Keto Pumpkin Glazed Donuts w/Pumpkin Spice Glaze [Low-carb, Sugar-free, Gluten-free]
Keto Pumpkin Glazed Donuts
w/Pumpkin Spice Glaze
Keto | Low-carb | Sugar-free | Gluten-free | Soy-free | Vegetarian
SHHHHH….It’s our little secret! There is no way anyone would know these were keto! Sugar-free spice, and everything nice, these donuts are super moist and sweet (and even easier to make!) And the pumpkin spice glaze? YUM! The simplest baking recipe you could ever ask for and it’s guilt-free! Perfect for the comforting sweet treat during the fall season. Grab a comfy sweater, a warm cup of coffee, and one of these donuts!
*And don’t forget to read through the PRO TIPS for this recipe below!*
INGREDIENTS:
Pumpkin Spice Donuts (Makes Six 3-Inch (7.5-cm) Donuts)
Non-stick cooking spray
2 - Large eggs
½ tsp - Vanilla extract
½ tsp - Maple extract (see PRO TIPS)
2 Tbsp - Heavy cream
¼ cup - 100% Pure pumpkin purée (see PRO TIPS)
⅓ cup (63 g) - Granulated sweetener (I recommend allulose)
½ cup (56 g) - Almond flour
½ tsp - Baking powder
1 tsp - Pumpkin pie spice (see PRO TIPS)
¼ tsp - Xanthan gum
Pumpkin Spice Glaze (Makes about 2 tablespoons)
¼ cup - Granulated allulose (see PRO TIPS)
2 tsp - Heavy cream
¼ tsp - Pumpkin pie spice
PRO TIPS:
Find maple extract in the baking aisle at your local grocery store. If you can't find it, simply double-up on the vanilla extract.
When shopping for the purée, make sure you buy pure 100% pumpkin purée. Check the back of the labels, as they can often be misleading. Make sure in the ingredient list there is ONLY pumpkin, and NOT a “pumpkin pie filling” or a “sweetened” pumpkin version.
Try making these donuts with my Homemade Pumpkin Pie Spice blend! It takes it up a notch!
For the pumpkin spice glaze, allulose is really the best sweetener for this. Other sweeteners will somewhat work, but will not have the same consistency. For instance, erythritol will ‘crystalize’ and turn a bit more “crunchy” than a typical glaze. But if you can’t find (or don’t prefer) allulose, you can absolutely try something else - I just can’t “guarantee” the results ;)
You can find the exact 3-inch (7.5-cm) silicone mini-donut molds I use on Amazon! Also, here are my recommendations for a blender, food processor, and immersion blender. Happy blending!
Have you pre-ordered my new cookbook yet?? It’s loaded with super delicious 30-minute meals (and it’s keto-friendly!). PRE-ORDER HERE. Don’t forget, you even get my new eBook as a free gift for pre-ordering ;)
Click HERE to watch the recipe video on Youtube!
DIRECTIONS:
Preheat the oven to 375°F (190°C). Grease the 6 wells of a silicon mini-donut mold with nonstick spray. Then get either a blender, food processor, or immersion blender (with matching ‘cup’). See PRO TIPS above for links to my product recommendations!
FOR THE BATTER To a blender, food processor, or the cup from an immersion blender, add in the eggs, vanilla extract, maple extract, heavy cream, pumpkin purée, granulated sweetener, almond flour, baking powder, pumpkin spice, and xanthan gum. Blend the ingredients for at least 30 seconds to ensure everything is fully combined and smooth. You may need to use a spoon/spatula to scrape the sides of the blender/cup halfway through to ensure an even blend.
FOR BAKING For stability in the oven, place the donut mold onto a large baking sheet. This also makes it easier to get the donuts out of the oven! Using a spoon, scoop some of the batter out of the blender, and carefully drizzle it into the silicon wells. It helps to drizzle a little at a time into each well, to make sure the batter is evenly distributed between all six wells. Note, the batter will rise while baking, so the wells should only be filled about ¾ of the way up. You can use the back of the spoon to level the tops.
Once filled, firmly tap the baking sheet on the countertop to level the batter inside of the molds and remove any bubbles. Place the entire baking sheet into the oven and bake for 22 to 25 minutes, or until the donuts are slightly browned and “bouncy” to the touch. Take the baking sheet out of the oven and let the donuts cool while you make the glaze.
FOR THE GLAZE To a small bowl, add the allulose, heavy cream, and pumpkin pie spice. Use a spoon or small whisk to gently combine the ingredients. Then, place the bowl into the microwave and warm for 20 seconds, or until the mixture is just starting to bubble around the edges. Whisk the mixture very well for a full 30 seconds to form a smooth and thick glaze. Set the glaze aside for 3 to 4 minutes to cool down. You’ll know the glaze is ready once it’s thickened up slightly and has gotten sticky. Once the donuts are fully cooled, drizzle the glaze over each donut with a spoon or small whisk. Note: DO NOT glaze until the donuts are COMPLETELY cooled.
