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Keto Pumpkin Donuts
{Low Carb, Ketogenic, THM:S, Sugar Free, Grain Free, Gluten Free}

An absolutely decadent fall treat, Keto Pumpkin Donuts are sugar free, grain free, gluten free, low carb, and keto. They are baked in a donut pan, then frosted with a delicious glaze.

I may have gone a bit overboard on the pumpkin this year.

But ya'll have requested ALL THE PUMPKIN, and I've done my best to deliver!

From 2 varieties of pumpkin cookies, pumpkin coffee cake, pumpkin bars, and more, I'm now finishing the pumpkin season out with Keto Pumpkin Donuts!

Ingredients for Pumpkin Donuts

Organic Heavy Cream
Egg
Egg Yolks
Vanilla Extract
Lakanto Powdered Monkfruit
Pumpkin Pie Spice
Sweetleaf Stevia
Pumpkin Puree
Almond Flour
Coconut Flour
Baking Powder
Pinch of Salt

Special Kitchen Tools for Keto Pumpkin Donuts

Coconut Oil Cooking Spray

Large Pastry Bags

You will also need a silicone donut pan for this recipe as it makes cooking these donuts SO. MUCH. EASIER.

Did you know I have an Amazon Storefront? I've stocked it with all of my favorite clean, primal, products – products you'll actually find in my pantry every single day.

No more hunting for just the right product – you can find them all right HERE.

DID YOU MAKE THIS RECIPE?

If you try this recipe I would love to see it and share it! Tag me on IG @fitmomjourneythm, using the hashtag #fitmomjourney

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Yield: 12 Donuts

Keto Pumpkin Donuts

Name: Keto Pumpkin Donuts
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1/2 cup heavy cream; 1 egg; 2 egg yolks; 1/2 tsp. Vanilla Extract; 1/4 cup Lakanto Powdered Monkfruit; 2 tsp. Pumpkin Pie Spice; 1 dropper Sweetleaf Stevia; 1/2 cup Pumpkin Puree; 1 cup Almond Flour; 1/4 cup Coconut Flour; 1 tsp. Baking Powder; Pinch of Salt; For the Glaze:; 2 cups Powered Lakanto Monkfruit; 2-4 T of water

An absolutely decadent fall treat, Keto Pumpkin Donuts are sugar free, grain free, gluten free, low carb, and keto. They are baked in a donut pan, then frosted with a delicious glaze.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

1/2 cup heavy cream
1 egg
2 egg yolks
1/2 tsp. Vanilla Extract
1/4 cup Lakanto Powdered Monkfruit
2 tsp. Pumpkin Pie Spice
1 dropper Sweetleaf Stevia
1/2 cup Pumpkin Puree
1 cup Almond Flour
1/4 cup Coconut Flour
1 tsp. Baking Powder
Pinch of Salt
For the Glaze:
2 cups Powered Lakanto Monkfruit
2-4 T of water

Instructions

Preheat the oven to 350. Grease the donut pan with coconut oil cooking spray, set it on a baking sheet, and place
Start by whipping the heavy cream with the powdered Monkfruit and Sweetleaf Stevia until it thickens and doubles in size.
Fold in the remaining ingredients carefully, so as not to break the whipped cream.
Remove the donut pan and baking sheet from the oven.
Place the donut batter in a large pastry bag, then snip off the end in the size of the donut holes, and pipe into each donut cavity.
Bake at 350 for 20-25 minutes, until the donuts just start to brown, then remove from the oven and let cool for 10-15 minutes before removing from the donut pan.
Prepare the glaze by combining the powered monkfruit and 1 tsp. of water at a time until the glaze is a workable consistency.
Drizzle the glaze over the cooled donuts and enjoy!