The Best Keto Pumpkin Donuts with Pumpkin Spice Glaze
Published September 15, 2019 • Updated February 2, 2026
This post may contain affiliate links. See my disclosure policy.
Looking for a Fall inspired donut to dunk in your morning coffee? This is my low carb version of the old fashioned cake donut with a pumpkin twist and creamy pumpkin spice glaze.
Explore 680+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Pumpkin Donut Ingredients
1 1/2 cups almond flour -
1/2 cup coconut flour
-
1/3 cup monk fruit sweetener
-
2 teaspoons baking powder
-
3/4 teaspoon salt
-
1/2 teaspoon baking soda
-
1/2 teaspoon xanthan gum
-
1/8 teaspoon ground nutmeg
-
1 cup shredded mozzarella cheese
-
1/2 cup pumpkin puree
-
1/4 cup sour cream
-
1/4 cup buttermilk
-
1 egg
-
1 egg yolk
Pumpkin Spice Glaze Ingredients
-
1 cup confectioners Swerve
-
1/3 cup heavy whipping cream
-
2 tablespoons buttermilk
-
1/4 teaspoon vanilla extract
-
1/4 teaspoon pumpkin pie spice
Step by Step Instructions
Step by Step Instructions
Whisk dry ingredients
Preheat the oven to 350 degrees. In a small bowl, whisk together almond flour, coconut flour, monk fruit, baking powder, salt, baking soda, xanthan gum and nutmeg. Set aside.
Mix wet ingredients
In a large bowl, whisk together pumpkin puree, sour cream, buttermilk, egg, and egg yolk.
Melt mozzarella cheese
Place mozzarella cheese in a microwave safe bowl and microwave for about 1 minute until melted.
Mix the donut dough
Using an electric mixture, beat the mozzarella cheese into the wet mixture and slowly pour in the dry ingredients into the wet pumpkin mixture. Keep mixing until uniform.
Form into donut molds & bake
Grab about a 2 inch in diameter sized ball of pumpkin donut dough and press into a greased donut pan. Form the dough into each ring. Bake at 350 degrees for 12 to 14 minutes.
Let cool
Once finished cooking, let cool in the donut pan for a couple minutes then transfer to a wire rack to finish cooling.
Make pumpkin spice glaze
To make the pumpkin spice glaze, combine all ingredients and mix until smooth. If batter is too thick, add more buttermilk.
Time to dip
Dip each donut into the glaze and place on a wire rack to set. Dust with crushed nuts or sprinkles.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Calculate Your Keto Macros in 30 Seconds
Not sure if this recipe fits your daily targets? Our free calculator shows you personalized macros based on your goals, activity level, and body composition.
Get My Macros (Free) →Frequently Asked Questions
Can I substitute almond flour with another flour?
Almond flour is key here, but if you need a substitute, sunflower seed flour works. It will change the flavor and texture a bit.
What can I use instead of monk fruit sweetener?
If you don't have monk fruit sweetener, erythritol or stevia work great. Just adjust the quantity based on how sweet your substitute is.
How should I store the leftover donuts?
Store leftover donuts in an airtight container in the fridge for up to a week. For longer storage, freeze them for up to 3 months.
Can I make these donuts dairy-free?
Yes! Use dairy-free cream cheese or a non-dairy sour cream substitute in place of sour cream and buttermilk. Choose a plant-based mozzarella too.
Are these donuts gluten-free?
Absolutely! These donuts use almond and coconut flour, so they're naturally gluten-free.
These crisp Autumn mornings just got a little bit better with a mug of bulletproof coffee and one of these pumpkin donuts. They make busy mornings a little sweeter when you’re running late, or enjoy them with your family on a lazy weekend. Bring them to work and watch your coworkers’ faces when they find out these donuts are sugar free.
These are cake style donuts covered with a creamy buttermilk pumpkin spice glaze. I like mine topped with crushed pecans, but add whatever topping you want. The donut itself is spongy with perfect pumpkin flavor, and the glaze is sweet with a tang of tartness from the buttermilk.
Yes! Pumpkin has more carbs than other vegetables, so you want to consume it in small amounts. For 12 donuts, I’m only adding 1/2 cup of pumpkin puree which is 6g net carbs for the entire recipe. That’s 0.5 gram per donut. I’ll sacrifice half a carb for pumpkin flavor any day!
When selecting pumpkin puree, make sure it’s 100% pumpkin and nothing else! Pumpkin Pie filling is usually stocked next to the puree and people grab it by mistake. The pie filling has added sugars and seasoning, so avoid it.
These are cake donuts, so we bake them in the oven on a donut baking tray. The one I use is this 
The glaze is made with 
We don't have buttermilk. Can I sub with something else
You can use sour cream, greek yogurt, or heavy cream
I always have such a problem getting the cheese to incorporate. Any tips? I use fresh mozz and have to melt it on the stove and it doesn't melt well.
I use shredded mozzarella cheese. I haven't tried using fresh. I know with the shredded if it doesn't incorporate, it's because the cheese isn't melted or hot enough.