As the weather cools down and pumpkin spice takes over, there is no need to miss out on your favorite pumpkin recipes — even if you are on a keto diet or a low-carb routine. That's because we have just cracked the code for the most delicious Keto Pumpkin Donuts. Made with almond flour and a hint of coconut flour, these oven-baked donuts are super fluffy and tasty. Plus, they are loaded with yummy pumpkin puree, which makes them moist and gives them the classic orange hue.
Jump to:
- Preparation And Cooking Overview
- Chef's note
- Ingredients For This Keto Pumpkin Donuts Recipe
- Additional Ingredients
- Ingredient Substitutions
- Cooking Tools Required
- Tools Substitute Options
- How To Make Keto Pumpkin Donuts: Step-By-Step Guide
- Cooking methods
- Preparation steps
- Cooking instructions
- What To Serve With Keto Pumpkin Donuts
- How To Make It Healthier
- What Can I Prepare Ahead Of Time?
- Storage And Reheating Instructions
- Recipe Wrap-Up And Conclusion
- Frequently asked questions
- 📖 Recipe
- 📖 Recipe
Preparation And Cooking Overview
Making our low-carb pumpkin donuts is quick and easy — just set aside 25 minutes. Start by mixing the dry and wet ingredients, then pipe the batter into a donut pan. Bake until golden and enjoy the keto donuts with your favorite keto drink!
Chef's note
This low-carb donut recipe is great for serving at your keto-friendly brunch. To enhance the taste and presentation, make a quick keto frosting using powdered erythritol and almond milk, or prepare a cream cheese icing with cream cheese, powdered erythritol, and lemon juice.
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Ingredients For This Keto Pumpkin Donuts Recipe
Here are all the ingredients you need to make these keto donuts at home:
Additional Ingredients
Ingredient Substitutions
Cooking Tools Required
Tools Substitute Options
How To Make Keto Pumpkin Donuts: Step-By-Step Guide
Cooking methods
Preparation steps
- Gather and measure all the ingredients.
- Grease a donut pan with coconut oil or butter and set aside.
Cooking instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the dry ingredients — namely, almond flour, coconut flour, baking powder, pumpkin pie spice, cinnamon, and salt.
- In a separate bowl, whisk together the eggs, pumpkin puree, vanilla extract, melted butter, heavy cream, and erythritol until smooth.
- Then, gradually add the wet ingredients to the dry ingredients and mix until just combined.
- Transfer the batter to a piping bag or large ziplock bag with the tip cut off, and pipe the batter into the greased donut pan about ¾ full.
- Transfer the pan to the preheated oven and bake for 12-15 minutes or until a toothpick inserted into the donuts comes out clean.
- Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Chef's pro tip
When making the donut batter, ensure it has a thick, cake-like consistency. If it's too runny, the donuts may turn out flat and dense. To fix this, add a tablespoon of almond flour at a time until it thickens. If the batter is too thick, adjust by adding a splash of heavy cream or pumpkin puree to reach the right texture.
What To Serve With Keto Pumpkin Donuts
Serve the warm keto donuts with a cup of coffee for a perfect fall breakfast or snack. They also pair well with a bowl of comforting chia seed pudding.
How To Make It Healthier
What Can I Prepare Ahead Of Time?
Storage And Reheating Instructions
Storage Tips
Reheating Methods and Best Practices
Recipe Wrap-Up And Conclusion
These Keto Pumpkin Spice Donuts are the perfect way to enjoy warm autumn flavors while staying on track with your low-carb diet. They’re light, fluffy, and full of flavor, all while being gluten-free and sugar-free. Whip up an extra batch of this classic fall treat to enjoy fresh out of the oven, and save a few for quick snacks throughout the week!
Frequently asked questions
Pumpkin is suitable for a keto diet when eaten in moderation. A half cup of pumpkin puree has around 10g of carbohydrates. This is usually spread out over servings and adds minimal carbs to the donuts.
Omitting the coconut flour from the recipe will make the batter too wet, resulting in crumblier muffins. We recommend to keep it for the best results.
Since we use raw eggs in the batter, it is best not to store the batter in the refrigerator for the whole day. The safest bet would be less than 4 hours.
Traditional pumpkin donuts typically have above 30g of carbohydrates per serving. But, since our low-carb donuts use keto-friendly ingredients, they have significantly less number of carbs, around 12g per serving.
Almond flour donuts can be a healthier option, especially when made with wholesome ingredients at home. Almond flour is low in carbs, high in healthy fats, and naturally gluten-free. It also has a lower glycemic index, meaning it’s less likely to cause a rapid spike in blood sugar levels.
📖 Recipe
Keto Pumpkin Donuts
Ingredients
- 1 ½ cups almond flour
- 2 tablespoons coconut flour
- ½ cup pumpkin puree
- ½ cup granulated erythritol
- 1 teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ cup melted butter or coconut oil
- ¼ cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the dry ingredients — namely, almond flour, coconut flour, baking powder, pumpkin pie spice, cinnamon, and salt.
- In a separate bowl, whisk together the eggs, pumpkin puree, vanilla extract, melted butter, heavy cream, and erythritol until smooth.
- Then, gradually add the wet ingredients to the dry ingredients and mix until just combined.
- Transfer the batter to a piping bag or large ziplock bag with the tip cut off, and pipe the batter into the greased donut pan about ¾ full.
- Transfer the pan to the preheated oven and bake for 12-15 minutes or until a toothpick inserted into the donuts comes out clean.
- Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Nutrition
Nutritional values are estimates only and do not include carbs from sugar alcohols.
📖 Recipe
Keto Pumpkin Donuts
Ingredients
- 1 ½ cups almond flour
- 2 tablespoons coconut flour
- ½ cup pumpkin puree
- ½ cup granulated erythritol
- 1 teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ cup melted butter or coconut oil
- ¼ cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the dry ingredients — namely, almond flour, coconut flour, baking powder, pumpkin pie spice, cinnamon, and salt.
- In a separate bowl, whisk together the eggs, pumpkin puree, vanilla extract, melted butter, heavy cream, and erythritol until smooth.
- Then, gradually add the wet ingredients to the dry ingredients and mix until just combined.
- Transfer the batter to a piping bag or large ziplock bag with the tip cut off, and pipe the batter into the greased donut pan about ¾ full.
- Transfer the pan to the preheated oven and bake for 12-15 minutes or until a toothpick inserted into the donuts comes out clean.
- Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
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