These Keto Pumpkin Donuts are everything you love about fall baking without the sugar and excess carbs. Soft, moist, and packed with warm pumpkin spice flavor, they’re the perfect breakfast, snack, or dessert for anyone following a low-carb or keto lifestyle.
Made with almond flour, pumpkin puree, and a keto-friendly sweetener, these baked donuts deliver all the cozy flavors of pumpkin season while keeping carbs in check.
Why You’ll Love These Keto Pumpkin Donuts
Low-carb and keto-friendly
A delicious fall treat without the sugar overload.
Soft and moist
Pumpkin puree keeps every bite tender.
Easy to make
Simple ingredients and quick preparation.
Perfectly spiced
Loaded with cozy autumn flavors.
Great for meal prep
Enjoy throughout the week.
What Makes These Donuts Keto?
Traditional donuts are made with:
- Wheat flour
- Sugar
- High-carb ingredients
This keto version swaps them for:
- Almond flour
- Keto-friendly sweetener
- Pumpkin puree
- Healthy fats
The result is a satisfying donut with significantly fewer carbs.
Ingredients
For the donuts
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup keto-friendly granulated sweetener
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup pumpkin puree
- 1/4 cup melted butter or coconut oil
- 1 teaspoon vanilla extract
Optional cinnamon coating
- 2 tablespoons keto sweetener
- 1 teaspoon cinnamon
Optional glaze
- 1/2 cup powdered keto sweetener
- 1–2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
How to Make Keto Pumpkin Donuts
Step 1: Preheat oven
Preheat oven to 350°F (175°C).
Lightly grease a donut pan.
Step 2: Mix dry ingredients
In a large bowl whisk together:
- Almond flour
- Coconut flour
- Sweetener
- Baking powder
- Pumpkin pie spice
- Cinnamon
- Salt
Step 3: Mix wet ingredients
In another bowl whisk together:
- Eggs
- Pumpkin puree
- Melted butter
- Vanilla extract
Step 4: Combine
Add wet ingredients to dry ingredients.
Mix until a smooth batter forms.
Step 5: Fill donut pan
Transfer batter to a piping bag or zip-top bag.
Pipe into prepared donut cavities.
Fill about 3/4 full.
Step 6: Bake
Bake for 18–22 minutes until the donuts are lightly golden and spring back when touched.
Step 7: Cool
Allow donuts to cool in the pan for 5 minutes before transferring to a wire rack.
Step 8: Add toppings
Coat with cinnamon sweetener or drizzle with keto glaze.
Tips for Perfect Keto Pumpkin Donuts
Use fine almond flour
Produces the best texture.
Don’t overbake
Helps keep the donuts moist.
Let cool completely
They become sturdier as they cool.
Measure coconut flour carefully
A little goes a long way.
Delicious Variations
Maple Keto Pumpkin Donuts 🍁
Add a few drops of maple extract.
Cream Cheese Glazed Donuts 🥄
Top with a keto cream cheese glaze.
Pumpkin Pecan Donuts 🌰
Add chopped pecans to the batter.
Chocolate Chip Pumpkin Donuts 🍫
Fold in sugar-free chocolate chips.
Pumpkin Spice Latte Donuts ☕
Add a teaspoon of espresso powder.
Approximate Nutrition (Per Donut)
Based on 12 donuts and may vary by ingredients used.
- Calories: 165
- Fat: 14g
- Protein: 6g
- Total Carbohydrates: 7g
- Fiber: 3g
- Net Carbs: 4g
Why These Donuts Stay Moist
The combination of:
- Pumpkin puree
- Almond flour
- Healthy fats
creates a soft texture that stays fresh longer than many low-carb baked goods.
Serving Suggestions
Enjoy with:
- Coffee ☕
- Keto latte
- Chai tea 🍂
- Hot chocolate made with keto sweetener
- Greek yogurt
Storage Instructions
Refrigerator
Store in an airtight container for up to 5 days.
Freezer
Freeze for up to 2 months.
Thaw at room temperature before serving.
Common Mistakes to Avoid
Using almond meal
Can create a coarse texture.
Overbaking
May cause dryness.
Skipping pan greasing
Can make donuts difficult to remove.
Using too much pumpkin
May make the batter overly soft.
Frequently Asked Questions
Are these truly keto-friendly?
Yes. When made with keto-approved sweeteners, they’re low in net carbs.
Can I make muffins instead?
Absolutely. Use a muffin pan and bake for about 18–22 minutes.
Can I use coconut flour only?
No. Almond flour and coconut flour work together for the best texture.
What sweetener works best?
Granulated erythritol, monk fruit blends, or allulose work well.
Why You’ll Love This Recipe
These Keto Pumpkin Donuts are:
- Low-carb
- Sugar-free
- Soft and moist
- Full of pumpkin spice flavor
- Perfect for fall mornings
They satisfy donut cravings while fitting into a keto lifestyle.
Final Thoughts
These Keto Pumpkin Donuts 🎃🍩 bring all the warm, comforting flavors of autumn into a low-carb treat you’ll want to make again and again. Soft, spiced, and easy to prepare, they’re perfect for breakfast, snacks, or dessert throughout pumpkin season.
Enjoy one with your favorite warm drink and savor every cozy bite.
Print
Keto Pumpkin Donuts: Soft, Spiced, and Low-Carb Delicious
Ingredients
• Donuts: 1 ½ cups superfine almond flour, ½ cup pure pumpkin puree (not pie filling), ⅓ cup plain Greek yogurt, ¼ cup sugar-free granulated sweetener (erythritol or monk fruit), 2 large eggs or flax eggs, 3 tbsp melted coconut oil or light butter, 1 tsp pure vanilla extract, 1 ½ tsp pumpkin pie spice (cinnamon, nutmeg, ginger, cloves), 1 tsp baking powder, ½ tsp baking soda, pinch sea salt
• Keto Cream Cheese Glaze: 4 oz light cream cheese softened, ¼ cup plain Greek yogurt, 3-4 tbsp sugar-free powdered sweetener, 1 tsp vanilla extract, pinch cinnamon, 1-2 tbsp unsweetened almond milk for thinning
• Optional Toppings: 1 tbsp chopped pecans, pinch of cinnamon, sugar-free sprinkles, or edible glitter for festive flair
Instructions
• In a large bowl, whisk almond flour, pumpkin pie spice, baking powder, baking soda, and salt until lump-free and well combined.
• In another bowl, mix pumpkin puree, Greek yogurt, sugar-free sweetener, eggs, melted coconut oil, and vanilla until smooth and creamy.
• Gently fold wet ingredients into dry until just combined—avoid overmixing for tender, cake-like donuts that stay moist for days.
• Spoon or pipe batter into prepared donut pan, filling each cavity ¾ full. Bake 10-12 mins until golden and a toothpick comes out clean.
• Cool donuts in pan 5 minutes, then transfer to a wire rack to cool completely before glazing.
• For glaze: Beat softened cream cheese and Greek yogurt until fluffy. Add sugar-free powdered sweetener, vanilla, and cinnamon; whip until silky. Thin with almond milk 1 tsp at a time until pourable but thick enough to coat.
• Dip cooled donut tops into glaze, let excess drip off, then place back on rack. Garnish with chopped pecans, cinnamon, or sugar-free sprinkles before glaze sets. Enjoy fresh or chilled!
Prep Time : 10 mins, Cook Time : 12 mins, Total Time : 22 mins (+ cooling/glazing), Servings : 12 donuts, Calories : 125, Net Carbs: 4g, Fats: 10g, Protein: 7g