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The Best Keto Pumpkin Donuts with Pumpkin Spice Glaze

Annie Lampella, Pharm.D. Recipe developer and pharmacist

Published Updated

32 ratings

Soft, cakey keto pumpkin donuts that taste like the real old-fashioned kind — 4.2g net carbs. Fathead mozzarella dough is my secret, I bake them in 14 minutes, and the pumpkin spice glaze is the part you won't be able to stop eating.
  • 4.2gnet carbs
  • 7.6gprotein
  • 24minutes
  • 12servings
pumpkin donuts stacked up
glazed keto pumpkin donut on a wire rack
donuts in a row
sprinkled pecans on donuts
donuts with plain glaze and donuts with toppings
rows of donuts on a wire rack
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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.

pumpkin donuts on a wire rack

The baked donuts before and after a dip in the creamy buttermilk pumpkin spice glaze.

keto pumpkin donut dough pressed into a six cavity donut pan

These are cake donuts, so the dough gets pressed into a greased donut pan that bakes six at a time.

Glaze Tips and Topping Ideas

pecan topped keto pumpkin donuts on a wire rack

Use a powdered sweetener for the glaze because it dissolves better in the cream. The small amount of buttermilk cuts the cooling effect erythritol can leave, and the pumpkin pie spice adds more fall flavor.

A few topping ideas:

  • crushed pecans
  • crushed macadamia nuts
  • crushed walnuts
  • keto approved sprinkles
  • food coloring
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The recipe

The Best Keto Pumpkin Donuts with Pumpkin Spice Glaze

Print Pin
Prep 10 min Cook 14 min Total 24 min Serves 12

Ingredients

Servings 12

Pumpkin Donut Ingredients

Pumpkin Spice Glaze Ingredients

Step by Step Instructions

  1. 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.

    dry ingredient for pumpkin donuts in a bowl

  2. Mix wet ingredients

    In a large bowl, whisk together pumpkin puree, sour cream, buttermilk, egg, and egg yolk.

    pumpkin mixture in a bowl

  3. Melt mozzarella cheese

    Place mozzarella cheese in a microwave safe bowl and microwave for about 1 minute until melted.

    melted mozzarella cheese in a bowl

  4. 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.

    pumpkin donut dough in a bowl

  5. 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.

    pumpkin donut dough in a donut baking pan

  6. Let cool

    Once finished cooking, let cool in the donut pan for a couple minutes then transfer to a wire rack to finish cooling.

    pumpkin donuts on a wire rack

  7. 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.

    small bowl with ketp pumpkin donut glaze

  8. Time to dip

    Dip each donut into the glaze and place on a wire rack to set. Dust with crushed nuts or sprinkles.

    pumpkin donuts dipped in glaze

Nutrition

Per serving: 1 donut

Calories
166
Fat
12.3g
Protein
7.6g
Total carbs
7.8g
Net carbs
4.2g

Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.

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.

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Reviews

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4.8 from 32 ratings, 18 written

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Replying to Annie Lampella

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Melissa

Made these this morning and they were gone by lunch!!

Reply

Annie Lampella

Mine barely make it to dinner. Gone by lunch is a new record!

Reply

Heidi

piping bag feels extra, I fill the molds twice as fast

Reply

Annie Lampella

Less to wash, too.

Reply

Rosa

Annie, this one got me. Two flours plus mozzarella in a pumpkin donut seemed like way too much going on. I pressed the dough into the molds and it came out without sticking or cracking (I wasn’t expecting that from an almond-coconut mix). Pumpkin spice smell coming off the oven when they finished settled it. Buying more pumpkin puree this weekend.

Reply

Annie Lampella

I’m glad you took the chance on it, Rosa! The mozzarella is what keeps the dough from cracking when you press it in.

Reply

Emily

Do I need to melt the mozzarella first or does it just go in shredded?

Reply

Annie Lampella

Melt it first. Microwave the shredded mozzarella in 30-second bursts until it’s soft and stretchy, usually about 60 seconds for a cup. I mix it in right away while it’s still warm or I get chunks in the dough instead of that smooth fathead texture. If it firms up mid-mix, 15 seconds back in the microwave usually saves it. You’ll know it’s right when it looks like one smooth, stretchy blob, Emily. The pumpkin and sour cream do the rest.

Reply

Brianna

I do a Sunday batch every week, so I’ve eaten a lot of these at different stages. Day one is the best: cakey center, still soft from the fathead dough. By day two they’ve firmed up a little, which is actually how I like them for a cleaner bite. The sour cream probably deserves credit for keeping the crumb from going stale and dense by midweek. Plain almond flour stuff usually falls apart by day three. The glaze is the problem. Day one it’s fine, a little tacky. By day two it’s dried out and crumbles when you stack them. I ended up keeping a small portion unglazed and glazing on demand, which works but wasn’t part of the plan. Four stars. The day-one donut is noticeably better than what you’re eating Thursday, and that gap matters when you’re making a week’s worth.

