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
• Preheat oven to 350°F (175°C). Lightly grease a donut pan or line a muffin tin with parchment liners for cake-style donuts.
• 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!
• 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 & NUTRITION :
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
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