Low-Carb Pumpkin Cake Donuts, Pumpkin Spice Flavored Recipe 🎃🍩✨

PREP TIME: 10 minutes

COOK TIME: 31 minutes

TOTAL TIME: 41 minutes

SERVES: 6

NUTRITION FACTS (per serving):

• 100 Calories
• 20g Carbohydrates
• 1g Fiber
• 19g Net Carbs
• 3g Protein

Indulge in these fall-inspired donuts without the extra carbs and sugar. These light and fluffy donuts get their cake-like texture from almond flour. Spice things up with a pumpkin pie spice blend or make your own from cinnamon, ginger, nutmeg, and cloves. After about 30 minutes in the oven, you’ll have pillowy donuts ready to take a dunk in a mixture of monk fruit sweetener and more pumpkin pie spice. This sweet coating gives a nice crunch to the exterior of the donuts. 🎃✨

If you don’t have a donut pan, fear not! These can be made as muffins too. Simply follow the recipe, but instead of a donut pan, cook them in a muffin tin for 20-25 minutes. 

TOOLS/EQUIPMENT

• Silicone Donut Pan
• Baking Sheet
• Small Mixing Bowl
• Large Mixing Bowl
• Whisk

INGREDIENTS

For the donuts:

• 1 cup almond flour
• 1/4 cup Swerve Ultimate Sugar Replacement
• 2 tsp baking powder
• 1 tbsp pumpkin pie spice
• 1/8 tsp salt
• 1/4 cup butter
• 1/4 cup unsweetened almond milk
• 2 eggs

For the coating:

• 1/4 cup Swerve Ultimate Sugar Replacement
• 2 tsp pumpkin pie spice
• 2 tbsp butter

 Allergen disclaimer: Contains dairy, nuts, eggs

DIRECTIONS

For the donuts:

1. Preheat oven to 350F.
2. Place a silicone donut pan on a baking sheet. Set aside.
3. Melt 1/4 cup butter in a small mixing bowl. Set aside too cool slightly.
4. In a separate large mixing bowl, whisk almond flour, sweetener, baking powder, pumpkin pie spice, and salt.
5. To the melted butter, add milk, egg, and vanilla extract.
6. Add butter mixture to almond flour mixture and stir to combine.
7. Divide donut batter donut pan to make 6 donuts.
8. Transfer pan to oven and cook 30-32 minutes, until golden.
9. Remove from oven and allow to cool 20 minutes.

For the coating:

1. In a small bowl, melt butter.
2. In a separate small bowl, combine sweetener and pumpkin pie spice.
3. Once cool, brush each donut with butter then sprinkle with pumpkin spice mixture.

DANIELLE MOORE

Danielle Moore is a Nutritionist and the Founder of Sunday Bacon Kitchen, a full service culinary design firm inspired by her son’s love of bacon on Sunday mornings. Follow her cooking and eating adventures on Instagram at @sundaybacon

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