Keto Pumpkin Spice Glazed Doughnuts

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    26 min

  • ready time

    ready time

    46 min

Keto Pumpkin Spice Glazed Doughnuts

These pumpkin spice doughnuts are dense and fluffy and topped with pumpkin spice toffee glaze.

Perfect for serving alongside a cup of coffee as an afternoon pick me up.

  • Net Carbs

    4.3 g

  • Fiber

    5.4 g

  • Total Carbs

    37.2 g

  • Protein

    5.1 g

  • Fats

    14.6 g

202 cals

Keto Pumpkin Spice Glazed Doughnuts

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Almond Meal Finely Ground by Simple Truth

    Almond Meal Finely Ground by Simple Truth

    1 cup

  • Raw Egg Whole

    Raw Egg Whole

    3 medium

  • 100% Pure Erythritol by Now

    100% Pure Erythritol by Now

    ⅓ cup

  • Cinnamon

    Cinnamon

    3 teaspoon

  • Baking Soda

    Baking Soda

    ½ teaspoon

  • Unsalted Butter

    Unsalted Butter

    2 tablespoon

  • Salt, Sea Salt

    Salt, Sea Salt

    ⅛ teaspoon

  • Vanilla Extract

    Vanilla Extract

    2 teaspoon

  • Lemon Juice

    Lemon Juice

    2 teaspoon

  • Almond Milk, Vanilla Or Other Flavors, Unsweetened

    Almond Milk, Vanilla Or Other Flavors, Unsweetened

    ½ cup

  • Almond Butter, Unsalted

    Almond Butter, Unsalted

    ½ tablespoon

  • 100% Pure Erythritol by Now

    100% Pure Erythritol by Now

    ⅓ cup

  • Maple Flavored Syrup by Lakanto

    Maple Flavored Syrup by Lakanto

    1 tablespoon

  • Ginger, Ground

    Ginger, Ground

    1 teaspoon

  • Spices Nutmeg Ground

    Spices Nutmeg Ground

    ¼ tsp

Recipe Steps

steps 8

46 min

  • Step 1

    Preheat the oven to 340 degrees Fahrenheit and grease a mini doughnut pan with a little butter.
  • Step 2

    Add 1/3 cup of erythritol and the butter to a food processor and blend until creamy.
    Step 2
  • Step 3

    Add the eggs and blend again until smooth and frothy.
    Step 3
  • Step 4

    Add the almond meal, lemon juice, 2 teaspoons of cinnamon, baking soda, 1 teaspoon of vanilla and the salt to the food processor and blend everything to a smooth batter.
    Step 4
  • Step 5

    Spoon the mixture into the doughnut mold filling each ¾ full and leaving enough room for the doughnuts to rise.
    Step 5
  • Step 6

    Transfer to the oven to bake for 20-22 minutes until golden brown all over and set aside to cool.
    Step 6
  • Step 7

    To prepare the doughnut glaze, add the almond milk to a small pan along with the almond butter, remaining erythritol, lakanto syrup, remaining vanilla, remaining cinnamon, ginger and nutmeg. Bring to a rolling boil for a minute then reduce to a simmer. Continue to simmer, stirring regularly until you have a thickened toffee like consistency.
    Step 7
  • Step 8

    Spread the glaze liberally over the tops of the doughnuts to serve.
    Step 8

Comments 5

  • Marilgen

    Marilgen 4 years ago

    While denser than a usual donut, the flavor was excellent. I froze mine and will have as a treat weekly!

    • Fatema Naser

      Fatema Naser 4 years ago

      I dont see any pumpkin ingredients there .. how is that !!

      • Marilgen

        Marilgen 4 years ago

        I was thinking the same thing at first, but then realized that “pumpkin pie spice” is actually a blend of cinnamon, ginger and nutmeg (and cloves).

    • Dande

      Dande 5 years ago

      why do the recipes call for different kinds of sweetners? I only have splenda can i just use that?

      • recipewriter

        recipewriter 5 years ago

        Hi, the erythritol is used to sweeten the dough mixture, however you could use a different granulated sweetener but I would not know if Splenda is as sweet as erythritol to be honest. The maple flavored syrup is used for the glaze. Hope this helps.