Keto Pumpkin Donuts with Cream Cheese Frosting


I am not a donut person, but I think I am now. These Keto Pumpkin Donuts are made with my favorite almond flour batter base, literally use this for everything: sweet or savory! These donuts have an amazing pumpkin flavor with only 3 net carbs per donut. You’re sooooo welcome. So easy to make and so satisfying!

The cream cheese frosting is superduper easy to whip up, just make sure you mix well as Lakanto can separate. If it is too separated, feel free to transfer to a blender. The mixture of cinnamon, maple and pecan is oh so delightful! My favorite flavors of fall for sure!

YIELDS: 6 Donuts

PREP TIME: 15 min

COOK TIME: 15 minutes


12 tbsp Almond Flour
1 large Egg
4 tbsp Allulose
1/4 cup pumpkin purΓ©e
3 tbsp melted butter
1/2 tsp baking powder
1/2 tsp vanilla extract
1/2 tsp pumpkin spice

2 tbsp Cream Cheese
2 tbsp Maple Lakanto Syrup
1/4 cup powdered swerve
1/4 tsp cinnamon
2 tbsp pecans

3g Net Carbs
18g Total Carbs
3g Fiber
17g Fat
5g Protein
187 Calories


  1. Preheat oven to 350Β°F. Grease a 6 hole donut pan and set aside. Measure and prep all your ingredients!
  2. In a large bowl, mix together flour, baking powder, salt and spices. Mix in egg, pumpkin, butter until combined.
  3. Spoon into the greased donut pan evenly to make 6 donuts.
  4. Bake for 15 minutes, until donuts are golden and browned.
  5. Cool for 5 minutes in pan, then pop over on a wire rack to cool completely.
  6. Frost when cooled. Mix together the cream cheese, maple syrup, cinnamon or blend together. Hold the donut upside down and dip into the bowl to coat the top, then top with a sprinkle of pecans.
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