Keto Pumpkin Spice Doughnuts
These keto pumpkin spice doughnuts are baked in the oven and then finished with a quick sugar free glaze.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: doughnut
Servings: 6
Calories: 295kcal
Keto Pumpkin Spice Doughnuts
Bake Keto Pumpkin Spice Doughnuts
In a mixing bowl, combine all dry ingredients for the doughnuts: almond flour, Perfect Keto collagen, Lakanto, baking powder, salt, xanthan gum, and pumpkin spice.
Separately, whisk together the wet ingredients: melted butter, pumpkin puree, eggs, and vanilla.
Add the wet ingredients to the dry and mix until well combined.
Transfer the batter to your prepared doughnut pan. Bake for 12-15 minutes, or until golden brown. Remove from oven and allow to cool slightly.
Glaze the Doughnuts
Add glaze ingredients to a pan over medium heat and stir to combine.
Heat for 3-4 minutes, or until the sweetener is dissolved. Remove from heat.
Dip doughnuts in glaze to coat, then transfer to a cooling rack or plate to set.
- The 1/4C of Lakanto sweetener in these low carb pumpkin spice doughnuts can be substituted with the same amount of another granulated keto-friendly sweetener like Swerve or with 5T of granulated erythritol. The same goes for the glaze: use the same amount of another sweetener blend, or about 3.5T of erythritol.
- On a similar note, you can substitute the Perfect Keto Collagen with one scoop (about 25-30g) of a vanilla or unflavored whey powder.
- If you want to make this keto pumpkin spice doughnut recipe using the same sweetener and collagen that I use, you can use the code TRYKETO to save 20% on both Lakanto and Perfect Keto!
- The glaze is optional, so feel free to skip it to save calories if desired!
Calories: 295kcal | Carbohydrates: 6.5g | Protein: 11.5g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 67mg | Sodium: 170mg | Potassium: 60mg | Fiber: 3.8g | Sugar: 1g | Vitamin A: 700IU | Calcium: 90mg | Iron: 1.8mg