Reply

Annie Lampella

Brianna, your sour cream read is right. That’s what keeps the crumb from tightening up the way plain almond flour stuff does by day three. The glaze is the part I still haven’t worked out. Day two crumble is real and I’ve been testing cream cheese in the glaze to slow it down, but day one is still a different experience than Thursday. Glazing on demand makes sense. Four stars tracks.

Reply

Brianna

Going to test the cream cheese glaze this Sunday and see how it looks by Thursday.

Reply

Kelly

I set these out at game night last month and didn’t say anything about keto. A friend who bakes a lot picked one up and immediately said it had the density of an actual old-fashioned donut, which is a different compliment than I expected. Line the box with parchment if you’re transporting them, the glaze gets sticky enough that they’ll cling to each other.

Reply

Annie Lampella

The density comment from someone who actually bakes is the one I’d frame. Most keto donuts go gummy or crumbly, and getting that old-fashioned crumb right with fathead dough was the whole challenge. And the parchment tip is real, I’ve transported a box without it.

Reply

Yuki Smith

I’ve been adding a tablespoon of softened cream cheese to the glaze and the consistency is completely different. Thicker, tangier, and it actually clings to the donut instead of running off. The base recipe is good, but the glaze as written always felt a little thin to me. One addition and it stays where it’s supposed to.

Reply

Annie Lampella

The glaze running thin is the weak spot. I’m adding cream cheese next batch.

Reply

Samantha

7.6 grams of protein per donut is what made me stop mid-scroll and go buy pumpkin puree in June. Two batches back to back on Sunday, about 30 minutes total. I’m obsessed with this routine now. The thing nobody mentions: store these unglazed. Keep the pumpkin spice glaze in a small jar in the fridge. Glazed ones soften by day two, but 20 seconds in the microwave plus fresh glaze right before eating and the texture holds through Thursday, easy. The mozzarella dough scales surprisingly well too, none of the weird gummy clumping I’ve gotten from doubling other fathead recipes. Two dozen in the fridge when the 3pm craving hits? Yeah, that’s a good system.

Reply

Annie Lampella

Storing the glaze separately is smarter than how I’ve been doing it. I glaze the batch and eat them within two days. Your way gets you through the week.

Reply

Samantha

Glazed the whole batch that first time and ate them for two days straight before they got soft. The jar thing was desperation.

Reply

Riley

Never figured out what I was doing wrong with keto pumpkin donuts until I saw sour cream AND buttermilk in the same batter. That combo finally fixed the texture, center actually springs back now.

Reply

Annie Lampella

Riley, they really do need each other. I’ve pulled one out once and the crumb tightens up, and it’s hard to fix after that. That spring-back is exactly what I’m going for.

Reply

Lindsey

Eight batches in and I’m not touching the 14 minutes.

Reply

Annie Lampella

That’s the sweet spot. Going even a minute past 14 dries out the center and you lose that cakey texture, which is the whole point of the fathead dough base.

Reply

Alicia

My grandma made pumpkin donuts every October and I spent three years on keto telling myself I just had to live without them. The soft center on these (the mozzarella doing something I don’t fully understand) is close enough that it kind of knocked the wind out of me. Making a batch for my mom this weekend.

Reply

Annie Lampella

The mozzarella thing never fully makes sense until you bite into one. Glaze them right before you bring them over, they’re best the first couple hours.

Reply

Amanda

The pumpkin spice glaze is exactly as addictive as advertised, but treat the xanthan gum like the non-negotiable it is (I skipped it my first batch and the dough crumbled right out of the mold).

Reply

Annie Lampella

Yeah, the xanthan gum is doing the job gluten would normally do. Nothing else in that dough holds it together when it hits heat. Second batch always teaches more than the recipe card does.

Reply

Danielle

Somewhere around batch four I stopped eyeballing the pumpkin and started measuring exactly 1/2 cup. Makes a real difference in how the dough holds together, less sticky coming out of the molds.

Reply

Annie Lampella

Fathead dough is unforgiving about moisture. Even a tablespoon over on the pumpkin and it glues itself to the molds.

Reply

Dana

I was convinced the mozzarella dough would taste weird in something sweet, but these are genuinely better than the pumpkin donuts from the coffee shop I used to hit every fall. The pumpkin spice glaze is the part that got me.

Reply

Annie Lampella

Mozzarella in something sweet is always the hard sell. The glaze carries it.

Reply

Camila

Never thought I’d be melting mozzarella into donut dough but here I am, already planning a second batch.

Reply

Annie Lampella

Ha. The pumpkin spice glaze is what gets me every time. It disappears way faster than the donuts.

Reply

Valerie

Batch seven, threw in a pinch of cardamom to the pumpkin spice glaze, and now the original feels wrong.

Reply

Annie Lampella

Cardamom in the glaze is such a good call. Once you add it you can’t go back. Testing that next batch.

Reply

Denise K.

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.

Reply

Annie Lampella

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.

Reply

Jennifer

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!

Reply

Annie Lampella

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.

Reply

Wendy

We don’t have buttermilk. Can I sub with something else

Reply

Annie Lampella Recipe author

You can use sour cream, greek yogurt, or heavy cream

Reply

Katie

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.

Reply

Annie Lampella Recipe author

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.

Reply

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