These keto donuts will make fall your favorite season - if it isn't already. They are dense with a soft crumb, perfectly sweetened, and filled with pumpkin spice flavors. And the best part, these keto pumpkin donuts have just 2.5 NET CARBS each!
THE BEST KETO PUMPKIN DONUTS
It wouldn't be fall without some keto pumpkin recipes, and this is one of the best ones you can make. These keto pumpkin donuts are easy to make, take under 30 minutes, and come out tasting like you got them from a pumpkin patch.
Plus, they are incredibly moist, super soft, and loaded with a sweet pumpkin flavor. And the sugar free pumpkin spiced topping will make you "fall" in love with them.
Now, I don't know about you, but my favorite kind of recipes are ones that can double as breakfast and dessert, and these keto donuts are just that! You can enjoy one in the morning - with this keto pumpkin spice latte - and one after dinner with a big glass of almond milk for dessert.
And don't worry about enjoying more than one of these low carb donuts because each one has just over 2.5 NET CARBS! And, yes, that includes the topping.
Another thing I love about this keto pumpkin donuts recipe is that the ingredients used to make them are all pretty common keto baking ingredients.
Here are all of the ingredients you'll need:
- 1 Cup Almond Flour
- Heaping ½ Cup Confectioners Swerve
- 1 teaspoon Pumpkin Spice
- 1 teaspoon Baking Powder
- Pinch of Salt
- ½ Cup Pure Pumpkin Puree
- 2 Tbsps Salted Butter, melted
- 2 Large Eggs
And for the optional spiced "sugar" topping:
- ⅓ Cup Granular Swerve
- ½ teaspoon Pumpkin Spice
- ½ teaspoon Cinnamon
As you can see, the sugar free spiced topping is optional, but I highly suggest you use it if you want to take these donuts to a whole-nother-level of deliciousness.
By the way, if you don't have the pumpkin puree and pumpkin spice in your kitchen already, make sure you stock up. You can use both to make my other delicious keto pumpkin recipes - like this keto pumpkin pie, this keto pumpkin bread, or these keto pumpkin spice cookies next!
KETO FLOURS TO USE
To make these pumpkin spice donuts low carb and gluten free, we will be using almond flour. And I like to use almond flour because it gives these donuts a soft, cakey texture, that is just divine.
But, if you do not want to use almond flour or are allergic, you can substitute it with an equal amount of walnut flour or sunflower seed flour. Both are low carb flours that will work just as well.
Now, with that said, it is super important that you DO NOT use coconut flour as a substitute. It is a more absorbent flour, and it will cause these low carb pumpkin donuts to dry out.
MAKING SUGAR FREE DONUTS
As far as flavors go, one of the best parts about these low carb donuts is the touch of sweetness that mixes so well with the earthiness of the pumpkin, and the spiciness of the cinnamon, nutmeg, ginger, and allspice.
And to make these donuts sugar free, I used my favorite 0 carb sweetener, Swerve.
Swerve is a sugar free, 0 calorie sweetener that is just as sweet as sugar. And it measures out with sugar on a 1 for 1 basis, so you can use it to replace sugar in any recipe to make it low carb and keto friendly.
Also, you might've noticed I use it twice for this sugar free donut recipe. I used some Confectioners Swerve for the donut batter, and then I used Granular Swerve for the pumpkin spice topping. And I think the combination of these two sweeteners really is what takes these doughnuts over the top!
HOW TO MAKE KETO PUMPKIN DONUTS
This is undoubtedly one of the easiest keto pumpkin recipes you can make.
Seriously, all you have to do is a little mixing and then baking. It's literally that simple.
So get your ingredients out, and let's bake some pumpkin spice deliciousness!
STEP 1: MAKING THE BATTER
First, preheat your oven to 350 degrees Fahrenheit (175°C).
Then, take out a large bowl and add the almond flour, Confectioners Swerve, pumpkin spice, baking powder, and salt. Now, once those are in the bowl you'll want to give those a mix until they're well combined.
Then, in a separate smaller bowl add the pumpkin puree, melted butter, and eggs, and whisk until combined. Now, pour the wet ingredients into the bowl of dry ingredients, and use a spatula to mix them until a thick batter forms.
STEP 2: PREPARING THE DONUTS
Once you have your donut batter, get out a silicone donut tray, and coat one of the slots with baking spray.
Quick side note on the tray, I highly suggest you use a silicone donut tray. I have used regular nonstick donut trays - my donuts always end up sticking, and it is just a mess. So if you don't have a silicone donut tray, pick one up if you want the easiest baking process and best results.
Anyway, now you can add enough batter to the greased slot to fill it up about ¾ of the way full. And then repeat the spraying and spooning process until all of the slots are filled evenly with batter.
STEP 3: BAKING THE DONUTS
So, you'll want to put the donut tray on a baking sheet and bake them for 20-25 minutes - or until a toothpick comes out clean from one of the donuts.
Then, once they're done baking, let them cool down completely in the donut tray, and then transfer them to a wire rack to finish cooling. Now, I like to let them sit like this overnight.
But, after an hour of cooling, you can coat the donuts with baking spray and then top them with the spiced "sugar" if you're using it. And if you are going to use it, just mix the granulated swerve, pumpkin spice, and cinnamon in a bowl and sprinkle the mixture over each donut after they're coated with the spray.
Then, when all the donuts are covered with the topping, take your first bite and enjoy!
STORING KETO DONUTS
So, this keto donut recipe will make 6 donuts. And if you have your family around after they come out of the oven, I doubt you'll have any left!
But if you sneak a few aside to save for later, you can store them in an airtight container at room temperature for up to 3 days.
And if you want a hot donut, you can pop it in the microwave for a few seconds before enjoying it.
Oh, and if you want to keep your donuts for longer, so you have a quick breakfast or dessert option, you can freeze them for a few months - here's how to freeze and reheat them.
WRAPPING IT ALL UP
Seriously, a low carb keto pumpkin recipe doesn't get much better than these donuts. They have truly become one of my favorites to make during the fall, along with this keto pumpkin cheesecake.
Honestly though, these keto donuts are not just one of my favorites, they're one of my family's as well.
Well, I hope you like these keto pumpkin donuts as much as me and my family do.
Leave a comment below if you make it, and let me know what your favorite part about fall is!
MORE KETO DONUT RECIPES
If you liked these low carb, gluten free, and sugar free donuts, I have a few more on the blog that I think you'll enjoy!
Give one of these a try next:
- Keto Apple Cider Donuts
- Keto Powdered Sugar Donuts
- Keto Chocolate Glazed Donuts
- Keto Cinnamon Sugar Donuts
- Keto Peanut Butter Donuts
Keto Pumpkin Donuts | One Of The Best Keto Pumpkin Recipes
These keto donuts will make fall your favorite season if it isn't already. They are dense with a soft crumb, perfectly sweetened, and filled with pumpkin spice flavors. And the best part, these keto pumpkin donuts have just 2.5 NET CARBS each!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 Donuts
- Category: Breakfast
- Method: Oven
- Cuisine: Keto Low carb
1 Cup (112g) Almond Flour
Heaping ½ Cup (80g) Confectioners Swerve
1 teaspoon (5g) Pumpkin Spice
1 teaspoon (5g) Baking Powder
Pinch of Salt
½ Cup (120g) Pumpkin Puree
2 Tbsps (28g) Salted Butter, melted
2 Large Eggs
Spiced "Sugar" Topping:
⅓ Cup (60g) Granular Swerve
½ teaspoon (3g) Pumpkin Spice
½ Tsp (3g) Cinnamon
- Preheat your oven to 350°F (175°C).
- Add all of the dry ingredients to a large bowl, mix until well combined.
- Add all of the liquid ingredients to a small bowl, and whisk until combined.
- Pour the wet ingredients into the dry, and then use a spatula to mix them until a thick batter forms.
- Coat the slots of a silicone donut tray with baking spray. Add enough batter to fill up the slots about ¾ of the way full.
- Repeat this process until all of the slots are filled evenly with batter.
- Put a baking sheet under the donut tray, and bake for 20-25 minutes, or until a toothpick comes out clean from one of the donuts.
- Once they’re done baking, let them cool down completely in the donut tray, and then transfer them to a wire rack to finish cooling.
- I like to let them sit like this overnight, but after an hour of cooling like this you can coat them with baking spray, and then coat them with the spiced “sugar” topping and enjoy.
The scale up function does not change the gram measurements.
- Serving Size: 1 Donut
- Calories: 180
- Fat: 15
- Carbohydrates: 5.6
- Fiber: 3
- Protein: 6.3
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