Keto Chocolate Pumpkin Donuts

KETO PUMPKIN CHOCOLATE DONUTS.pngThese baked donuts were fantastic! They are super soft and moist with a sweet, light pumpkin flavour. A perfect fall breakfast treat.

Serves: 8

Ingredients:

Topping:

(Combine ingredients and microwave for 45s-1min to melt)

Directions:

  1. Pre-heat oven to 375*.
  2. Grease 2 donut pans with oil or butter.
  3. In a large bowl combine all of your dry ingredients.
  4. Add your wet ingredients and stir well to combine.
  5. Place your ingredients in a large ziplock(cut the corner off afterwards) or piping bag.
  6. Pipe the batter into 8 donut moulds. DSC_0038 copy
  7. Bake for 10-15min or until the tops are slightly stiff to the touch and the bottoms are lightly browned.
  8. Cool on wire rack. Meanwhile combine your topping ingredients and microwave until melted.
  9. Drizzle the chocolate over each donut evenly. Enjoy hot or..
  10. Refrigerate until the chocolate is hardened and serve! (My family enjoyed them straight from the fridge)
  11. Store in an airtight container in the fridge for up to 5-6 days, or freeze for later use!DSC_0044 copyDSC_0070 copyDSC_0088 copy

Nutrition per 1/8th of recipe: 15.5F/1.5C(NET)/5.5P & 5g fibre

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