Description
A delicious recipe for gluten-free pumpkin donuts that are perfect for those following a keto diet.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup pumpkin puree
- 1/4 cup erythritol or preferred sweetener
- 2 large eggs
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a donut pan.
- In a mixing bowl, combine almond flour, erythritol, baking powder, pumpkin pie spice, and salt.
- In another bowl, whisk together the pumpkin puree, eggs, and vanilla extract.
- Mix the wet ingredients into the dry ingredients until well combined.
- Pour the batter into the donut pan, filling each cavity about 3/4 full.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Let the donuts cool in the pan for a few minutes before transferring them to a wire rack.
Notes
- Store leftovers in an airtight container for up to 3 days.
- These donuts can be topped with a sugar-free glaze or enjoyed plain.
- Feel free to add nuts or chocolate chips for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg