A typical donut can have 34 grams of carbohydrates and 13 grams of sugar which is very unhealthy. Pumpkins have lower total carbs and contain a healthy amount of fiber in every serving.
Finished with a sugar-free pumpkin spice topping this keto pumpkin donut recipe from Joe Duff, The Diet Chef, makes super soft and incredibly moist donuts. Best of all, you won’t feel guilty about every bite since ieach one contains just over 2.5 net carbs, including the pumpkin spice topping!
So, if you’re looking for a delicious snack or dessert to indulge in while on the keto diet, these keto pumpkin donuts are the best!
If you love recipes that include pumpkin then check out these low carb and keto Healthy Pumpkin Recipes.
For even more recipes choose from this selection:
Or if you like pumpkin spice then have you tried a Low Carb Pumpkin Spice Latte?
Reipe notes for keto pumpkin donuts
If you don’t want to use almond flour you can substitute sunflower seed flour instead but the texture will be different.
It’s important to use blanched almond flour and not ground almonds or almond meal to get the right textured donuts. In fact one recipe I came across said to use fine almond flour.
If you don’t have any pumpkin spice or can’t get any then you can make your own if you have the individual spices. Simply mix together equal parts of cinnamon, ginger, nutmeg and allspice.
The donut topping is optional. You don’t have to add it if you don’t want to but it makes them even more delicious. It does not add any more carbs so you don’t have to worry about that!
Silicone cooking pans
Joe uses a silicone donut pan but another cook in one recipe I saw said she didn’t find the donuts worked so well in the silicone pans and found that non-stick ones were better.
There are concerns over non-stick pans depending on which type you use because teflon pans and other low quality non-stick finishes can release toxic particles into the food.
There are also concerns over lower quality silicone coatings as they can contain fillers that may be hazardous. Also there are concerns over possible leaching of bright colors into the food.
I prefer ceramic pans as some of the non-stick ones release toxic particles into the food.
Keto Pumpkin Donuts
Makes 5 donuts
- 1 cup blanched almond flour
- ½ cup Swerve confectioners
- 1 tsp pumpkin spice
- ½ cup pumpkin puree
- 1 tsp baking powder
- 2 tbsps salted grass-fed butter, melted
- 2 large organic eggs
- 1 tsp natural vanilla extract
- pinch of Redmond Real Sea Salt
Pumpkin Spiced Topping
- ⅓ cup granular swerve
- ½ tsp pumpkin spice
- ½ tsp cinnamon
1. Preheat the oven to 175°C / 350°F.
2. Put all dry ingredients into a large bowl. Mix well until they are well combined.
3. In another bowl, add the liquid ingredients and whisk until well combined.
4. Add the wet ingredients to the dry and mix the ingredients well using a spatula until it forms a thick batter.
5. Coat the donut tray with a baking spray. Pour enough batter to fill in each tray slot to no more than ¾ full.
6. Place the donut tray on a baking sheet and bake for 20 to 25 minutes or until a toothpick comes clean when you prick one of the donuts.
8. Remove the donuts from the oven and let them cool completely before transferring them into a wire rack to continue cooling.
9. You can also let them sit overnight. After an hour of cooling the keto pumpkin donuts, coat them with baking spray before finally topping them with the pumpkin-spiced topping.
Here’s Joe’s video demo of this delicious keto pumpkin donuts recipe.