Description
Keto Cinnamon Pumpkin Donuts: A Delicious Guilt-Free Treat!
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup pumpkin puree
- ¼ cup erythritol (or preferred sweetener)
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup unsweetened almond milk
- 2 tablespoons melted coconut oil
Instructions
- Preheat your oven to 350°F (175°C) and grease a donut pan with cooking spray or coconut oil.
- In a large mixing bowl, combine the almond flour, erythritol, baking powder, ground cinnamon, and salt. Mix well.
- In another bowl, whisk together the pumpkin puree, eggs, vanilla extract, almond milk, and melted coconut oil until smooth.
- Pour the wet ingredients into the dry ingredients and stir until fully combined.
- Spoon the batter into the prepared donut pan, filling each cavity about ¾ full.
- Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- For added flavor, you can roll the cooled donuts in a mixture of cinnamon and erythritol if desired.
Notes
- For a chocolate twist, add 2 tablespoons of unsweetened cocoa powder to the dry ingredients.
- Substitute pumpkin puree with mashed banana or applesauce for a different flavor profile while keeping the recipe keto-friendly.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 90
- Sugar: 0g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg