FREE MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Fluffy almond flour cake donuts flavoured with real pumpkin and pumpkin pie spice. Baked pumpkin spice donuts are an easy keto dessert perfect for cozy fall days and holiday meals. Ready in just 30 minutes these gluten free keto donuts are soft, tender, and delicious!
EQUIPMENT
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Large Mixing Bowl
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stand mixer or electric mixer
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6 slot donut pan
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piping bag optional
INGREDIENTS
Almond Flour Donuts
- ¼ cup Melted Butter
- ¼ cup Sour Cream
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- ½ cup Powdered Sweetener erythritol, monk fruit, or allulose
- ⅓ cup Pumpkin pureed, canned
- 1 cup Almond Flour
- ½ cup Coconut Flour
- ½ tablespoon Baking Powder
- 1 teaspoon Pumpkin Pie Spice
- ⅛ teaspoon Salt one pinch
Pumpkin Spice Coating
- ½ cup Golden Erythritol golden monk fruit or brown allulose
- 2 teaspoons Pumpkin Pie Spice
- ⅓ cup Butter melted
INSTRUCTIONS
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Preheat the oven to 350℉ [175℃].
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Cream the sweetener and wet ingredients. In a large bowl combine the melted butter, sour cream, eggs, vanilla and powdered sweetener. Use an electric mixer or stand mixer to cream the ingredients together on high for 2-3 minutes until they appear light and fluffy. With the mixer on low speed, gently incorporate the pureed pumpkin until just combined.¼ cup Melted Butter,¼ cup Sour Cream,2 large Eggs,1 teaspoon Vanilla Extract,½ cup Powdered Sweetener,⅓ cup Pumpkin
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Prepare the batter. In a large bowl, combine the almond flour, coconut flour, baking powder, pumpkin spice, and salt. Whisk together until well combined. Add the almond flour mixture to the pumpkin mixture and mix until just combined. The batter should be a wet but spreadable consistency.1 cup Almond Flour,½ tablespoon Baking Powder,½ cup Coconut Flour,1 teaspoon Pumpkin Pie Spice,⅛ teaspoon Salt
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Fill the donut pan. Lightly grease the donut pan with butter. Add the donut batter to a large piping bag with a wide tip and pipe the batter evenly into the wells of the donut pan. You can also spoon the batter directly into the pan without using a piping bag, just be sure the batter reaches the bottom evenly and avoid spilling any on the upper portion of the pan or it will burn.
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Bake and Cool. Bake the donut in the middle of a 350℉ [175℃] oven for 15-20 minutes until cooked through and a tooth pick inserted into the center of the donut pulls out clean. Place the tray on a cooling rack for 5-10 minutes before attempting to remove the donuts from the pan.
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Coat the donuts. Melt butter in a small shallow bowl. In another bowl combine the golden sweetener and pumpkin spice. After the donuts are cool, carefully dip each donut in the melted butter and then in the pumpkin spice mixture coating each side evenly. Shake gently to remove any excess, place on a baking rack until the butter cools. Serve and enjoy!½ cup Golden Erythritol,2 teaspoons Pumpkin Pie Spice,⅓ cup Butter
NOTES
Sweetener: You may use the powdered sweetener of your choice. I prefer erythritol or monk fruit, however allulose can work as well.
You must powder the sweetener for the donut batter. Unpowdered sweetener will not dissolve and the donuts will not taste as sweet.
You can purchase powdered sweetener or use a coffee grinder to powder your own.
If you cannot find golden or brown sweetener white sweetener will work for the coating.
Pumpkin Pie Spice: Sometimes called pumpkin spice can be purchased premade or you can easily make your own make your own. See the full post above for details on making your own pumpkin spice.
Allow the donuts to cool and firm up slightly before handling and coating to avoid breaking them.
Donut Pan: The use of a donut pan is essential to this recipe, if you do not have a donut pan you can make keto pumpkin spice muffins instead.
Storage: Store leftover donuts in an airtight container on the counter for 2-3 days or in the fridge for up to 1 week or freeze sealed in the freezer bag for up to 2 months.
NUTRITION
