Keto Pumpkin Spice Donuts With Cream Cheese Glaze - A Cultivated Living

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MEET JOANNA

I'm a designer, creator, cook, and gardener living in Vermont. A Cultivated Living is where my life in design meets my love of cooking. Here I share inspiration and recipes for a healthy home, garden, and life... focusing on delicious, shareable low carb and keto meals. When I changed my eating, it changed my life. Find out how here:

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Keto Pumpkin Spice Donuts With Cream Cheese Glaze

Food + Recipes

Last Updated on October 18, 2021

These keto pumpkin spice donuts bring all the warm, spicy, fall, pumpkin feels without the guilt. Drizzled in a sweet cream cheese glaze, eating one of these is like putting on your favorite cozy sweater. The best part is that you can be eating them in under an hour… and most of that time will be spent waiting… and then drizzling sweet and creamy cream cheese on warm pumpkin spice cake.

A stack of Pumpkin Spice Donuts drizzled in Cream Cheese Glaze with fall leaves and pumpkins in the background.

The Inspiration…


Well, fall arrived… I tried to ignore it as long as possible and immerse myself in the serious glut of tomatoes, peppers, and vegetables from the garden this long hot summer. But then there was pumpkin, and pumpkin spice, and it got chilly, and I wanted to eat cake too. But being keto I can’t just run out to Starbucks and get my pumpkin spice fix, or buy something at the grocery store to eat. So I decided to make my own.

While I was looking through Carolyn Ketchum’s cookbook, The Ultimate Guide To Keto Baking, for a shortbread recipe, I saw this recipe for Pumpkin Spice Donut Holes. I decided to try it and make them into donuts instead – and then drizzle them in a cream cheese glaze while I was at it, because everything is better with cream cheese.

The ingredients for a Pumpkin Spice Donut Recipe on a marble counter with a donut pan.

The Ingredients…


The ingredients for the recipe are almost the same as a traditional pumpkin spice cake or donut. There are three main changes needed to make these low carb.

First, the sweetener. For this recipe I used a brown sugar replacement. My favorite is Swerve’s Brown Sugar. The texture and flavor are spot on, and it measures and acts the same as brown sugar, without any calories or carbs.

For this recipe traditional flour is replaced with coconut flour. I use this Coconut Flour from Nutiva. Coconut flour is a popular flour in keto baking. It is made from the coconut meat which is leftover from the production of coconut milk. This is dried and then ground to produce a fine flour which has that sweet, nutty coconut scent. It goes beautifully with the pumpkin spice.

This recipe also uses unflavored whey, something which I did not have in my pantry until I started the keto diet. Unflavored whey is a protein powder derived from dairy, which replaces the protein bonds which gluten forms. It helps create baked goods which are fluffier and lighter. It is added to a number of keto baking recipes, so I now consider it an essential ingredient to have on hand. To see more of my baking essentials click here.

Pumpkin spice donut dough in a donut pan waiting to be put in the oven.

The Steps…


These donuts are quite quick and easy to prepare.

First, liberally spray your donut pan (recipe is for 6 donuts) with cooking spray. I used a coconut oil cooking spray. Set aside.

Then whisk the dry ingredients together: coconut flour, brown sugar alternative, whey, pumpkin spice, baking powder, and salt to incorporate well.

Next, mix the wet ingredients together: pumpkin puree, melted butter, and eggs, until well combined. The dough should be scoopable, not pourable. To get the right consistency you can add a bit of water if needed.

Scoop the dough into the donut pan being careful to not fill in the center. But don’t worry if you aren’t too precise as they can be cleaned up and trimmed after baking. Bake for 15-20 minutes, until they are golden and firm yet springy to the touch. Remove from the oven and let cool for 10 minutes before removing them from the pan. Then remove them from the pan and let them cool for a few minutes more.

Once cooled you can trim them to be a more perfect donut shape. Mine spread a bit at the center seam so I trimmed that off prior to frosting. (Bonus, you get to snack on that while you wait to frost them!)

Stacks of cooling donuts waiting to be frosted.

Finally, the fun part! Whip up a batch of Cream Cheese Glaze and then drizzle away to your heart’s content. (Watch me glazing the donuts!)

The Results…

These Pumpkin Spice Donuts are such a welcome treat when those fall flavor cravings come calling. I went without baked treats for a long time when I started the keto diet because I didn’t know how to recreate my favorite recipes in low carb, keto-friendly versions. Being able to prepare these makes me so happy, I hope that it helps you enjoy a healthier approach to fall baking too.

Five donuts on a board drizzled messily with cream cheese glaze.

If you make these Keto Pumpkin Spice Donuts be sure to leave a comment below! I’d love to hear from you. And if you do make this recipe, don’t forget to tag me on Instagram!

Print

Keto Pumpkin Spice Donuts With Cream Cheese Glaze

These Keto Pumpkin Spice Donuts bring all the warm, spicy, fall, pumpkin feels without the guilt. Drizzled in a sweet cream cheese glaze, eating one of these is like putting on your favorite cozy sweater. The best part is that you can be eating them in under an hour!

  • Author: Joanna Revers
  • Prep Time: 25 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 45 minutes
  • Yield: 6 Donuts 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • 1/4 Cup Plus 2 Tablespoons Coconut Flour
  • 1/4 Cup Of Brown Sugar Alternative
  • 2 Tablespoons Unflavored Whey
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Pumpkin Pie Spice
  • 1 Teaspoon Vanilla Bean Paste
  • 1/4 Teaspoon Salt
  • 1/2 Cup Pumpkin Puree
  • 3 Large Eggs At Room Temperature
  • 3 Tablespoons Unsalted Butter, Melted
  • Cream Cheese Glaze (recipe link coming momentarily)

Instructions

  1. Preheat the oven to 350°F. Prepare your donut pan by spraying with non-stick spray (I used this Coconut Oil Spray).
  2. In a large bowl, whisk together your dry ingredients: coconut flour, brown sugar alternative, whey protein, baking powder, pumpkin pie spice, and salt.
  3. Mix in the eggs, pumpkin puree, vanilla, and melted butter.
  4. Divide the batter into the prepared donut pan.
  5. Bake for 15-20 minutes, until the donuts are puffed, golden brown, and firm (yet springy) to the touch.
  6. Remove from the oven and let cool for 10 minutes in the pan. Transfer to a wire rack to cool completely.
  7. Drizzle with Cream Cheese Glaze (get the recipe).

Notes

4.4 Grams Net Carbs Per Donut

Keywords: keto, low carb, pumpkin, donuts, cream cheese


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