Low carb gluten free pumpkin donuts

Low Carb Gluten Free Pumpkin Donuts

Course: Breakfast, Snack
Cuisine: American
Keyword: low carb donuts, pumpkin
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 7 large donuts
Calories: 187kcal
Author: Lisa MarcAurele
Nut flours work well in baking when substituting out regular flour. These low carb gluten free pumpkin cake donuts are made with peanut flour.
Print Recipe



  • 1 1/2 cups peanut flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 2 Tablespoons coconut oil
  • 2 Tablespoon unsweetened almond milk
  • 1/2 cup Steviva Blend or 1/2 cup erythritol and 1/2 tsp stevia extract powder
  • 3 large eggs
  • 1 cup fresh or canned pumpkin




  • In a medium bowl, combine peanut 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 at 350°F for about 20-25 minutes or until toothpick inserted comes out clean.
  • Cool and top with donut glaze.


  • Combine all the glaze ingredients in a small bowl and beat until smooth.
  • Use glaze immediately as it will harden as it sits.


Net carbs per donut: about 5.5g


Serving: 1donut | Calories: 187kcal | Carbohydrates: 11g | Protein: 11g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 204mg | Potassium: 533mg | Fiber: 5g | Sugar: 1g | Vitamin A: 5550IU | Vitamin C: 1.5mg | Calcium: 101mg | Iron: 2.1mg

Additional Info

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