Sugar Free Low Carb Pumpkin Spice Donuts (Paleo option)
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.
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.
My new favorite sweetener is Monk Fruit Allulose Brown which is super tasty and has no aftertaste in my opinion.
I used on these Pumpkin Pancakes! And for my Pumpkin Pie Cupcakes!
Sugar Free Low Carb Pumpkin Donuts
Sugar Free Low Carb Pumpkin Donuts
Ingredients
- 1/2 cup pumpkin puree not pie filling
- 1/4 cup heavy cream or coconut cream for paleo
- 4 eggs
- 2 tbsp avocado oil
- 1 tsp vanilla extract
- 1 tsp vanilla liquid stevia
- 1/2 cup coconut flour
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup Monk Fruit Allulose brown sugar substitute
- 1/8 tsp salt
Pumpkin Glaze
- 1 cup Allulose 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.
Video
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Can I use almond flour vs coconut flour? If I can’t use all almond what ratio almond and coconut flours. So instead of 1/2 cup coconut flour what if any are my almond flour options
Almond flour is not as dense as coconut. Usually the ratio is 1/4 cup coconut equals 1 cup almond.
Could coconut sugar be used for the sweetener?
Yes it could but that will add carbs and change the nutrition info.
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