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

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Sugar Free Low Carb Pumpkin Donuts

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 9 donuts

Calories 122kcal

Author Brenda Bennett | Sugar-Free Mom

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

Net Carbs: 3g

Midlife Macro Method™ Approved!

This recipe was first published in Sept of 2016 and updated with video in Sept 2018. 

Nutrition

Serving: 1donut | Calories: 122kcal | Carbohydrates: 6g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 110mg | Potassium: 111mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2224IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg

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