The Best Keto Pumpkin Donuts with Pumpkin Spice Glaze
12
Servings
166
Calories
12.3g
Fat
7.6g
Protein
4.2g
Net Carbs
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
The Best Keto Pumpkin Donuts with Pumpkin Spice Glaze Directions
- 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.
- In a large bowl, whisk together pumpkin puree, sour cream, buttermilk, egg, and egg yolk.
- Place mozzarella cheese in a microwave safe bowl and microwave for about 1 minute until melted.
- 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.
- 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.
- Once finished cooking, let cool in the donut pan for a couple minutes then transfer to a wire rack to finish cooling.
- To make the pumpkin spice glaze, combine all ingredients and mix until smooth. If batter is too thick, add more buttermilk.
- Dip each donut into the glaze and place on a wire rack to set. Dust with crushed nuts or [keto sprinkles](https://amzn.to/30ehYlD)