Keto Pumpkin Spice Doughnuts

4.25 from 8 votes

These keto pumpkin spice doughnuts are baked in the oven and then finished with a quick sugar free glaze.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Breakfast, Dessert

Cuisine: American

Keyword: doughnut

Servings:

Calories: 295kcal

Preheat oven to 350F. Prepare a doughnut pan by brushing or spraying with coconut oil.

In a mixing bowl, combine all dry ingredients for the doughnuts: almond flour, Perfect Keto collagen, Lakanto, baking powder, salt, xanthan gum, and pumpkin spice.
Separately, whisk together the wet ingredients: melted butter, pumpkin puree, eggs, and vanilla.
Add the wet ingredients to the dry and mix until well combined.
Transfer the batter to your prepared doughnut pan. Bake for 12-15 minutes, or until golden brown. Remove from oven and allow to cool slightly.

Add glaze ingredients to a pan over medium heat and stir to combine.
Heat for 3-4 minutes, or until the sweetener is dissolved. Remove from heat.
Dip doughnuts in glaze to coat, then transfer to a cooling rack or plate to set.

The 1/4C of Lakanto sweetener in these low carb pumpkin spice doughnuts can be substituted with the same amount of another granulated keto-friendly sweetener like Swerve or with 5T of granulated erythritol. The same goes for the glaze: use the same amount of another sweetener blend, or about 3.5T of erythritol.
On a similar note, you can substitute the Perfect Keto Collagen with one scoop (about 25-30g) of a vanilla or unflavored whey powder.
If you want to make this keto pumpkin spice doughnut recipe using the same sweetener and collagen that I use, you can use the code TRYKETO to save 20% on both Lakanto and Perfect Keto!
The glaze is optional, so feel free to skip it to save calories if desired!