Keto Pumpkin Spice Donuts | Easy Baked Low Carb Donut Recipe
An easy low carb baked donut recipe – Irresistible oven baked pumpkin spice doughnuts made with almond flour and coconut flour. These carb conscious donuts are flavoured with real pumpkin and warm cozy autumnal spices. Easy to make without the oily mess of frying. Perfectly soft, cakey pumpkin spice keto donuts make a delicious holiday dessert great for sharing.
Each keto donut has only 5g of net carbs and no added sugar, wheat or gluten. Plus a bonus 7.5g of protein!
A perfect family friendly low carb dessert for holiday celebrations.
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These keto pumpkin doughnuts are part of my low carb holiday meal series, although you can definitely enjoy these year round!
Buying a donut pan was one of the best kitchen investments I have ever made. Thanks to this nifty little pan I can make healthier no fry baked donuts whenever I want! These pans are the quickest and easiest way to make low carb gluten free donuts in the oven and they turn out perfect every time!
Why You’ll Love These Keto Pumpkin Donuts
- Quick and Easy to make.
- Baked keto donuts have less mess and fuss than fried donuts.
- Low carb, low sugar, and gluten free donuts.
- Uses real pumpkin with no added sugar for rich fall flavours.
- Cake style low carb donuts that are soft, fluffy, and flavourful.
Tips for Perfect Pumpkin Spice Doughnuts
- Use a donut pan. Due to the alternative low carb flour used in this recipe you really need to use a donut pan. The batter is quite loose and the pan will hold the shape until it firms up in the oven.
- Let the batter rest. Almond flour and coconut flour behave differently than wheat flour and they need time to incorporate the liquid in the batter. After mixing the wet ingredients into the batter give it time to rest before filling the donut pan.
- Cool the donuts before icing or dusting with sweetener. Allowing the donuts to cool before handling them too much will prevent them from falling apart or crumbling while trying to apply icing or dusting the outside.
The Best Low Carb Sweetener for Keto Baked Donuts
For this recipe and all kinds of keto baking, there are 3 low carb sweeteners that come out on top.
When using these sweeteners in low carb baked goods it’s always best to use a powdered form. You can purchase this online or powder it yourself using a coffee grinder.
If you have been wondering why your keto baking isn’t coming out sweet enough, it’s likely because the sweetener needs to be powdered first.
For the coating on this recipe granular golden monk fruit is the way to go. It’s similar to brown sugar but keto friendly and goes very well with the pumpkin spice in these donuts.
Homemade Sugar Free Pumpkin Pie Spice Recipe
There are many affordable premade pumpkin pie spices you can buy at either the grocery store or online.
If you prefer to make your own, all you need to do is mix together a few simple spices and store sealed in a spice jar until needed.
Easy Pumpkin Pie Spice Recipe
- 3 tablespoons – ground cinnamon
- 2 teaspoons – ground ginger
- 2 teaspoons – ground nutmeg
- 1 1/2 teaspoons – ground allspice
- 1 1/2 teaspoons – ground cloves
Low Carb baked Donut FAQ's
Are donuts the same thing as doughnuts?
Yes. Donut is an alternative spelling for doughnut.
Are keto donuts gluten free?
Made without wheat or flour, these almond flour donuts are completely gluten free!
Are keto donuts healthy?
Low in sugar, carbs, and gluten, these baked keto donuts are a healthier option to traditional fried donuts.
These keto donuts also have 7.5g of protein each as well as minerals, vitamins and electrolytes. 200mg Calcium, 5mg Vitamin E, 300mg of potassium, and 60mg of magnesium these donuts are a perfect keto dessert!
What are keto donuts made of?
Instead of flour and sugar, these keto donuts use low carb almond flour, coconut flour, and monk fruit, erythritol, or allulose.
Can I make Keto donuts without a donut pan?
The donut pan is needed to form the batter into the shape of donuts. If you don’t have a special donut pan you can buy one online or make donuts without holes using a muffin pan.
Can I use coconut flour instead of almond flour for keto donuts?
Coconut flour and almond flour are very different and not really interchangeable. If you decide to use coconut flour instead the donuts will be crumbly and dry compared to almond flour. Consider increasing the butter, egg, and sour cream if you decide to use coconut flour.
Can these l keto doughnuts be fried?
The low carb doughnut batter is not firm enough to form without a doughnut pan making it impossible to fry them. Baking makes a wonderfully soft cake like doughnut.
Almond Flour Keto Donut Variations
While these pumpkin spice donuts are delicious year round, they are especially suited as a low carb holiday treat with their warm spices and autumn flavours.
Good news is that you can easily change the flavours of these keto donuts by adding fruits, chocolate and other sweets right to the batter or by adding a simple glaze or icing.
Try some of these flavour combinations:
- Cranberry lemon
- Blueberry lemon
- Raspberry and white chocolate
- Strawberry rhubarb
- Chocolate chip
- Carrot donuts with cream cheese icing
- Maple and brown ‘sugar’ (golden erythritol)
Omitting the pumpkin from the donut dough will change the consistency of the batter so you will need to adjust the ratios so the donut is not dry. Try replacing the pumpkin with an additional egg to make a plain donut that can accept many flavours.
Keto Pumpkin Spice Donuts
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Equipment
- Large Mixing Bowl
- stand mixer or electric mixer
- piping bag optional
Ingredients
Almond Flour Donuts
- ¼ cup Melted Butter
- ¼ cup Sour Cream
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- ½ cup Powdered Sweetener erythritol, monk fruit, or allulose
- ⅓ cup Pumpkin pureed, canned
- 1 cup Almond Flour
- ½ cup Coconut Flour
- ½ tablespoon Baking Powder
- 1 teaspoon Pumpkin Pie Spice
- ⅛ teaspoon Salt one pinch
Pumpkin Spice Coating
- ½ cup Golden Erythritol golden monk fruit or brown allulose
- 2 teaspoons Pumpkin Pie Spice
- ⅓ cup Butter melted
Instructions
- Preheat the oven to 350℉ [175℃].
- Cream the sweetener and wet ingredients. In a large bowl combine the melted butter, sour cream, eggs, vanilla and powdered sweetener. Use an electric mixer or stand mixer to cream the ingredients together on high for 2-3 minutes until they appear light and fluffy. With the mixer on low speed, gently incorporate the pureed pumpkin until just combined.¼ cup Melted Butter, ¼ cup Sour Cream, 2 large Eggs, 1 teaspoon Vanilla Extract, ½ cup Powdered Sweetener, ⅓ cup Pumpkin
- Prepare the batter. In a large bowl, combine the almond flour, coconut flour, baking powder, pumpkin spice, and salt. Whisk together until well combined. Add the almond flour mixture to the pumpkin mixture and mix until just combined. The batter should be a wet but spreadable consistency.1 cup Almond Flour, ½ tablespoon Baking Powder, ½ cup Coconut Flour, 1 teaspoon Pumpkin Pie Spice, ⅛ teaspoon Salt
- Fill the donut pan. Lightly grease the donut pan with butter. Add the donut batter to a large piping bag with a wide tip and pipe the batter evenly into the wells of the donut pan. You can also spoon the batter directly into the pan without using a piping bag, just be sure the batter reaches the bottom evenly and avoid spilling any on the upper portion of the pan or it will burn.
- Bake and Cool. Bake the donut in the middle of a 350℉ [175℃] oven for 15-20 minutes until cooked through and a tooth pick inserted into the center of the donut pulls out clean. Place the tray on a cooling rack for 5-10 minutes before attempting to remove the donuts from the pan.
- Coat the donuts. Melt butter in a small shallow bowl. In another bowl combine the golden sweetener and pumpkin spice. After the donuts are cool, carefully dip each donut in the melted butter and then in the pumpkin spice mixture coating each side evenly. Shake gently to remove any excess, place on a baking rack until the butter cools. Serve and enjoy!½ cup Golden Erythritol, 2 teaspoons Pumpkin Pie Spice, ⅓ cup Butter
Notes
Nutrition
Nutritional information is calculated using the recipe calculator and verified database available from Cronometer. Although every reasonable effort is made to provide accurate information this estimate is provided as courteously and convenience only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe.
Try the free recipe calculator at CronometerStoring leftovers and Freezing Guide
Leftover donuts should be stored in an airtight container. At room temperature for 2-3 days, or in the fridge for up to 1 week.
These keto donuts can also be frozen for long term storage and thawed when ready to enjoy. Thaw donuts overnight in the fridge for best results.
Enjoy!
