Ingredients
Scale
- 1 cup almond flour
- 2 tbsp coconut flour
- 1/2 cup pumpkin puree
- 2 large eggs
- 1/4 cup coconut oil, melted
- 1/3 cup erythritol or keto sweetener
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1 tsp baking powder
- Pinch of salt
Optional Glaze:
- 1/4 cup powdered erythritol
- 1–2 tbsp unsweetened almond milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a donut pan.
- In a bowl, mix almond flour, coconut flour, baking powder, spices, and salt.
- In another bowl, whisk pumpkin puree, eggs, coconut oil, sweetener, and vanilla.
- Combine wet and dry ingredients until smooth batter forms.
- Spoon or pipe batter into donut molds evenly.
- Bake for 12–15 minutes until golden and set.
- Let cool before removing from pan.
- Mix glaze ingredients and drizzle over cooled donuts.
PREP TIME & NUTRITION:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 8 donuts
- Calories: 160
- Net Carbs: 4g
- Fats: 14g
- Protein: 5g