Ingredients
Scale
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 cup pumpkin puree
- 3/4 cup erythritol or other keto sweetener
- 1/4 cup unsweetened applesauce
- 2 eggs
- 1 tsp baking powder
- 1 tsp pumpkin spice
- 1/2 tsp salt
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a donut pan.
- In a large mixing bowl, combine the almond flour, coconut flour, baking powder, pumpkin spice, and salt.
- In another bowl, mix the pumpkin puree, erythritol, applesauce, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
- Fill the donut pan with the batter, about 3/4 full for each donut.
- Bake for 15-20 minutes, or until a toothpick inserted comes out clean.
- Let the donuts cool for a few minutes before removing from the pan.
- Serve warm or at room temperature.
Notes
These donuts can be stored in an airtight container for up to three days or frozen for up to three months. Serve with powdered erythritol, cinnamon, or yogurt for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1 donut
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin donuts, gluten-free donuts, fall recipes, healthy desserts, low-carb snacks