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Keto Pumpkin Donuts
How to Make It
Step 1
Preheat an oven to 350 F. Prepare donut pans with nonstick cooking spray.
Step 2
In a food processor, combine all ingredients together until smooth.
Step 3
Spoon batter the donut molds so they are ¾ of the way full, keeping in mind they will rise and you want to avoid the center from being filled as it rises in the oven. Wipe any drips in the center or edges of the pan with a paper towel.
Step 4
Bake for 15 minutes until golden brown.
Step 5
Allow to cool completely in the pan before attempting to remove the donuts.
Step 6
Once donuts are cool, mix the ¼ cup of powdered sweetener together with 1 tablespoon of coconut milk, 1 teaspoon of vanilla and a pinch of salt.
Step 7
Dip the tops of the donuts into it to coat them. Keep stored at room temperature for up to 4 days!
Ingredients
- Almond Flour – 1-¼ cup
- 100% Pure Pumpkin by Libby’s – ⅓ cup
- Brown Sugar Replacement by Swerve – ⅓ cup
- Baking Powder – 1 teaspoon
- Extra Virgin Olive Oil – 1-½ tablespoon
- Original Coconut Milk Unsweetened by Silk – 2 tablespoon
- Raw Egg – 2 large
- Vanilla Extract – 1 teaspoon
- Coarse Kosher Salt by Morton – ⅛ tsp
- Cinnamon – ½ teaspoon
- The Ultimate Icing Sugar Replacement by Swerve – ¼ cup
- Vanilla Extract – 1 teaspoon
- Original Coconut Milk Unsweetened by Silk – 2 tablespoon
