The yummiest donuts you’ll make this fall, keto pumpkin donuts are sugar-free, gluten-free, and actually good for you!
Keto Pumpkin Donuts
Chances are that you found this recipe because you love pumpkin desserts. My family loves them too! There is something extra delicious about how a slightly-sweet pumpkin can taste so warm and comforting.
My kids love donuts (and so do I!). Thankfully, when you make homemade cake donuts, you can control how much sugar they have. You don’t have to worry about the crazy sugar rush and the inevitable crash that follows after eating donuts.
Easy Pumpkin Donuts
These low-carb cake donuts are made with just a few simple ingredients – and one of them really is pumpkin puree! If you are carving a pumpkin for Halloween, save the pumpkin flesh. You can remove the seeds, puree it in a food processor, and use it in these donuts.
If you don’t have a pumpkin pan/tin, don’t worry. You can easily turn these into delicious pumpkin muffins. Just pour the batter into a muffin tin. Whether you make muffins or donuts, they turn out so good every time.
Gluten-Free Donuts
There are only 3 grams net carbs in each donut! That’s such a low number that you can enjoy a filling breakfast and your favorite bulletproof coffee with a pumpkin donut in the morning.
If you are hosting a fall brunch, keep this recipe somewhere that you can find it! Since it is a naturally gluten-free recipe, it’s fantastic to serve for a group of people, especially if you don’t know if any of them have any food allergies.
Pumpkin Spice Donuts
These pumpkin spice donuts come out so light and fluffy that you might be surprised they are gluten-free. The combination of apple cider vinegar and baking soda creates a chemical reaction that adds essential air bubbles into the batter.
Be very careful not to overmix the batter so that the air bubble remain inside the batter, unpopped. As the donuts bake, the air bubbles create a lighter texture that resembles classic cake donuts.
How To Store Homemade Donuts
After you make the pumpkin donuts, let them cool before you add the glaze. This way, they won’t melt the glaze.
I suggest storing the donuts unglazed if you don’t think you will eat them right away. Keep them in an airtight container at room temperature for up to three days. You don’t have to refrigerate them.
Keep extra glaze in the refrigerator for up to five days. Then, reheat it in the microwave before adding it on top of the donuts.
Keto Pumpkin Donuts Recipe
Below are the ingredients that you’ll need to make these keto pumpkin donuts. Exact measurements and instructions are located below within the printable recipe card below.
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 9
Net Carbs: 3 net carbs per serving
Ingredients:
For the donuts:
Almond flour
Eggs
Pumpkin puree
Pumpkin pie spice
Vanilla extract
Apple cider vinegar
Baking soda
Swerve confectioners sugar substitute
For the glaze:
Swerve confectioner sugar substitute
Pumpkin pie spice
Vanilla extract
Heavy whipping cream
Instructions:
Preheat the oven to 350 degrees, and grease a donut baking pan well.
In a mixing bowl, combine all of the ingredients for the donuts until smooth.
Spoon the batter into the donut pan, smoothing out the tops of each donut.
Bake for 15 minutes. Allow the donuts to cool to room temperature.
Add the glaze ingredients to a bowl, and whisk to combine well until smooth.
Dip the cooled donuts face down into the glaze, and set on a parchment lined baking sheet.
Chill the donuts until the glaze has set.
Keto Pumpkin Donuts
Equipment
- Mixing Bowl
- Donut Tin
Ingredients
Pumpkin Donuts
- 2 cups Almond Flour
- 2 large Eggs
- 1/2 cup Pumpkin Puree
- 1 tsp Pumpkin Pie Spice
- 1 tsp Vanilla Extract
- 1 tsp Apple Cider Vinegar
- 1 tsp Baking Soda
- 1/2 cup Swerve Confectioner's Sugar Substitute
Sugar-Free Glaze
- 1/2 cup Swerve Confectioner's Sugar Substitute
- 1/2 tsp Pumpkin Pie Spice
- 1/2 tsp Vanilla Extract
- 3 tbsp Heavy Whipping Cream
Instructions
- Preheat the oven to 350 degrees, and grease a donut baking pan well.
- In a mixing bowl, combine all of the ingredients for the donuts until smooth.
- Spoon the batter into the donut pan, smoothing out the tops of each donut.
- Bake for 15 minutes.
- Allow the donuts to cool to room temperature.
- Add the glaze ingredients to a bowl, and whisk to combine well until smooth.
- Dip the cooled donuts face down into the glaze, and set on a parchment lined baking sheet.
- Chill the donuts until the glaze has set.
Notes
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Sweet Treats
If you enjoyed learning how to make keto pumpkin donuts, here are some more tasty keto dessert recipes you should make next! They are some of my kids’ favorites!
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