Description
Delicious low-carb donuts made with egg whites and pumpkin, perfect for a keto diet.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup egg whites
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a donut pan.
- In a large bowl, mix the pumpkin puree and egg whites until smooth.
- Gradually add the almond flour, coconut flour, erythritol, baking powder, vanilla extract, cinnamon, nutmeg, and salt. Stir until well combined.
- Pour the batter into the prepared donut pan.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Allow to cool before removing from the pan.
Notes
- For added flavor, consider adding chocolate chips or nuts.
- Store leftovers in an airtight container for up to a week.
Nutrition
- Serving Size: 1 donut
- Calories: 80
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg