Sugar Free Pumpkin Spice Chai Donuts | Low Carb Low Sugar Recipes | Diabetic Healthy Dessert Recipes

pumpkin puree

🥗Healthier: homemade pumpkin puree

💰Cheaper: canned pumpkin

Canned pumpkin is often less expensive and saves time.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber, while cake flour can be less expensive.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

Mix together 1 and 1/2 cups almond flour, 2 teaspoons baking powder, 1 teaspoon chai spice, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon xanthan gum in a bowl.

Add 1/4 cup brown sweetener to the dry ingredients and mix well.

In a separate bowl, whisk 4 large eggs before adding them to the mixture.

Add 1/4 cup melted butter (cooled), 2 teaspoons pumpkin puree, and 1 teaspoon vanilla extract to the egg mixture and mix everything together with a rubber spatula.

Grease a donut pan well using coconut oil, butter, or cooking spray.

Pipe the batter into the donut pan using a piping bag or a Ziploc bag with one corner snipped off.

Dab the tops of the donuts with water to flatten them slightly.

Bake the donuts in the oven at 350°F for 16 to 18 minutes.

While the donuts are baking, prepare the pumpkin spice sugar topping by mixing 1/2 cup granular sweetener with 1 teaspoon pumpkin pie spice.

Once the donuts are done, let them cool on a wire rack for about 10 minutes.

Carefully remove the donuts from the pan using a rubber spatula to loosen the edges.

Brush the warm donuts with melted butter on both sides.

Dip the buttered donuts into the pumpkin spice sugar mixture on both sides and return them to the wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens