Keto Pumpkin Donuts

almond flour

🥗Healthier: coconut flour

💰Cheaper: ground oats

Coconut flour is lower in carbs, while ground oats are more economical.

erythritol

🥗Healthier: monk fruit sweetener

💰Cheaper: stevia

Monk fruit sweetener is natural, while stevia is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free, while margarine is often cheaper.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt adds creaminess with fewer calories, while ricotta is often less expensive.

Preheat the oven to 350°F (175°C).

Grease a donut pan with cooking spray or oil.

In a mixing bowl, combine almond flour, coconut flour, salt, baking powder, cinnamon, nutmeg, ginger, cloves, and xanthan gum.

In another bowl, whisk together pumpkin puree, eggs, melted coconut oil, almond milk, and vanilla extract until smooth.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full.

Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted comes out clean.

Let the donuts cool in the pan for 5 minutes before transferring to a wire rack.

For the glaze, mix powdered sweetener, water, and vanilla extract until smooth.

Drizzle the glaze over the cooled donuts and sprinkle with cinnamon sugar if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens