Keto Pumpkin Donuts | One Of The Best Keto Pumpkin Recipes

A hand holding a donut with a bite taken out of it.

5 from 11 reviews

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!



1 Cup (112g) Almond Flour

Heaping 1/2 Cup (80g) Confectioners Swerve

1 Tsp (5g) Pumpkin Spice

1 Tsp (5g) Baking Powder

Pinch of Salt

1/2 Cup (120g) Pumpkin Puree

2 Tbsps (28g) Salted Butter, melted

2 Large Eggs

Spiced "Sugar" Topping:

1/3 Cup (60g) Granular Swerve

1/2 Tsp (3g) Pumpkin Spice

1/2 Tsp (3g) Cinnamon


  1. Preheat your oven to 350°F (175°C).
  2. Add all of the dry ingredients to a large bowl, mix until well combined.
  3. Add all of the liquid ingredients to a small bowl, and whisk until combined.
  4. Pour the wet ingredients into the dry, and then use a spatula to mix them until a thick batter forms. 
  5. Coat the slots of a silicone donut tray with baking spray. Add enough batter to fill up the slots about 3/4 of the way full.
  6. Repeat this process until all of the slots are filled evenly with batter.
  7. 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.
  8. 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.
  9. 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.


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