Keto Pumpkin Donuts

Ingredients

Donuts

1/2 cup (122.5 g) pumpkin puree

6 tbsp (85.21 g) butter, melted

1/3 cup (60.67 g) Swerve Brown

2 large eggs, room temperature.

3/4 tsp vanilla

1 3/4 cups (180 g) almond flour

1/3 cup (36 g) unflavored whey protein powder, or egg white protein powder

2 tsp baking powder

2 tsp pumpkin pie spice

1/4 tsp salt

2 to 4 tbsp water

Coating

1/3 cup (63.33 g) granulated sweetener

1/2 tsp pumpkin pie spice

1/4 tsp cinnamon

2 tbsp melted butter

Instructions

Donuts

1- Preheat the oven to 350ºF and grease 10 wells of a non-stick donut pan. If yours only holds 6 like mine, you may need to work in batches.

2- In a large bowl, whisk together the pumpkin, butter, sweetener, eggs, and vanilla extract until well combined.

3- Add the almond flour, protein powder, baking powder, and salt and stir until well mixed. Add water 1 tablespoon at a time until you have a thick but easily scoopable consistency. It should be like a thick cake batter.

4- Spoon the batter into the prepared pan, filling the donut wells about 3/4 full. Bake 15 to 20 minutes, or until the tops are just firm to the touch.

5- Remove and let cool in the pan 15 minutes before transferring to a wire rack to cool completely.

Coating

6- In a shallow bowl, whisk together the sweetener, pumpkin pie spice, and cinnamon. Brush the donuts with the melted butter on both sides, then dip into the sweetener mixture.

7- You can also simply sprinkle the sweetener mixture overtop the donuts.