Celebrate fall with these easy sugar-free keto pumpkin donuts. Enjoy them plain or topped with cinnamon sugar or a sweet glaze. Give them a try and you'll see why they are one of the best low-carb pumpkin recipes!
Want a cozy fall treat to serve with your first daily cup of coffee or tea? These easy baked donuts add the sweet taste of pumpkin spice to your morning routine.
Donuts are usually made by deep frying a sweetened flour dough in hot oil. Between the sugar and flour, most donuts have well over 20 grams of net carbs each. But it doesn't have to be that way!
Each large sugar-free keto pumpkin donut made from this recipe has just 5g net carbs. And there's no frying so it's much easier to prepare!
The original recipe used peanut flour, but I've modified the recipe to use more neutral tasting flours.
A blend of almond flour and coconut flour allows a cleaner pumpkin spice flavor to come through. However, the donuts didn't hold together as well and tended to crumble so I had to add in some xanthan gum.
The recipe can also be made with Keto Wheat Flour. Since the wheat flour contains gluten, xanthan gum isn't needed.
A pre-made pumpkin spice blend can be used instead of individual spices. The sweetener can also be adjusted to taste.
How to Make Keto Pumpkin Donuts
There's only a few simple steps to make the recipe. Just prepare the batter, divide into donut pan molds, then bake until done.
- Prepare dry mixture. Mix almond flour, coconut flour, salt, baking powder, and spices in a medium bowl.
- Prepare wet mixture. Blend oil, almond milk, sweetener, eggs, and pumpkin with a hand mixer or whisk until smooth.
- Stir dry mixture into wet mixture to form the batter.
- Spoon or pipe batter into donut pan molds. Smooth the tops if needed.
- Bake until cake tests done. A toothpick inserted near center should come out clean.
- Transfer to a cooling rack and cool slightly before removing donuts from pan.
If adding the cinnamon sugar topping, it should be rubbed or shaken on while the donuts are still warm. The pumpkin donuts can also be glazed with a mix of almond milk, vanilla extract, and powdered sweetener.
Tips For The Best Donuts
- The easiest way to get the batter into the molds is to use a piping bag to squeeze it into the donut shapes. You can also place the batter into a large plastic zipper bag and cut a small hole in one corner for piping.
- Although xanthan gum is optional, it's recommended for binding and adding elasticity when using almond flour. If you don't want to use xanthan gum, you could try adding in an additional egg.
- To get the right shape, you'll need a good non-stick donut pan. If using a silicone mold, place it on a large cookie sheet for stability and prevent cracking. You can also bake the batter in muffin molds.
Notes On The Recipe
The keto pumpkin bread batter can be divided between six molds instead of seven. But that would make each pumpkin donut have a higher carb count. You can also make mini donuts or muffins for bite-sized treats.
The donuts were moist and dense. The batter may also work for a delicious cake for the holidays or special celebration.
I typically like to use 3 to 4 parts almond flour to 1 part coconut flour as a low-carb flour substitute. So it might work out better to use 1 cup plus 2 tablespoons almond flour along with 6 tablespoons coconut flour.
Sugar-Free Breakfast Treats
This keto pumpkin donuts recipe is a perfect sweet low-carb breakfast option in fall. For more low-carb pastries to start the day, try some of these favorites:
- Keto Blueberry Donuts are another tasty baked donut flavor to enjoy with a cup of coffee or tea.
- Fathead Cinnamon Rolls have a soft and pillowy texture that's often missing in gluten-free baked goods.
- Coconut Flour Donuts are iced with a chocolate glaze to bring two fabulous flavors together in each bite.
- Cheese Danish Keto Pastry have a cloud bread base making them super light and ultra-low in carbs.
- Sugar-Free Donuts are lightly spiced cake donuts that taste great plain but look prettier dusted with cinnamon sugar or topped with glaze.
Low-Carb Sugar-Free Keto Pumpkin Donuts
- 1 ¼ cups finely ground almond flour
- ¼ cup coconut flour finely ground or sifted
- ½ teaspoon salt
- 1 ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¼ teaspoon xanthan gum optional, but recommended
- 2 Tablespoons coconut oil
- 2 Tablespoon unsweetened almond milk
- ½ cup Baking Sugar Alternative
- 3 large eggs
- 1 cup pumpkin puree
- ¼ cup granulated sugar substitute
- ⅛ teaspoon ground cinnamon
- 2 Tablespoons water
- ½ teaspoon vanilla extract
- ½ cup powdered sweetener
- Preheat oven to 350°F. Grease 7 molds in a donut pan.
- In a medium bowl, combine almond flour, coconut flour, salt, baking powder, and spices.
- In a separate bowl, mix coconut oil, almond milk, sweetener, eggs and pumpkin until smooth.
- Stir dry ingredients into wet mixture.
- Grease donut pan. Spoon batter into the donut molds.
- Bake about 20-25 minutes or until toothpick inserted comes out clean.
- Rub on cinnamon sugar while still warm or cool and top with donut glaze.
- Combine all the glaze ingredients in a small bowl and whisk with a fork until smooth.
- Drizzle over donuts or brush on. Use glaze immediately as it will harden as it sits.
- Combine sweetener and cinnamon in large shallow bowl.
Array ( [serving_size] => 1 [calories] => 208 [carbohydrates] => 10 [protein] => 8 [fat] => 17 [saturated_fat] => 5 [cholesterol] => 70 [sodium] => 210 [potassium] => 185 [fiber] => 5 [sugar] => 2 [vitamin_a] => 5549 [vitamin_c] => 1 [calcium] => 107 [iron] => 2 [serving_unit] => donut )
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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First Published: October 30, 2010... Last Updated: October 23, 2020