These Keto Sugar Free Low Carb Pumpkin Spice Donuts are gluten free, grain free, almond flour free and can be paleo as well. These are perfect for chilly fall mornings!
Keto Pumpkin Donuts
These pumpkin donuts are made grain free, gluten free, sugar free, keto and low carb! A soft, cake-like texture with a delightful depth of flavor coming from the brown sugar replacement I used and am sharing about today called Sukrin Gold.
Sugar Free Brown Sugar Sweetener
If you've been a long time brown sugar lover, this stuff will be your new favorite! You can use it anywhere a recipe typically class for brown sugar. Perfectly mild in sweetness and can be used one for one as a replacement for sugar.
These Sugar Free Low Carb Pumpkin Donuts are perfect naked so of course you don't have to frost these, but what's the fun in that? Get a little messy and make the glaze!
Sugar Free Sweeteners
Since I am a sugar free blogger I get asked often to try sugar free sweeteners on the market. I'm really selective in what I try because my family and I are eating it and they are quite picky, as am I. If you've followed my blog for some time you know my greatest love is towards Sweetleaf stevia. I am also fan of Swerve sweeteners and often combine them both to use them in my recipes. Swerve confectioners sweetener is very fine and that's exactly why I chose it for the glaze on these pumpkin donuts. Since I feel it's my duty to all of you who follow me to give you some other options in case Sweetleaf stevia or even Swerve are not your cup of tea, Sukrin USA is that option I'm sharing today. 
I really loved the caramel like flavor the Sukrin Gold brown sugar replacement provides. My hubby even loved it and for the man I can't seem to get off brown sugar that is saying a lot! The chocolate bars were both delicious! I've not tried the Fiber Clear Syrup as of yet but I plan too and think it would be perfect for making sugar free beverages as it's like a simple syrup.
You can also see the Sukrin Fiber Syrup Gold I used on these Pumpkin Pancakes! And the Sukrin Gold for sprinkles I used for my Pumpkin Pie Cupcakes!
Sugar Free Low Carb Pumpkin Donuts
Sugar Free Low Carb Pumpkin Donuts
Ingredients
- ½ cup pumpkin puree not pie filling
- ¼ cup heavy cream or coconut cream for paleo
- 4 eggs
- 2 tablespoon avocado oil
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla liquid stevia
- ½ cup coconut flour
- 2 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup Sukrin brown sugar substitute or Swerve
- ⅛ teaspoon salt
Pumpkin Glaze
- 1 cup Swerve Confectioners sugar free sweetener
- 1 teaspoon pumpkin pie spice
- 2 tablespoons coconut milk
Instructions
- Preheat oven to 350 degrees.
- Grease a donut pan for 9 donuts.
- In a stand mixer mix the first 6 ingredients until smooth.
- In another bowl whisk the rest of the ingredients together.
- Slowly add the dry ingredients into the wet ingredients in the stand mixer until combined thoroughly.
- Pour the batter into the donut pan.
- Bake 15 minutes.
- Allow to cool completely before glazing if desired.
- To make the glaze simply add ingredients into a stand mizer and blend until smooth.
- Drizzle or coat donuts if desired.
Notes
Nutrition
I doubled the recipe and baked it in a bunt pan and it came out perfect!! It was delicious.
I have a question about the sugar free recipes. I am not allowed to use any of the sugar free products due to a condition that causes problems from them, so my question is if I can substitute equal amounts of regular sweeteners in place if them and still use the recipes? They look so good and I do have to do gluten and dairy free recipes. I sure wish Ibcould do a dairy free way of doing your dough for the pizzas, etc. but it has so much mozzarella in it. It looks so good and would be great for gluten free. Thanks so much. Your recipes are great. I just need to change the sweeteners.
Really enjoyed making these. Flavor was super yummy. My only issue was getting them out of my donut pan so looks like I will need to get a new one :-). Will definitely make this again!
Can I use butter instead of olive oil? And can I se almond milk instead of coconut milk?
yes those swaps would be fine
Brenda, I made the sugar free low carb pumpkin donuts last year. They were delicious. I tried making them this year and ran into a problem. I could not remember how long to keep donuts in pan before removing them to racks for cooling. I made two batches and tried cooling them for different times in pan but they still stuck. Please advise.
Just made the pumpkin spice donuts for my hubby...was wondering, my batter wasn’t pourable and the recipe did at to pour into molds-is my batter too thick? And what do I use to thin it oil or milk, water or am I still ok? First time baking w/coconut flour. The batter tastes delightful!? So hope they turn out ok!