The Best Keto Pumpkin Donuts with Pumpkin Spice Glaze
Looking for a Fall inspired keto donut to dunk in your morning coffee? Try this Keto Pumpkin Spice Donut recipe. This is a low carb version of the old fashioned cake donut with a pumpkin twist.
12
Servings
166
Calories
12.3g
Fat
7.6g
Protein
4.2g
Net Carb
7.8g
Total Carbs
Keto Pumpkin Donuts Recipe Video
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Pumpkin Donut Ingredients
1 1/2 cups almond flour
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1/2 cup coconut flour
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1/3 cup monk fruit sweetener
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2 teaspoons baking powder
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3/4 teaspoon salt
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1/2 teaspoon baking soda
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1/2 teaspoon xanthan gum
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1/8 teaspoon ground nutmeg
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1 cup shredded mozzarella cheese
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1/2 cup pumpkin puree
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1/4 cup sour cream
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1/4 cup buttermilk
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1 egg
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1 egg yolk
Pumpkin Spice Glaze Ingredients
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1 cup confectioners Swerve
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1/3 cup heavy whipping cream
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2 tablespoons buttermilk
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1/4 teaspoon vanilla extract
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1/4 teaspoon pumpkin pie spice
The Best Keto Pumpkin Donuts with Pumpkin Spice Glaze Directions
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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.
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Mix wet ingredients
In a large bowl, whisk together pumpkin puree, sour cream, buttermilk, egg, and egg yolk.
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Melt mozzarella cheese
Place mozzarella cheese in a microwave safe bowl and microwave for about 1 minute until melted.
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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.
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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.
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Let cool
Once finished cooking, let cool in the donut pan for a couple minutes then transfer to a wire rack to finish cooling.
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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.
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Time to dip
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)
These crisp Autmun mornings just got a little bit better with a mug of bulletproof coffee and a keto pumpkin donut. These low carb donuts can make your morning a little it sweeter on busy mornings when you are running a little late. Or enjoy them with your family on a lazy weekend morning. Or bring them to work and let you coworkers be amazed that these office donuts are sugar free and good for you!
Keto pumpkin donuts are a cake style donut that is covered with a creamy buttermilk pumpkin spice glaze. I like mine topped with crush pecans, but you can add your favorite topping. The donut part is spongy and has the perfect pumpkin flavor. The glaze is sweet with a ting of tartness from the buttermilk.
Yes! Pumpkin is allowed on the keto diet! Pumpkin has a higher carbohydrate amount that other vegetables, so you only want to concume it in small amounts on the ketogenic diet. For 12 donuts, we are only adding 1/2 cup of pumpkin puree which accounts for 6 g net carbs for the entire recipe. That is 0.5 gram per donut. I’m willing to sacrifice 0.5 carbs for pumpkin flavor!
When selecting pumpkin puree, make sure you are looking for canned pumpkin that contains 100% pumpkin and nothing else! Pumpkin Pie filling is usually stocked next to pumpkin puree and is often mistaken for it. The pie filling has added sugars and seasoning to it so avoid this kind.
These pumpkin donuts are cake donuts, so we bake them in the oven on a donut baking tray. The one I use in my recipes is this 
The low carb pumpkin spice glaze in this recipe is a combination of 
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.