Ingredients:

  • 1 ½ cups Superfine Almond Flour
  • 2 Tablespoons Coconut Flour
  • ½ cup Keto Granulated Sweetener
  • 1 Tablespoon Baking Powder
  • ½ teaspoon Xanthan Gum (optional)
  • 2 teaspoons Pumpkin Pie Spice
  • ¼ teaspoon Fine Sea Salt
  • 2 Large Eggs, at room temperature
  • ¼ cup Unsweetened Pumpkin Puree (not pie filling)
  • ¼ cup Unsalted Butter, melted (or refined coconut oil)
  • 1 teaspoon Vanilla Extract
  • 2 Tablespoons Cream Cheese, softened (for glaze)
  • ¼ cup Keto Powdered Sweetener (for glaze)
  • 1 Tablespoon Heavy Cream (Double Cream)
  • ¼ teaspoon Vanilla Extract (for glaze)

Instructions:

  1. Preheat your oven to 175°C (350°F). Lightly grease your donut pan cavities with butter or cooking spray.
  2. In a large bowl, whisk together the almond flour, coconut flour, granulated sweetener, baking powder, xanthan gum, pumpkin pie spice, and salt until thoroughly combined and lump-free. Set aside.
  3. In a separate medium bowl, whisk the two room-temperature eggs until slightly frothy. Whisk in the unsweetened pumpkin puree, melted butter (or oil), and vanilla extract until smooth.
  4. Gently pour the wet mixture into the dry ingredients. Use a spatula to fold until just combined. The batter will be thick, like a paste. Do not overmix.
  5. Transfer the batter into a piping bag (or a sturdy zip-top bag with the corner snipped off). Pipe the batter evenly into the prepared donut cavities, filling them about ¾ full.
  6. Bake for 18–20 minutes. The donuts are done when they are lightly golden, spring back slightly when touched, and a skewer inserted comes out clean.
  7. Remove the pan from the oven. Let the donuts rest in the pan for 5 minutes before carefully inverting them onto a wire cooling rack. Allow them to cool completely (about 20 minutes) before glazing.
  8. Make the Glaze: In a small bowl, combine the softened cream cheese, powdered keto sweetener, heavy cream, and vanilla. Whisk vigorously until completely smooth and thick.
  9. Once the donuts are completely cool, dip the top of each donut into the glaze. Return the glazed donuts to the cooling rack and allow the glaze to set for 10–15 minutes before serving.