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These baked keto maple glazed pumpkin donuts are perfect for fall! The fluffy grain-free donut base is a tender pumpkin cake that’s flecked with the perfect amount of vanilla and pumpkin pie spices. You can use ready-made or even make your own pumpkin pie spice mix — it's super simple!
The glaze? Well, it’s perfectly silky and sugar-free. We’re using maple flavoring so there’s no need for sugary maple syrup to get that delicious maple flavor we all love so much. It's not too sweet like the classic donut icing you may be used to but you could always add a tablespoon or two of powdered low-carb sweetener or a few drops of stevia or monk fruit if you like your icing really sweet. If you don't want the icing to be too sweet, you can skip the sweetener altogether and you'll be left with a subtle sweetness from coconut.
Can I Make Nut-Free Keto Donuts?
Sure! If you can't eat nuts, you can substitute the almond flour with the equivalent amount of ground sunflower seeds.
Coconut flour could also be used instead of almond flour. How much coconut flour to replace almond flour? The rule of thumb is to use 1/3 cup of coconut flour for every 1 cup of almond flour, plus add one more large egg. In our recipe to make 6 donuts this translates to 1/2 cup of coconut flour plus 1 1/2 large egg (or 2 small eggs or 1 jumbo egg). Enjoy!
Hands-on Overall
Serving size donut
Nutritional values (per serving, donut)
Net carbs5.4 grams
Protein9.3 grams
Fat24.3 grams
Calories282 kcal
Calories from carbs 8%, protein 13%, fat 79%
Total carbs9.7 gramsFiber4.3 gramsSugars3 gramsSaturated fat9.3 gramsSodium336 mg(15% RDA)Magnesium78 mg(19% RDA)Potassium275 mg(14% EMR)
Ingredients (makes 6 donuts)
Donuts:
Maple glaze:
Instructions
- Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and grease a donut pan. In a large bowl mix together all of the ingredients for the donuts.
- Transfer the batter to a piping bag and fill the donut mold evenly.
- Transfer the pan to the oven and bake 15 to 20 minutes until a toothpick inserted into the middle of a donut comes out clean.
- In a small vessel mix together the glaze ingredients, microwave for 30 seconds until smooth then dip each donut into the glaze.
- Store in an airtight container in the refrigerator for up to 4 days.
Ingredient nutritional breakdown (per serving, donut)
| Net carbs | Protein | Fat | Calories |
|---|
| Almond flour (blanched ground almonds, almond meal) |
| 2.2 g | 5.4 g | 13.1 g | 148 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.8 g | 0 g | 0 g | 3 kcal |
| Pumpkin spice mix, or gingerbread spice mix (cinnamon, nutmeg, ginger, cloves, allspice) |
| 0.3 g | 0.1 g | 0 g | 2 kcal |
| Baking powder, gluten-free |
| 0.3 g | 0 g | 0 g | 2 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 2 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 3.1 g | 2.4 g | 36 kcal |
| Pumpkin purée, unsweetened, canned or homemade |
| 0.4 g | 0.1 g | 0 g | 3 kcal |
| Coconut cream, creamed coconut milk (organic, unsweetened) |
| 0.4 g | 0.4 g | 3.5 g | 33 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Coconut butter, organic, unsweetened |
| 0.3 g | 0.3 g | 2.9 g | 30 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 2.2 g | 20 kcal |
| Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.) |
| 0 g | 0 g | 0.1 g | 4 kcal |
| Total per serving, donut |
| 5.4 g | 9.3 g | 24.3 g | 282 kcal |
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