These KETO Pumpkin Donut Holes Are Dangerously Addictive 🎃 (Low-Carb Fall Treat!

almond flour

🥗Healthier: ground flaxseed

💰Cheaper: oat flour

Ground flaxseed is lower in carbs and provides fiber.

sweetener

🥗Healthier: stevia

💰Cheaper: sugar substitute blend

Stevia is a natural alternative with no calories.

coconut flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

All-purpose flour is more economical but not keto-friendly.

powdered erythritol

🥗Healthier: monk fruit sweetener

💰Cheaper: regular sugar

Regular sugar is cheaper but not keto-compliant.

Start with the dry ingredients: add 1 cup of almond flour to a mixing bowl.

Add 1/2 tablespoon of coconut flour to the bowl.

Add 1/4 teaspoon of xanthan gum.

Add a pinch of salt, maybe a little bigger pinch.

Add 1 1/2 teaspoons of baking powder.

Add 1/2 teaspoon of baking soda.

Add 1/4 teaspoon of cloves, a little bit of ginger, and a pinch of cardamom.

Add a little bit of allspice and 1/2 teaspoon of nutmeg.

Add 1/2 teaspoon of cinnamon and mix the dry ingredients together.

For the wet ingredients, crack 2 eggs into another bowl.

Add 1/2 cup of almond milk, 2 tablespoons of pumpkin puree, and 2 tablespoons of coconut oil.

Add 1/4 cup of monk fruit sweetener and 1 teaspoon of vanilla extract.

Add 1 tablespoon of Lankanto maple flavored syrup and mix the wet ingredients together.

Combine the wet and dry ingredients slowly until well mixed.

Grease a mini muffin pan with coconut oil.

Scoop the batter into each cavity of the muffin pan.

Preheat the oven to 350°F (175°C) and bake for about 12 to 15 minutes.

Check doneness with a toothpick inserted in the center.

After baking, let them cool before removing from the pan.

Melt 1 stick of butter and mix with about 1 cup of granulated sweetener to create a glaze.

Dip the donut holes in the glaze and let them cool off.

Optionally, roll in granulated sweetener or serve plain.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens