Pumpkin Donuts
These fluffy pumpkin donuts are made with almond flour, pumpkin puree, and cozy spices. They’re baked, not fried, glazed with a simple vanilla icing, and perfect for a guilt-free fall treat.
Ingredients
- 1 ½ cups almond flour
- 2 tbsp coconut flour
- ½ cup pumpkin puree
- ½ cup granulated keto sweetener
- 2 large eggs
- ¼ cup melted butter or coconut oil
- 1 ½ tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
For the glaze
- ½ cup powdered keto sweetener
- 2 tbsp heavy cream
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a donut pan. In one bowl, whisk almond flour, coconut flour, pumpkin pie spice, baking powder, and a pinch of salt.
- In another, mix pumpkin puree, keto sweetener, eggs, melted butter, and vanilla until smooth.
- Fold dry ingredients into wet until just combined—the batter should be thick but spoonable. If too dry, add a little more pumpkin; if too wet, sprinkle in coconut flour.
- Spoon batter into the donut pan, filling each mold about ¾ full. Bake 15–18 minutes, until golden and a toothpick comes out clean.
- Let cool 5 minutes in the pan, then transfer to a rack.
- For the glaze, whisk powdered sweetener, heavy cream, and vanilla until smooth. Dip donut tops and let set before serving.