KETO PUMPKIN DONUT RECIPE🍩

almond flour

🥗Healthier: ground flaxseed

💰Cheaper: sunflower seed flour

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

granulated erythritol

🥗Healthier: monk fruit sweetener

💰Cheaper: stevia

Stevia is often a more affordable sugar substitute.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream is dairy-free and adds richness.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: carob chips

Carob chips are often less expensive and caffeine-free.

Preheat the oven to 350°F (175°C).

In a mixing bowl, combine 3 cups almond flour, 3 tablespoons ground cinnamon, 3 teaspoons ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 3 teaspoons baking powder, and 1/2 teaspoon salt. Mix well.

In another bowl, combine 2 sticks of butter and 8 ounces of cream cheese. Mix until well combined.

Add 1.5 cups of granular sugar and 1/2 cup of brown sugar substitute to the butter and cream cheese mixture. Mix until smooth.

Add 2 teaspoons of pure vanilla extract and 1 cup of pumpkin puree to the wet ingredients. Mix until fully incorporated.

Add 6 eggs one at a time, alternating with the dry ingredients. Mix until all ingredients are well combined and no dry flour remains.

Transfer the batter into a ziplock bag, snip the end, and pipe the batter into the donut molds. Ensure molds are filled evenly.

Spray the donut molds with avocado spray to prevent sticking before filling them with the batter.

Bake in the preheated oven for 20 minutes. Check for doneness by inserting a toothpick.

Once baked, let the donuts cool in the pan for a few minutes before transferring them to a cooling rack. Store in a container in the fridge or freeze for later.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens