These easy-to-make, Baked Keto Pumpkin Donuts are ultra-moist and tender and smothered in a delicious maple-pecan glaze that you just can't resist!

So far this week I've already made a Pumpkin Smoothie and Pumpkin Cookies.

You would think I would be tired of pumpkin, but I still haven't had my fill!

These baked keto pumpkin donuts are actually my Keto Pumpkin Muffin recipe. So really, it's a muffin recipe disguised as a donut.

Even though these are more of a cake-like donut, the addition of pumpkin makes them ultra-soft and moist - more so than a traditional cake-like donut.

And whatever you do, don't skip the maple-pecan glaze! It's thick, rich, sweet, and what takes these donuts to the next level of deliciousness!

The sweetener

For the donuts, I prefer to use Besti Monk Fruit Erythritol Blend. However, any erythritol-based granulated sweetener will work!

If you’re Paleo, use coconut palm sugar.

For the glaze, I recommend using Best Powdered Monk Fruit Allulose Blend. Both monk fruit and allulose dissolve well and have no aftertaste - making it perfect for glazes and frostings.

While erythritol-based powdered sweetener can be used, it may lend a slight aftertaste and doesn't dissolve quite as well.

*Note-As a special gift to my readers, I've teamed up with BESTI to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.

? The coconut flour

A word of caution when it comes to coconut flour: not all coconut flours are the same! Some are much more absorbent than others.

I prefer to use Arrowhead Mills or Bob’s Red Mill Coconut Flour because I know these two brands and soft, absorbent, and will work well in this recipe.

While other brands *may* work, I can’t guarantee the results.

? Easy donut instructions

Start by whisking together all of the dry ingredients in a large bowl. This includes blanched almond flour, coconut flour, granulated sweetener of choice, baking soda, baking powder, sea salt, pumpkin pie spice, and ground cinnamon.

In a separate bowl, whisk together 4 eggs, an egg white, pure pumpkin (not pumpkin pie filling!), pure vanilla, and avocado oil.

The egg white is my secret ingredient to give these donuts a perfect texture – so don’t skip it!

Then, stir the wet ingredients into the dry.

Spoon the batter into the corner of a large resealable baggie. Then, snip off the end and pipe into a well-greased muffin tin.

Bake at 350 degrees for 17 to 20 minutes, or until the tops are nicely browned.

Allow to cool completely before removing from pan to prevent sticking. Then, place on a cooling rack while you make the maple pecan glaze.

Maple-pecan glaze

Add some chopped pecans, 1/4 cup melted butter or coconut oil, powdered sweetener, pure vanilla, maple extract, and a pinch of sea salt to a blender.

Even though these are maple-pecan glazed donuts, I don't use any maple syrup in the glaze. This is because most of the Keto maple-flavored syrups tend to have an aftertaste. I find the taste is much better with maple extract.

If you have a Keto maple syrup you like, though, simply use the Paleo version and replace the pure maple syrup with the Keto maple-flavored syrup.

Blend until ultra-smooth and creamy, adding water as needed for blending.

Pour the glaze into a shallow bowl and dip the tops of each keto pumpkin donut into the glaze. Then, return donuts to the cooling rack.

Place the cooling rack with the donuts into the fridge for 15 to 20 minutes, or until the frosting is set.

? Top tips

• A word of caution when it comes to coconut flour: not all coconut flours are the same! Some are much more absorbent than others. I prefer to use Arrowhead Mills or Bob’s Red Mill Coconut Flour because I know these two brands and soft, absorbent, and will work well in this recipe. While other brands *may* work, I can’t guarantee the results.
• The sweetener: For the donuts, I prefer to use Besti Monk Fruit Erythritol Blend. However, any erythritol-based granulated sweetener will work! If you’re Paleo, use coconut palm sugar. For the glaze, I recommend using Best Powdered Monk Fruit Allulose Blend. Both monk fruit and allulose dissolve well and have no aftertaste - making it perfect for glazes and frostings. While erythritol-based powdered sweetener can be used, it may lend a slight aftertaste and doesn't dissolve quite as well.
• As a special gift to my readers, I've teamed up with BESTI to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
• Even though these are maple-pecan glazed donuts, I don't use any maple syrup in the Keto version of the glaze. This is because most Keto maple-flavored syrups tend to have an aftertaste. I find the taste is much better with maple extract. If you have a Keto maple syrup you like, though, simply use the Paleo version and replace the pure maple syrup with the Keto maple-flavored syrup.
• I developed this recipe using canned pumpkin. If you use fresh pumpkin I cannot guarantee the results. However, if you do use fresh pumpkin you’ll need to drain it very, very well as fresh pumpkin is usually wetter than canned.

Looking for more recipes?

Check out this Keto Pumpkin Pie, Keto Cornbread and Cranberry Orange Keto Scones!

If you’ve tried these Keto Pumpkin Donuts or any other recipe on the blog please let me know in the comments below!

Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, or E-Mail to see more delicious food and find out what I’ve been up to!

📖 Recipe

Keto Pumpkin Donuts With Maple-Pecan Glaze {Paleo}

These easy-to-make, Baked Keto Pumpkin Donuts are ultra-moist and tender and smothered in a warm maple-pecan glaze that you just can't resist!

