AMAZING KETO DONUT RECIPE | How to Make Keto Glazed Pumpkin Donuts | Easy Low Carb Donuts

almond flour

🥗Healthier: coconut flour

💰Cheaper: sunflower seed flour

Sunflower seed flour is often less expensive and nut-free.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

erythritol

🥗Healthier: monk fruit sweetener

💰Cheaper: granulated stevia

Stevia is usually cheaper and provides sweetness without calories.

sugar-free glaze

🥗Healthier: homemade glaze with powdered erythritol

💰Cheaper: powdered sugar

Homemade glaze can be made with less expensive ingredients.

Preheat the oven to 350°F (175°C).

In a small bowl, whisk together almond flour, coconut flour, monk fruit sweetener, baking powder, salt, baking soda, xanthan gum, and nutmeg. Set aside.

In a large bowl, whisk together pumpkin puree, sour cream, buttermilk, egg, and egg yolk.

Place mozzarella cheese in a microwave-safe bowl and microwave for about 1 minute until melted.

Using an electric mixer, beat the melted mozzarella cheese into the wet mixture and slowly pour in the dry ingredients into the wet pumpkin mixture. Keep mixing until uniform.

Grab about a 2-inch diameter sized ball of pumpkin donut dough and press into a greased donut pan to form the dough into each ring.

Bake at 350°F (175°C) for 12 to 14 minutes.

Once finished cooking, let cool in the donut pan for a couple of minutes then transfer to a wire rack to finish cooling.

To make the pumpkin spice glaze, combine confectioners Swerve, heavy whipping cream, buttermilk, vanilla extract, and pumpkin pie spice and mix until smooth. If the batter is too thick, add more buttermilk.

Dip each donut into the glaze and place on a wire rack to set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens