Keto Pumpkin Chocolate Donuts

These keto pumpkin chocolate baked donuts were fantastic! They are super soft and moist with a sweet, light pumpkin flavour. A perfect fall breakfast treat.

I've used a similar recipe to this to make a few of my other donuts recipes such as my; Simple Keto Glazed Donuts, Keto Maple Bacon Donuts and my Lemon Chia Seed Donuts.

This is because this recipe always turns out great! This texture is very donut-like and they're just super cute to look at.

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I wanted to try a keto pumpkin donut to go with the fall season. I did use a touch of molasses in the recipe but that's completely optional. It just gives them a hint of brown sugar flavour. You can also use swerve brown or some sukrin brown to get a similar brown sugar flavour.

I always start 80% of my dessert recipes with a base of almond flour and coconut flour and this keto baked donut recipe was no exception.

The almond flour helps to give a rich flavour to the donut while the coconut flour lightens it a bit.

Almond flour tends to be better for taste but is denser. Coconut flour tends to be better for creating light and “fluffy” desserts but doesn't have as nice of a flavour as almond flour.

Both combined together create the best keto desserts in my opinion. But I always vary their amounts depending on the recipe.

We also add xanthan gum to these Keto Pumpkin Chocolate Donuts.

Xanthan gum is a binder. It helps everything stick together as gluten in white flour usually does. It also provides elasticity and adds a bit of chewiness to gluten-free desserts. It's a really awesome ingredient if you haven't tried it yet!

To sweeten these donuts, I used a combination of Truvia and some swerve because I was out of my usual powdered monkfruit/erythritol sweetener at the time but you are definitely able to use just one sweetener if you don't have both.

Just follow the tip I wrote beside the sweetener in the recipe.

I used almond milk for the “milk” portion of this donut recipe but you can also use light or regular coconut milk, heavy cream and/or light cream to replace this. Heavy cream will give you the most rich donuts but will also increase the total calories so just be aware of that.

Ingredients In Keto Pumpkin Chocolate Donuts

Tools I Used To Make Keto Pumpkin Chocolate Donuts

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Donut Pan
Spatula
Piping Bag
Whisk
Mixing Bowls

Tips For Making Low Carb, Gluten Free Chocolate Pumpkin Donuts

Make sure to let these cool fully before trying to remove them from the pan and drizzle them with chocolate as keto desserts tend to fall apart more easily when hot but set quite a bit once fully cooled.
If you don't have a donut pan, you can definitely use a muffin pan for these as well!
To keep the calories low, use almond milk or unsweetened coconut milk for this recipe. To make the donuts richer and more flavourful, you can use heavy cream or light cream.
Molasses adds a brown sugar flavour but is optional, you can always use swerve brown or sukrin brown sweetener in place of part of the sweetener called for instead to get a similar flavour.
Store these donuts in an airtight container in the fridge for up to 5-6 days, or freeze for later.

Keto Pumpkin Chocolate Donuts

Serves: 8

Ingredients:

Donuts

1 1/4 cup almond f lour, 140g
2 tbsp coconut flour, 14g
1 1/4 tsp baking powder
1 tsp xanthan gum
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/8 tsp allspice
3 tbsp powdered monkfruit/erythritol sweetener or swerve, 30g
3 1/2 tbsp Truvia (or ~9 tbsp of another sweetener that measures like sugar)
1/4 cup pumpkin purée, 60g
2 1/2 tbsp salted butter, melted, 37g
1/4 cup almond milk (or heavy cream, light cream, unsweetened coconut milk, etc. at ROOM TEMPERATURE), 60g
1 egg, room temperature
1/2 tsp vanilla extract
1/2 tsp blackstrap molasses (OPTIONAL, adds brown sugar flavour)

Topping

3-4 tbsp stevia sweetened chocolate chips, 45-60g
1 tsp butter, 5g

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

Directions:

