These easy-to-make, Low-Carb Keto Pumpkin Spice Donuts are ultra-moist and tender, and topped with a delicious maple-pecan glaze that you just can't resist!
So far this week I've already made a Pumpkin Smoothie, Pumpkin Cupcakes, and Pumpkin Cookies.
You would think I would be tired of pumpkin, but I still haven't had my fill!
These glazed keto pumpkin spice donuts are a perfect cozy fall treat to eat for breakfast with a cup of coffee, a snack, or even dessert.
They use a combination of almond and coconut flour to create a soft, moist crumb and are super easy to make - with no frying involved!
Plus, they are not only gluten-free and low-carb but they can also be made paleo and dairy-free!
Frequently asked questions
Yes, they certainly can! Simply use coconut palm sugar for the sweetener in donuts and glaze #2 using pure maple syrup.
Yes, pumpkin is keto-friendly! Even though is a little higher in carbs than other vegetables, coming in at 6 net carbs per ½ cup, once distributed throughout an entire recipe it can easily be incorporated into a keto diet.
Traditional pumpkin donuts have upwards of 40 carbs, making them not suitable for a low-carb diet. However, this recipe uses almond and coconut flour instead of wheat flour and a low-carb sweetener making them gluten-free with only 4 net carbs each!
I recommend canned because that is how I developed the recipe. 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.
Ingredients
Here are the easy keto pumpkin spice donut ingredients:
- Blanched Almond Flour - Low-Carb flour.
- Coconut Flour - Another keto flour that makes the donuts soft.
- Keto Sweetener - Use xylitol or a monk fruit/allulose blend to make the crumb extra soft.
- Baking Soda & Powder - For rising.
- Sea Salt - Enhances the flavor.
- Pumpkin Pie Spice - Beautiful fall flavor.
- Ground Cinnamon - In my opinion, pumpkin pie spice doesn't have enough cinnamon!
- Pure Pumpkin - NOT pumpkin pie filling!
- Eggs - For moisture and binding.
- Avocado Oil - Moisture and texture.
- Pure Vanilla - Try to use pure vanilla and not the imitation variety.
And for the glaze, you will need:
- Chopped Pecans
- Butter or Coconut Oil
- Low-Carb Powdered Sweetener
- Pure Vanilla
- Maple Extract or Sugar-Free Maple Syrup
- Sea Salt
The low-carb sweetener
For the donuts, I prefer to use xylitol or a monk fruit/allulose blend because there's NO aftertaste and the crumb is extra soft!!! 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, especially in frostings
*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, Besti, or Bob’s Red Mill Coconut Flour because I know these brands and soft, absorbent, and will work well in this recipe.
While other brands *may* work, I can’t guarantee the results.
Easy instructions
Step #1: Whisk 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.
Step #2: 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!
Step #3: Stir the wet ingredients into the dry.
Step #4: Spoon the batter into the corner of a large resealable baggie. Then, snip off the end and pipe it into a well-greased muffin tin.
Step #5: Bake at 350 degrees for 17 to 20 minutes, or until the tops are nicely browned.
Allow the keto donuts to cool completely before removing them from the pan to prevent sticking. Then, place them on a cooling rack while you make the maple pecan glaze.
Maple-pecan glaze
For the glaze, I have 2 options to choose from. One option uses keto maple syrup and the other option uses pure maple extract.
If you use the option that uses maple syrup, be sure to use one that is high-quality! Some maple syrups have a weird sugar-free aftertaste. Besti maple syrup is the only brand that I recommend.
Here are the instructions for the option that uses pure maple extract:
Step #1: Add some chopped pecans, ¼ cup melted butter or coconut oil, powdered sweetener, pure vanilla, maple extract, and a pinch of sea salt to a blender.
Step #2: Blend until ultra-smooth and creamy, adding water as needed for blending.
Step #3: Pour the glaze into a shallow bowl and dip the tops of each keto pumpkin donut into the glaze. Then, return the keto donuts to the cooling rack.
Step #4: Place the cooling rack with the low-carb donuts into the fridge for 15 to 20 minutes, or until the frosting is set.
Storage instructions
Store covered at room temperature for 2 to 3 days.
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 Mill, Besti, or Bob’s Red Mill Coconut Flour because I know these brands and soft, absorbent, and will work well in this recipe. While other brands *may* work, I can’t guarantee the results.
- For the glaze, I recommend using Best Powdered Monk Fruit Allulose Blend. Both monk fruit and allulose dissolve well and have no aftertaste - making them 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.
