Keto/Low Carb Pumpkin Spiced Donut Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

pumpkin puree

🥗Healthier: homemade pumpkin puree

💰Cheaper: canned pumpkin

Homemade can be fresher, while canned is convenient and cost-effective.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can reduce costs significantly.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia is a low-calorie sweetener, while granulated sugar is often cheaper.

Start by softening 5 oz of butter until it is light and fluffy.

Add 3/4 cup (144 grams) of golden erythritol blend to the butter and whip until super light and fluffy, scraping down the sides as needed.

In a separate bowl, measure out the dry ingredients and pumpkin puree while the butter is whipping.

Add 2 eggs that have been soaking in warm water to bring them to room temperature.

Add the pumpkin puree and sifted dry ingredients to the whipped butter and eggs, mixing until combined.

Use a gallon-sized freezer bag to pipe the batter into the donut molds, filling them about 2/3 full to prevent overflow.

Bake the donuts for 18 minutes, checking for doneness by ensuring they are not squishy.

Let the donuts cool in the pan for a few minutes before transferring them to a cooling rack to cool completely.

Prepare the glaze by mixing 1 cup (120 grams) of powdered sweetener with 1/4 teaspoon of cinnamon and adding 2-3 oz of a keto liquid of choice until desired consistency is reached.

Dip the cooled donuts into the glaze, allowing any excess to drip off, and let them set before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens