As the leaves change and the air turns crisp, the craving for warm, comforting flavors intensifies. These glazed keto pumpkin spice doughnuts are the perfect cozy fall treat to enjoy for breakfast with a cup of coffee, as a snack, or even as a satisfying dessert. This recipe offers a healthier twist on traditional pumpkin doughnuts, allowing you to indulge in the flavors of the season without derailing your low-carb lifestyle.
Why Choose Keto Pumpkin Doughnuts?
Traditional pumpkin doughnuts are often loaded with sugar and refined carbohydrates, making them unsuitable for those following a keto or low-carb diet. A traditional pumpkin donut can contain upwards of 40 carbs. This keto pumpkin doughnut recipe offers a delicious alternative, using ingredients like almond flour, coconut flour, and low-carb sweeteners to create a treat that is both satisfying and guilt-free. Each donut contains only 4 net carbs.
Key Ingredients and Their Benefits
- Almond Flour: A staple in keto baking, almond flour is made from ground almonds and provides a good source of healthy fats and fiber. It also lends a slightly nutty flavor to the doughnuts.
- Coconut Flour: Another popular keto-friendly flour, coconut flour is made from dried coconut meat and is high in fiber. It is important to note that not all coconut flours are the same; some are much more absorbent than others. Arrowhead Mills, Besti, or Bob’s Red Mill Coconut Flour are recommended.
- Pumpkin Puree: The star of the show, pumpkin puree adds moisture, flavor, and a boost of nutrients to the doughnuts. It's important to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. Pumpkin is keto-friendly, with 6 net carbs per ½ cup.
- Low-Carb Sweeteners: This recipe utilizes low-carb sweeteners like monk fruit, allulose, or xylitol to provide sweetness without the blood sugar spike. Monk fruit/allulose blends are preferred for their lack of aftertaste and their ability to create a soft crumb. For the glaze, Best Powdered Monk Fruit Allulose Blend is recommended.
- Pumpkin Pie Spice & Cinnamon: These warm spices evoke the essence of fall and complement the pumpkin flavor perfectly.
Recipe Variations: Keto and Paleo Options
This recipe can be adapted to suit different dietary needs and preferences:
- Keto: Follow the recipe as is, using the recommended keto-friendly sweeteners.
- Paleo: To make these doughnuts paleo-friendly, simply substitute the sweetener in the donuts and glaze #2 with coconut palm sugar and pure maple syrup, respectively.
Essential Equipment
- Donut pan (silicone donut molds are recommended for easier removal)
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Resealable baggie or piping bag
- Shallow bowl
Step-by-Step Instructions for Keto Pumpkin Doughnuts
Doughnut Ingredients:
- 2 Cups Blanched Almond Flour - super finely ground
- 6 Tbsp. Besti Coconut Flour
- ¾ Cup Monk Fruit/Allulose Granulated Sweetener - xylitol, or erythritol-based sweetener
- ½ tsp. Baking Soda
- 1 tsp. Baking Powder
- ½ tsp. Sea Salt
- 1 ½ tsp. Pumpkin Pie Spice
- 1 tsp. Ground Cinnamon
- ¾ Cup Pure Pumpkin - NOT pumpkin pie filling!
- 4 Large Eggs
- 1 Large Egg White
- ¼ Cup Avocado Oil
- 2 tsp. Pure Vanilla
Keto Maple Pecan Glaze #1:
- ¾ Cup Chopped Pecans
- ¼ Cup Butter (can use non-dairy) or Coconut Oil - melted
- ½ Cup Keto Powdered Sweetener - more to taste
- 1 tsp. Pure Vanilla
- ½ tsp. Maple Extract
- Pinch Sea Salt
Keto Maple-Pecan Glaze #2:
- ¾ Cup Chopped Pecans
- ¼ - ½ Cup Keto Maple Syrup - or to taste
- 2 tablespoon Coconut Oil - liquified
- 1 tsp.
Instructions:
- Prepare the Oven and Pan: Preheat oven to 350 degrees and grease a donut pan with avocado oil or oil of choice. Set aside.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, coconut flour, sweetener, baking soda, baking powder, sea salt, pumpkin pie spice, and ground cinnamon.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, egg white, pure pumpkin, pure vanilla, and avocado oil.
- Combine Wet and Dry: Pour the wet ingredients into the dry and mix well.
- Prepare the Doughnut Batter for Piping: Place a large resealable baggie into a cup with one of the corners in the bottom of the cup. Fold the excess baggie over the outside of the cup and add the donut batter. Remove the baggie from the cup and push the batter towards the bottom corner, removing any air. Then snip off the end of the bottom corner of the baggie, about ½ inch.
- Pipe the Doughnuts: Using the baggie, pipe the batter into the greased donut pan. Slightly smooth out the tops with your fingers if needed.
- Bake: Bake 17-20 minutes, or until nicely browned.
- Cool: Allow to cool completely in pan before removing to prevent sticking. Then, carefully run a thin knife around the edges to remove the donuts and place on a cooling rack.
- Prepare the Glaze: Prepare one of the maple-pecan glaze recipes below and pour it into a large, shallow bowl.
- Glaze the Doughnuts: Dip the tops of each keto pumpkin donut into the glaze and place back onto the cooling rack.
- Set the Glaze: Place the cooling rack with the donuts into the fridge for 15 to 20 minutes, or until glaze is set. (Note: The Paleo Maple-Pecan glaze remains a bit sticky and doesn't completely firm up.)
Keto & Paleo Maple-Pecan Glaze:
Place all ingredients into a high-speed blender and blend until creamy and smooth, scraping down the jar as necessary. Taste and add more sweetener and maple extract as needed. Add water, 1 Tbsp.
Tips for Perfect Keto Pumpkin Doughnuts
- Use Canned Pumpkin: Canned pumpkin is recommended for consistency. If using fresh pumpkin, drain it very well to remove excess moisture.
- Don't Overbake: Overbaking can result in dry doughnuts. Bake until just set and lightly browned.
- Cool Completely: Allow the doughnuts to cool completely in the pan before removing them to prevent sticking.
- Use a Silicone Donut Pan: Silicone donut pans make it easier to remove the doughnuts without sticking.
- High-Quality Maple Syrup: If using maple syrup in the glaze, be sure to use a high-quality brand to avoid a weird sugar-free aftertaste. Besti maple syrup is recommended.
- Sift Dry Ingredients: Be sure to sift all your dry ingredients together very well to remove any lumps. Sifting also lightens the batter a touch, adding to the texture of the crumb.
- Room Temperature Eggs: For the liquid ingredients, be sure to use room temperature eggs. The cold eggs harden the butter. If you forgot to remove your eggs from the fridge prior to making your recipe, place your eggs in a bowl covered with hot tap water, and allow them to sit. By the time you’re ready for the eggs, they will be warmed up enough for the batter.
- Grease Donut Pan Well: Be sure to grease your donut pan well.
- Tin Foil Trick: Lightly place a piece tin foil over the donuts 15 minutes into baking. Almond flour tends to over brown, and once over browned, it takes on a slightly bitter flavor. To prevent this, add the tin foil 15 minutes into baking, and your donuts will turn out perfectly.
- Xanthan Gum: Don’t Skip the Xanthan Gum, Or Use a substitute. Xanthan gum is the stuff that binds this recipe together. You may think that 1/4 tsp won’t make that much of a different but it does. Xanthan gum adds structure and stabilty. Without it the donuts will be incredibly soft and will fall apart. In the recipe card, I added the exact amount of spices required for this recipe. I usually whip up a half a cup at a time and store it in a small 125 ml spice jar. In this recipe you will use 2 1/8 tsp of pumpkin spice blend.
Serving and Storage Suggestions
These keto pumpkin spice doughnuts can be stored in the fridge, or even kept out on the counter for a few days covered. Served from the refrigerator, they are firm, very old fashioned donut-like. Room temperature they are a bit softer and more tender-your choice. You can also store them in the freezer, and they do hold up quite well. It’s recommended to skip the cinnamon sugar if you freeze the donuts.
Read also: Easy Low-Carb Cheese Crackers
Keto Pumpkin Donut Holes
For a bite-sized treat, consider making keto pumpkin donut holes. Simply follow the same recipe, but bake the batter in a mini muffin tin or donut hole pan.
Additional Flavor Variations
- Chocolate Chips: Add sugar-free chocolate chips to the batter for a chocolatey twist.
- Nuts: Incorporate chopped nuts, such as pecans or walnuts, into the batter or sprinkle them on top of the glaze.
- Spices: Adjust the amount of pumpkin pie spice and cinnamon to suit your taste preferences.
Nutritional Information
Each keto pumpkin donut hole contains approximately:
- Calories: 85
- Net Carbs: 4g
Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.
Are Almond Flour Donuts Healthy?
These gluten free donuts are made with much healthier ingredients than your typical store-bought donuts. Instead of granulated sugar, they are made with monkfruit sweetener, almond flour and coconut flour and will not cause a spike in your glucose level.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
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- Canned pumpkin is recommended for its consistent moisture content. If you choose to use fresh pumpkin, be sure to drain it very well to remove excess liquid.
What if I don't have a donut pan?
- You can bake the batter in a mini muffin tin to create keto pumpkin donut holes.
Can I use a different sweetener?
- Yes, you can substitute the recommended sweeteners with your preferred keto-friendly sweetener, such as erythritol or stevia. Keep in mind that some sweeteners may have a slight aftertaste or affect the texture of the doughnuts.
How do I store keto pumpkin donuts?
- Store these donuts in a covered container on your counter for up to 3 days or in the fridge for up to a week. You can also freeze the donuts for several months.
Read also: Magnesium Supplements for Keto