Ingredients
🍚 1 ¾ cups almond flour
🥥 ⅓ cup coconut flour
🍬 ⅓ cup Swerve Sweetener
🧁 1 ½ teaspoons baking powder
🎃 1 teaspoon pumpkin pie spice
🧂 ¼ teaspoon salt
🎃 ½ cup canned pumpkin puree
🥚 3 large eggs
🧈 ¼ cup melted butter
🌿 ½ teaspoon vanilla extract
🥛 ⅓ cup unsweetened almond milk
Cinnamon-Sugar Coating:
🍬 ¼ cup Swerve Granular
🌿 1 teaspoon cinnamon
🧈 3 tablespoons melted butter
Instructions
1. Set your oven to 325°F (165°C) and lightly grease a donut pan.
2. In a large mixing bowl, combine the almond flour, coconut flour, Swerve sweetener, baking powder, pumpkin pie spice, and salt. Whisk well to blend.
3. In another bowl, whisk together the pumpkin puree, eggs, melted butter, vanilla extract, and unsweetened almond milk until the mixture is smooth.
4. Pour the wet mixture into the dry ingredients and stir until just blended.
5. Fill each cavity of the prepared donut pan about ¾ full with the batter.
6. Bake the donuts for 15 to 18 minutes, or until they feel firm and a toothpick inserted comes out clean.
7. Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
8. For the cinnamon-sugar coating, mix the Swerve Granular and cinnamon in a small bowl.
9. Brush each cooled donut with melted butter, then dip them into the cinnamon-sugar mixture, ensuring they are evenly coated.
Prep Time: 15 minutes | Cooking Time: 18 minutes | Total Time: 33 minutes
Calories: 160 kcal per donut | Servings: 12 donuts