dip the top of each cooled donut into the glaze, then place them back on the wire rack to allow the glaze to set. For a richer coating, you can double-dip or spread the glaze over both sides.
Notes
These delicious Keto Pumpkin Donuts are a perfect low-carb treat!
Nutrition Information per donut:
Calories: 138 kcal
Total Carbohydrates: 7g
Net Carbohydrates: 3g
Fats: 10g
Protein: 5g
Calories: 138 kcal
Total Carbohydrates: 7g
Net Carbohydrates: 3g
Fats: 10g
Protein: 5g