Pre-heat oven to 375*.
Grease 2 donut pans with oil or butter.
In a large bowl combine all of your dry ingredients including; almond flour, coconut flour, baking powder, xanthan gum, cinnamon, salt, nutmeg and allspice.
In another bowl, whisk together your pumpkin, melted butter, almond milk, egg, vanilla extract and molasses (if using).
Add the dry ingredients to the wet and stir well until combined.
Place your ingredients in a large ziplock or piping bag. Cut the corner off your ziplock.
Pipe the batter into 8 donut moulds.
Bake for 10-15min or until the tops are slightly stiff to the touch and the bottoms are lightly browned.
Cool on wire rack. Meanwhile combine your topping ingredients and microwave until melted.
Drizzle the chocolate over each donut evenly.
Refrigerate until the chocolate is hardened and serve! (My family liked them straight from the fridge) Enjoy Your Keto Chocolate Pumpkin Donuts!

Store in an airtight container in the fridge for up to 5-6 days, or freeze for later!

Nutrition per 1/8th of recipe: 15.5g of fat | 1.5g of NET Carbs | 5.5g of Protein | 5g of Fiber

Print Recipe

5 from 1 vote

Keto Pumpkin Chocolate Donuts

Prep Time20

Cook Time13

Total Time33

Course: Breakfast, Dessert, Snack

Keyword: Keto Donuts, keto pumpkin chocolate donuts, keto pumpkin recipe

Servings: keto donuts

Calories: 188kcal

Ingredients

Donuts

1 1/4 cup almond flour 140g
2 tbsp coconut flour 14g
1 1/4 tsp baking powder
1 tsp xanthan gum
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/8 tsp allspice
3 tbsp powdered monkfruit/erythritol sweetener or swerve 30g
3 1/2 tbsp Truvia or ~9 tbsp of another sweetener that measures like sugar
1/4 cup pumpkin purée 60g
2 1/2 tbsp salted butter melted, 37g
1/4 cup almond milk or heavy cream, light cream, unsweetened coconut milk, etc. at ROOM TEMPERATURE, 60g
1 egg room temperature
1/2 tsp vanilla extract
1/2 tsp blackstrap molasses OPTIONAL, adds brown sugar flavour

Topping

3-4 tbsp stevia sweetened chocolate chips 45-60g
1 tsp butter 5g

Instructions

Pre-heat oven to 375*.
Grease 2 donut pans with oil or butter.
In a large bowl combine all of your dry ingredients including; almond flour, coconut flour, baking powder, xanthan gum, cinnamon, salt, nutmeg and allspice.
In another bowl, whisk together your pumpkin, melted butter, almond milk, egg, vanilla extract and molasses (if using).
Add the dry ingredients to the wet and stir well until combined.
Place your ingredients in a large ziplock or piping bag. Cut the corner off your ziplock.
Pipe the batter into 8 donut moulds.
Bake for 10-15min or until the tops are slightly stiff to the touch and the bottoms are lightly browned.
Cool on wire rack. Meanwhile combine your topping ingredients and microwave until melted.
Drizzle the chocolate over each donut evenly.
Refrigerate until the chocolate is hardened and serve! (My family liked them straight from the fridge) Enjoy Your Keto Chocolate Pumpkin Donuts!

Notes

Ingredients Links

Tips For Making Low Carb, Gluten Free Chocolate Pumpkin Donuts

Make sure to let these cool fully before trying to remove them from the pan and drizzle them with chocolate as keto desserts tend to fall apart more easily when hot but set quite a bit once fully cooled.
If you don't have a donut pan, you can definitely use a muffin pan for these as well!
To keep the calories low, use almond milk or unsweetened coconut milk for this recipe. To make the donuts richer and more flavourful, you can use heavy cream or light cream.
Molasses adds a brown sugar flavour but is optional, you can always use swerve brown or sukrin brown sweetener in place of part of the sweetener called for instead to get a similar flavour.
Store these donuts in an airtight container in the fridge for up to 5-6 days, or freeze for later.