The Best Keto Pumpkin Donuts with Pumpkin Spice Glaze
Published September 15, 2019 • Updated February 27, 2026
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I make these with fathead mozzarella dough for a soft, cakey center that tastes like a real old fashioned pumpkin donut. Low carb, baked in 14 minutes, and the pumpkin spice glaze is the part you won't be able to stop eating.
I get the reaction. Mozzarella cheese in a donut sounds wrong. I thought the same thing when I first started testing fathead dough in sweet recipes, but once that melted cheese hits the wet ingredients and the dough pulls together, you stop questioning it. The texture is soft, dense, cakey. Not bready, not rubbery. It holds its shape in the donut pan and comes out looking like something from a bakery case.
I’ve made these keto pumpkin donuts more times than I can count, and the version you see here is the one I kept coming back to. The combination of almond flour, coconut flour, and shredded mozzarella gives you a dough that’s sturdy enough to press into molds but still tender after baking. I tested fresh mozzarella early on and it never incorporated right. Shredded is the move here because it melts hotter and blends into the batter without leaving streaks.
The pumpkin puree does more than flavor. It keeps the inside moist for days, which is not something most low carb baked goods can claim. I store mine in the fridge and they’re still soft on day three. The sour cream and buttermilk pull double duty, adding tang and tenderness without extra carbs. If you like pumpkin season baking, my keto pumpkin roll uses a similar flavor profile but in a rolled cake format.
Now the glaze. I drizzle mine thick and tell myself I’m only eating one. It never works. The pumpkin spice glaze sets up just enough to hold but stays creamy underneath, and the combination of confectioners Swerve with heavy cream and a little buttermilk gives it that slightly tangy sweetness that cuts through the richness of the dough. Crushed nuts on top add crunch if you want it, but I usually skip the sprinkles and go plain.
These are 4.2g net carbs per donut. I’ve served them to people who had no idea they were keto, and the mozzarella never comes up unless I mention it. If you’re working through pumpkin season recipes, my keto pumpkin cheesecake and keto pumpkin whoopie pies are two more I rotate through every fall. And if you want to try another fathead-style bake that uses almond flour as the base, my almond flour cookies are a good place to start.
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Pumpkin Donut Ingredients
1 1/2 cups almond flour -
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
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.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use fresh mozzarella instead of shredded?
I tried fresh mozzarella early on and couldn't get it to work. Fresh mozz doesn't melt hot enough to fully incorporate into the dough, so you end up with streaks and uneven texture. Shredded mozzarella is what I use every time because it melts faster in the microwave and blends smoothly into the batter. This is one substitution I wouldn't recommend.
What can I substitute for buttermilk in this recipe?
I've tested three alternatives that all work: sour cream, Greek yogurt, and heavy cream. My go-to is sour cream because it adds the same tang and keeps the dough moist. Use the same amount (1/4 cup) for any of those swaps. I wouldn't skip the acid entirely though, because it reacts with the baking soda and helps the donuts rise.
Can I make these without a donut pan?
I've done donut holes when my pan was already in use. Scoop tablespoon-sized balls onto a parchment-lined baking sheet and bake for about 10-12 minutes instead of the full 14. They won't have the classic ring shape, but the taste is identical. You could also press the dough into a muffin tin, though the center stays softer without the donut hole for airflow.
Can I fry these instead of baking them?
I wouldn't. Fathead dough needs the structure of a pan to hold its shape while it bakes. When I've tested frying low carb doughs, they absorb too much oil and fall apart because there's no gluten to hold them together. Baking gives you a crispy exterior and soft center without the mess. The 12-14 minutes in the oven is all they need.
Is pumpkin puree keto-friendly?
I use it in a lot of my fall keto recipes and it fits fine. A full cup of pumpkin puree has about 7g net carbs, but that gets spread across the entire batch. Per donut, you're looking at under a gram from the pumpkin itself. Make sure you grab pure pumpkin puree, not pumpkin pie filling, which has added sugar. If you like pumpkin in other formats, my keto chocolate pumpkin bundt cake is another one I make every October.
Can I freeze these donuts?
I freeze them without the glaze and they hold up well for about 3 months. When I'm ready to eat them, I pull however many I want out of the freezer, let them thaw on the counter for about 30 minutes, then add the glaze fresh. The glaze texture is better when it's made right before dipping. I've also rewarmed thawed donuts in the oven at 300 degrees for 5 minutes and they come back close to freshly baked.
Can I substitute almond flour with another flour?
Sunflower seed flour is the closest swap I've found. I've tested it in a couple of batches and the texture comes out slightly denser with a more earthy flavor, but it works if you need a nut-free option. Coconut flour won't substitute 1:1 because it absorbs way more liquid. If you want a recipe that already uses almond flour as the star, my healthy pumpkin cookies are worth trying too.
What sweetener works best in these?
I use monk fruit sweetener in the dough and confectioners Swerve in the glaze. That combination gives me the best balance of sweetness without any cooling aftertaste. If you swap to erythritol, start with about 3/4 of the amount listed because some brands run sweeter than monk fruit. I'd avoid liquid stevia in the dough since it changes the moisture ratio, but a few drops in the glaze works fine if that's what you have. My keto pumpkin cheesecake lasagna uses a similar sweetener approach if you want another reference point.
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 
Made these hoping to sneak keto past my kids. My 9-year-old ate one, said they tasted like the donuts from the grocery store bakery case, and walked away satisfied. That's the real test in my house. I'd never worked with mozzarella dough before and was nervous, but it came together fast and the center is genuinely soft like an actual donut.
Grocery store bakery case is the highest compliment a 9-year-old can give. Mine said the same thing about these and I had to stop myself from explaining why that's such a win.
I gave up pumpkin donuts when I went keto and just told myself it was fine. Made these last night with no real expectations (mozzarella in donut dough felt like a stretch) and that pumpkin spice glaze and cakey middle brought me right back to October coffee shop runs I thought were behind me for good. Four years of keto and I'm over here tearing up about a donut. Making another batch this weekend!
Four years keto and it still catches you. The glaze was the last thing I figured out on this one, kept adjusting the spice ratio until it felt like October. Enjoy round two.
Never made anything with mozzarella in a donut before and almost skipped this because of it. Snow day though, had everything in the pantry, figured I'd see what happened. The dough came together faster than expected once the cheese melted, and pressing it into the molds was easier than I thought. They came out of the oven looking like actual donuts, which I didn't expect. The pumpkin spice glaze set up nicely after cooling and they looked way better than they had any business looking in my kitchen. 4.2g net carbs meant I had two without thinking about it. First try. I'll take it.
The mozzarella reads wrong on paper. I get why people skip it. But once that dough comes together you just trust it.
I gave up donuts when I went keto and just accepted it as part of the deal. Made these on a snow day and the pumpkin spice glaze broke me. I ate two before I even put the rest on a plate, and now I cannot stop thinking about them. I didn't expect a donut recipe to feel this meaningful.
Ha, the glaze does that. I drizzle mine thick and tell myself I'm only eating one. Snow days make it worse.
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.