Donuts on the keto diet? Is it even possible? Yes! Today, I will show you how to easily make keto pumpkin donuts that will satisfy your sweet tooth without kicking you out of ketosis.
It’s amazing how many keto recipes there are for donuts now. You can find everything from chocolate to jelly-filled donuts, and they’re all pretty darn delicious.
But, if you’re looking for something a little bit different, these keto pumpkin donuts are the perfect treat.
Why You Should Try This Recipe
Not only these low carb pumpkin donuts are delicious, but they’re also healthy!
Made with almond flour and sweetened with Confectioners Swerve- they are keto and gluten-free.
This recipe is easy, and the results are always impressive. If you are hosting friends, or need to bring a dessert to a party- these are perfect.
People will be amazed that such a delicious and beautiful dessert can be low carb.
👨🍳 Low Carb Pumpkin Donuts Ingredients
To make the keto pumpkin donuts you will need:
For The Donuts
1 cup Almond Flour
1/2 cup Confectioners Swerve
1 teaspoon Baking Powder
1.5 teaspoon Pumpkin Spice
1/2 cup Pumpkin Puree
Pinch of Salt
2.5 tablespoons Salted Butter (metled)
For The Topping
1/3 cup Granular Swerve
1/2 teaspoon Pumpkin Spice
1/2 teaspoon Cinnamon
🎃 How To Make Keto Pumpkin Donuts
Start by preheating the oven to 350F (175C). Add the almond flour, pumpkin spice, Confectioners Swerve, baking powder, and salt to a bowl and mix well.
Take another bowl and add pumpkin puree, melted butter, and eggs. Whisk them all together.
Mix the contents of the two bowls until you have a thick batter.
Coat a silicone donut tray with oil. Add the batter into each slot.
Bake for about 20 minutes. Let them cool down for at least 20 minutes.
To make the coating – mix the granulated swerve, pumpkin spice, and cinnamon in a bowl.
Sprinkle over the donuts (once they cool down first!). Enjoy these amazing pumpkin keto donuts.
Can You Freeze Them?
Freezing these almond flour pumpkin donuts is possible, but the texture and fluffiness may suffer as a result.
I would recommend freezing these only if you have to. To freeze, place the cooled donuts in a freezer-safe bag or container and freeze for up to 3 months.
When ready to eat the keto pumpkin donuts, let them thaw at room temperature or in the fridge overnight. Then, reheat in the microwave for a few seconds or in a 350F oven for about 5 minutes.
Each donut contains about 2.5g of net carbs. So, you can eat them in moderation on a low-carb diet and enjoy!
Tips And Ideas
Try Using Other Flours
In this recipe, I am using almond flour to make the keto pumpkin donuts. Almond flour is used in many recipes because it’s very versatile.
If you are out of almond flour, you could use an equal amount of walnut flour or sunflower seed flour as a substitute. These two flours will work well. Other flours may not work well with these low carb pumpkin donuts.
You can also bake them for less time, and finish them off in a hot skillet with some butter or tallow. It will really make them crispy on the outside.
Some readers tried that and loved it. It does take more time and work, but if you want extra crispy donuts, it’s worth it.
Eat Them With Keto Chocolate Ganache
A few weeks ago, I posted a great keto chocolate ganache recipe. It’s so good, and it would be perfect for these donuts! Simply dip the donuts in the ganache, and let them set.
You could also drizzle the ganache over the top of the donuts. Either way, they will be delicious!
If you liked this keto pumpkin donuts recipe – make sure to check out other great keto recipes on our website. We also have other pumpkin recipes – like these pumpkin fat bombs.
For The Donuts
- 1 cup Almond Flour
- 1/2 cup Confectioners Swerve
- 1 teaspoon Baking Powder
- 1.5 teaspoon Pumpkin Spice
- 1/2 cup Pumpkin Puree
- pinch Salt
- 2.5 tablespoons Salted Butter melted
- 2 Eggs
For The Topping
- 1/3 cup Granular Swerve
- 1/2 teaspoon Pumpkin Spice
- 1/2 teaspoon Cinnamon
- Preheat oven to 350F (175C) and mix together the following ingredients in a bowl: almond flour, pumpkin spice, Confectioners Swerve, baking powder, and salt.
- In a separate bowl, mix together the pumpkin puree, melted butter, and eggs. Add this mixture to the dry ingredients bowl and whisk until combined. The batter should be thick.
- Coat a silicone donut tray with oil. Add the batter into each slot.
- Bake for about 20 minutes. Let them cool down for at least 20 minutes.
- In a bowl, mix together the granulated swerve, pumpkin spice, and cinnamon to make the coating.
- After the donuts have cooled down, sprinkle them with the topping. Enjoy these delicious pumpkin keto donuts!
Comment below and let me know what you think of this recipe.