- Feel free to use either glaze recipe - both are delicious! If you use the option that uses maple syrup, be sure to use one that is high-quality! Some maple syrups have a weird sugar-free aftertaste. Besti maple syrup is the only brand that I recommend.
- 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 keto recipes?
I think you'll love these...
Or these Gluten-Free Pumpkin Muffins from Texanerin and Gluten-Free Donuts from This Vivacious Life look delicious too!
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, YouTube, or E-Mail to find more delicious food!
📖 Recipe
Glazed Low-Carb Keto Pumpkin Spice Donuts
Ingredients
- 2 Cups Blanched Almond Flour - super finely ground
- 6 Tbsp. Besti Coconut Flour
- ¾ Cup Monk Fruit/Allulose GranulatedSweetener - xylitol, or erythritol-based sweetener (see notes below)
- ½ tsp. Baking Soda
- 1 tsp. Baking Powder
- ½ tsp. Sea Salt
- 1 ½ tsp. Pumpkin Pie Spice
- 1 tsp. Ground Cinnamon
- ¾ Cup Pure Pumpkin - NOT pumpkin pie filling!
- 4 Large Eggs
- 1 Large Egg White
- ¼ Cup Avocado Oil
- 2 tsp. Pure Vanilla
Keto Maple Pecan Glaze #1:
- ¾ Cup Chopped Pecans
- ¼ Cup Butter (can use non-dairy) or Coconut Oil - melted
- ½ Cup Keto Powdered Sweetener - more to taste
- 1 tsp. Pure Vanilla
- ½ tsp. Maple Extract
- Pinch Sea Salt
Keto Maple-Pecan Glaze #2:
- ¾ Cup Chopped Pecans
- ¼ - ½ Cup Keto Maple Syrup - or to taste
- 2 tablespoon 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, pumpkin pie spice, and ground cinnamon.
- 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 ½ 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.
Add Your Own Notes
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, Besti, 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 in the donuts: I prefer to use xylitol or a monk fruit/allulose blend because there's NO aftertaste and the crumb is extra soft!!! However, an erythritol-based sweetener will also work.
- The sweetener in the glaze: I recommend using Best Powdered Monk Fruit Allulose Blend. Both monk fruit and allulose dissolve well and have no aftertaste - erythritol can be used, but it may lend a slight aftertaste and doesn't dissolve quite as well.
- Feel free to use either glaze recipe, both are delicious! If you use the option that uses maple syrup, be sure to use one that is high-quality! Some maple syrups have a weird sugar-free aftertaste. Besti maple syrup is the only brand that I recommend.
- 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.
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
glaze is adapted from The Detoxinista's Maple Pecan Glaze Recipe
Adriana says
Excellent easy recipe!
Cassidy Stauffer says
Thank you so much, Adriana!! I'm so happy you liked them 🙂
-Cassidy
Jane Klein says
Would JINCO brand (or any other brand) of gluten free baking mix do for the flours?
Cassidy says
Almond flour is a very unique flour, so I don't think a gluten free flour mix would work, sorry!!!
-Cassidy
amy says
Ohhh, these look so good. I went out and got ingredients to make these today. Can't wait to try them. Thanks.
Kim says
What flour could I substitute for the almond? I am gluten free but found out the almond flour does not sit well with me! These look amazing. I plan on making your no-bake pecan pie bites for thanksgiving (-: Grateful for all these recipes.
Cassidy says
Hi Kim!
Almond flour is hard to replace, but I have some suggestions on my FAQ's page 🙂 I hope you like the no-bake pecan pie bites, we sure did!
Thanks,
Cassidy
Megan @ Allergy Free Alaska says
FORGET handing me one of those... just pass me the WHOLE PLATE! ;D Love these!
Hugs,
M
amber says
Hi Cassidy,
You blow me away! These doughnuts looks irresistible! WOW!!! I NEED to buy myself a doughnut pan...seriously. They make just the perfect little serving don't they.
I'm featuring this fabulous recipe tonight on AFW. Thank for sharing with us.
I hope everything is great with you, Cassidy, and your fall is going great so far.
Have a wonderful rest of your week.
Hugs,
--Amber
Cassidy says
Oh, thank you so much Amber!!! ...I can't believe you don't have a doughnut tin, they are awesome!
We are doing well and I hope you are too. Have a great week 🙂
Many hugs,
Cassidy