Keto Pumpkin Chocolate Donuts

5 from 1 vote

Prep Time20 mins

Cook Time13 mins

Total Time33 mins

Course: Breakfast, Dessert, Snack

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

Servings: keto donuts

Calories: 188kcal

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

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!

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.