5 from 1 vote

Print Pin Rate

Course: Breakfast, dairy free, Dessert, gluten free, Grain Free, keto, paleo

Cuisine: American

Prep Time: 20 minutes

Cook Time: 17 minutes

Total Time: 37 minutes

Servings: 12 donuts

Calories: 218kcal

Author: Cassidy Stauffer

Ingredients

• 2 Cups Blanched Almond Flour super finely ground
• 6 Tbsp. Coconut Flour
• 3/4 Cup Erythritol-Based Granulated Sweetener or coconut palm sugar for Paleo
• 1/2 tsp. Baking Soda
• 1 tsp. Baking Powder
• 1/2 tsp. Sea Salt
• 1 tsp. Ground Cinnamon
• 3/4 Cup Pure Pumpkin NOT pumpkin pie filling!
• 4 Large Eggs
• 1 Large Egg White
• 1/4 Cup Avocado Oil
• 2 tsp. Pure Vanilla

Keto Maple Pecan Glaze:

• 3/4 Cup Chopped Pecans
• 1/4 Cup Butter (can use non-dairy) or Coconut Oil liquified
• 1/2 Cup Keto Powdered Sweetener more to taste
• 1 tsp. Pure Vanilla
• 1/2 tsp. Maple Extract
• Pinch Sea Salt

Paleo Maple-Pecan Glaze:

• 3/4 Cup Chopped Pecans
• 1/4 - 1/2 Cup Pure Maple Syrup or to taste
• 2 Tbsp Coconut Oil liquified
• 1 tsp. Pure Vanilla
• pinch Sea Salt

Instructions

• Preheat oven to 350 degrees and grease a donut pan with avocado oil or oil of choice. Set aside.
• In a large mixing bowl, whisk together the almond flour, coconut flour, sweetener, baking soda, baking powder, sea salt, ground cinnamon, and pumpkin pie spice.
• In a separate bowl, whisk together the eggs, egg white, pure pumpkin, pure vanilla, and avocado oil.
• Pour the wet ingredients into the dry and mix well.
• Place a large resealable baggie into a cup with one of the corners in the bottom of the cup. Fold the excess baggie over the outside of the cup and add the donut batter. Remove the baggie from the cup and push the batter towards the bottom corner, removing any air. Then snip off the end of the bottom corner of the baggie, about 1/2 inch.
• Using the baggie, pipe the batter into the greased donut pan. Slightly smooth out the tops with your fingers if needed.
• Bake 17-20 minutes, or until nicely browned.
• Allow to cool completely in pan before removing to prevent sticking. Then, carefully run a thin knife around the edges to remove the donuts and place on a cooling rack.
• Prepare one of the maple-pecan glaze recipes below and pour it into a large, shallow bowl. Dip the tops of each donut into the glaze and place back onto the cooling rack.
• Place the cooling rack with the donuts into the fridge for 15 to 20 minutes, or until glaze is set. Note- The Paleo Maple-Pecan glaze remains a bit sticky and doesn't completely firm up.

Keto & Paleo Maple-Pecan Glaze:

• Place all ingredients into a high-speed blender and blend until creamy and smooth, scraping down the jar as necessary. Taste and add more sweetener and maple extract as needed. Add water, 1 Tbsp. at a time, as needed for blending.

Notes

• A word of caution when it comes to coconut flour: not all coconut flours are the same! Some are much more absorbent than others. I prefer to use Arrowhead Mills or Bob’s Red Mill Coconut Flour because I know these two brands and soft, absorbent, and will work well in this recipe. While other brands *may* work, I can’t guarantee the results.
• The sweetener: For the donuts, I prefer to use Besti Monk Fruit Erythritol Blend. However, any erythritol-based granulated sweetener will work! If you’re Paleo, use coconut palm sugar. For the glaze, I recommend using Best Powdered Monk Fruit Allulose Blend. Both monk fruit and allulose dissolve well and have no aftertaste - making it perfect for glazes and frostings. While erythritol-based powdered sweetener can be used, it may lend a slight aftertaste and doesn't dissolve quite as well.
• As a special gift to my readers, I've teamed up with BESTI to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
• Even though these are maple-pecan glazed donuts, I don't use any maple syrup in the Keto version of the glaze. This is because most Keto maple-flavored syrups tend to have an aftertaste. I find the taste is much better with maple extract. If you have a Keto maple syrup you like, though, simply use the Paleo version and replace the pure maple syrup with the Keto maple-flavored syrup.
• I developed this recipe using canned pumpkin. If you use fresh pumpkin I cannot guarantee the results. However, if you do use fresh pumpkin you’ll need to drain it very, very well as fresh pumpkin is usually wetter than canned.

Serving: 1donut with keto maple-pecan glaze | Calories: 218kcal | Carbohydrates: 28g | Protein: 6g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 218mg | Potassium: 132mg | Fiber: 24g | Sugar: 2g | Vitamin A: 2603IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 2mg

Nutritional information is approximate and may vary.

Looking for more information on the keto diet? Check out these resources:

The Keto Diet: Everything You Need To Know

The Ultimate Guide To Keto Sweeteners

Did You Try This Recipe?Mention @CassidysCraveableCreations or tag #CassidysCraveableCreations

glaze is adapted from The Detoxinista's Maple Pecan Glaze Recipe

3.2.1199