Easy Keto Pumpkin Donuts
Indulge in the delightful flavors of fall with these gluten-free and keto-friendly Pumpkin Donuts, topped with a delectable zero-calorie pumpkin spice glaze.
Ingredients
- 1 cup almond flour
- 1/3 cup monk fruit or granulated sweetener of choice
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp pumpkin spice
- 2 large eggs
- 1/4 cup unsalted butter melted
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
Pumpkin Glaze
- 1 cup powdered monk fruit or powdered sweetener of choice
- 1/4 tsp pumpkin spice
- water, added by the tbsp
Instructions
- Preheat your oven to 350 degrees F and grease a 12 cavity donut pan very well, set aside.
- In a large bowl, whisk together your almond flour, sweetener, baking powder, salt, and pumpkin spice.
- In a medium mixing bowl mix together your eggs, butter, pumpkin, and vanilla until well combined and whisk into your dry mixture until no clumps remain.
- Fill each donut cavity about 3/4 full with your donut batter and bake in your preheated oven for 16-18 minutes. Allow your donuts to cool completely before taking out of donut pan.
- Once your donuts are cool, make your glaze! If you do not have powdered stevia or monk fruit, you can powder your granulated sweetener in a coffee bean grinder. Place your powdered sweetener in a bowl with your pumpkin spice and whisk together. Slowly add water by the tbs while mixing until you get a dippable texutre.
- Dip the top of your cooled donuts in your glaze and enjoy!
Notes
*NET carbs 2g
Nutrition
Serving: 1donutCalories: 90kcalCarbohydrates: 3gProtein: 3gFat: 8gFiber: 1gSugar: 0.3g
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