You won’t believe these pumpkin donuts are keto-friendly. Thanks to pumpkin puree and cream cheese, you wind up with a moist, not-too-sweet treat with just the right amount of spiced flavor. Whoever said low-carb couldn’t be delicious?

Keto Pumpkin Donuts Recipe


3 cups super fine almond flour, sifted
3 tsp baking powder
4 tbsp of cinnamon, with additional 2 tbsp for topping
3 ½ tsp of ground ginger
¼ tsp of ground clove
1/2 tsp of sea salt
1 cup unsalted butter, softened
8 ounces cream cheese, softened
1 1/2 cup granulated sugar substitute (I used Lakanto Monk Fruit), with additional 2 tbsp for topping
½ cup choice of brown sugar substitute
2 tsp of vanilla extract
1 cup unsweetened pumpkin puree
6 large eggs


  1. Set oven to 350°F and coat donut molds with non-stick cooking spray.
  2. In a large bowl, sift together almond flour, baking powder, and spices. Put bowl to the side.
  3. Cream together cream cheese, butter, vanilla, and sugar substitutes until light and fluffy. It’s recommended to use a motorized mixer for this step, if available.
  4. Mix in pumpkin puree until smooth.
  5. Slowly add in bowl of sifted dry ingredients and eggs to creamed mixture. Scrape bowl sides in between each addition.
  6. Scoop mixture into donut molds, filling about 3/4 of the way. Bake for 15- 20 minutes.
  7. After donuts have cooled in the molds, remove from molds and roll in a mixture of half cinnamon and half sugar substitute.

Recipe by Jordan Snowden, Adapted from Fit to Serve / Photography by Keith Recker

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