Pumpkin Spice Keto Donuts

October 25, 2018 0 Comments

Pumpkin Spice Keto Donuts


The lure of pumpkin spice is real. For all the reasons we love the season that gives us flame-tinged leaves and the chance to don full-length tights, crocheted sweaters, and scarves (without sweating), we crafted this sweet, spiced keto-friendly treat to remind us that we too can partake in the pleasures of autumn flavors without ditching our keto, primal, or other clean eating habits. 

These donuts have everything you’d expect from a traditional cake recipe: a tender and moist crumb from the egg white, butter, and pumpkin puree trifecta. The warm cinnamon-spiked finish encases each ring in a cozy hug and the granulated texture of the Swerve adds a slightly crunchy contrast to the yielding interior.



Our Primal Kitchen Avocado Oil Spray glues the topping to the donut, but some will inevitably come off on your fingers. Licking the sweet, cinnamon goodness off your fingers is one of the lingering pleasures these treats provide. Serve with coffee (we think black coffee provides just the right acidic counterpart to the sweet) and no napkins.




Keto Donuts 

Servings: 6 to 8 donuts

Time: 30 minutes 


For the donuts...
  • 2 ½ cups finely ground almond flour (280 g) 
  • ¼ teaspoon baking powder (1.25 ml) 
  • ½ teaspoon baking soda (2.5 ml) 
  • ¼ teaspoon salt (1.25 ml) 
  • 2 eggs, separated 
  • ¼ cup unsalted butter, melted and cooled to room temperature (60 g) 
  • 3/4 cup organic pumpkin puree 
  • ½ teaspoon vanilla extract (2.5 ml) 
  • 2 Tablespoons monk fruit
  • 1 teaspoons ground cinnamon 
  • ¼ teaspoon ground nutmeg 
  • ¼ teaspoon ground ginger 
  • ⅛ teaspoon allspice 
  • ⅛ teaspoon ground cloves 


For the coating...

Kitchen Equipment 

  •  Silicone donut pan or a non-stick donut pan 


  • Heat oven to 375° F/190 ºC 
  • Lightly butter/grease the donut pan.
  • Whisk together almond flour, baking powder, baking soda and salt. Set aside. 
  • Using an electric mixer, whisk egg whites until stiff peaks form. 



  • In a large bowl, whisk together egg yolks, butter, pumpkin, vanilla extract, spices, and monk fruit until smooth.
  • Gently fold the egg whites into the egg yolk mixture. 



  • Gently fold the dry ingredients and the egg yolk mixture together.
  • Spoon the thick batter into the donut pan, using ¼ to 1/3 cup of batter for each donut. 



  • Bake until the donuts are lightly browned on top and a toothpick inserted into a donut comes out clean, 15 to 17 minutes.
  • Allow donuts cool for 10 minutes in the pan before removing.
  • Continue cooling the donuts on a wire rack. 





  • Roll each muffin in the sweetened spice mixture. 



  • Store in an airtight, covered container for a week. 
  • Enjoy!

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