Keto Pumpkin Cream Cheese Donuts Recipe
I’m so excited to tell you about this Keto Pumpkin Cream Cheese Donuts Recipe! These are definitely a delicious fall treat, but really could be enjoyed any time of the year.
Ingredients
- 1/2 c. Organic Coconut Flour Gluten Free by Arrowhead Mills
- 1/4 c. Blanched Almond Flour by Nature's Eats
- 2 tsp Baking Powder
- 1 tsp Xanthan Gum
- 1/2 c. Organic Stevia Blend by Pyure
- 1 tsp Homemade Pumpkin Spice Blend
- 1/8 tsp Himalayan Pink Salt
- 1/2 c. Unsalted Butter softened
- 4 oz. Original Real Cream Cheese
- 1/2 c. 100% Pumpkin puree
- 2 Large Eggs beaten
- 2 tsp Pure Vanilla Extract
- 1 tsp Maple Extract by Watkins
Instructions
- Preheat the oven to 350 degrees.
- Lightly spray donut pan or silicone donut trays, set aside.
- In medium mixing bowl, whisk all dry ingredients (except Pyure) until no clumps.
- In large mixing bowl- Add softened butter, cream cheese and Pyure.
- Whip with a hand mixer until smooth and creamy.
- Then add pumpkin, eggs, vanilla and maple -blend again.
- Start adding portions of the dry ingredients, blending in with a spatula until fully incorporated.
- Scoop out into donut wells, about 3/4 full. Level out and tap trays to release air bubbles.
- Smooth out the tops, so there aren’t any crispy points.
- Bake for 25-30 minutes. Let cool in pans for 20 minutes before removing.
Notes
Sugars in nutrition are sugar alcohols.
Nutrition
Serving: 1donut | Calories: 81 | Carbohydrates: 4.1g | Protein: 2.5g | Fat: 6.1g | Fiber: 0.9g | Sugar: 1.3g | Net Carbs: 3.2g
Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our
nutrition policy.
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