These delicious donuts are very dense and filling. I had two for breakfast on Sunday morning along with a glass of almond milk and was pleasantly satisfied for several hours. I suspect a donut of the unhealthy variety, with sugar and flour, would not have left me the same. No, my blood sugar would have spiked and then subsequently fallen, leaving me craving more. That's the beauty of living a low-carb lifestyle…cravings be gone! By the way, these pumpkin beauties are <2 g carbs per donut.
Pumpkin Donuts with Vanilla Buttercream Frosting
Ingredients
- 1 1/2 c. Almond Flour
- 1 Tbsp. Coconut Flour
- 2 tsp. Cinnamon
- 1 1/2 tsp. Aluminum-Free Baking Powder
- 1/4 tsp. Celtic Sea Salt
- 1/2 c. Granular Sweetener -- for sugar-free I recommend Swerve or Birch Xylitol
- 2 Large Eggs
- 1/2 c. Pumpkin Puree
- 2 Tbsp. Water
- 1/4 tsp. Vanilla Extract
- 3 Tbsp. Ghee or Butter
- 1/2 c. Granula Sweetener, Powdered -- for sugar-free I recommend Swerve or Birch Xylitol
- 1 Tbsp. Unsweetened Almond Milk
- 1/4 tsp. Vanilla Extract
- Coconut Oil for Greasing Donut Pan
Pumpkin Donuts
Vanilla Buttercream Frosting
Directions
- Preheat oven to 325 degrees F.
- In medium mixing bowl, sift together almond flour, coconut flour, cinnamon, baking powder, salt and sweetener.
- In a small bowl whisk together eggs, pumpkin, water and vanilla extract.
- With a large spoon, mix wet into dry ingredients.
- Grease a 6-count donut pan and divide batter evenly.
- Bake for 15 minutes.
- Remove from oven and let sit for 5 minutes before removing from pan.
- Completely cool donuts on rack before frosting.
- To make the frosting, powder sweetener in a coffee grinder until it resembles powdered sugar.
- In a small mixing bowl, using an electric mixer, beat ghee with powdered sweetener, almond milk and vanilla extract until light and fluffly.
- Frost & enjoy!
Notes
This recipe has been tested with my preferred ingredients. Please consider, if I recommend a substitution, it will be included as a note in the recipe.
Copyright © 2012, Vanessa Romero www.healthylivinghowto.com
These sound devine! Thanks for the recipe!
Magnificent! Need to buy a donut pan.
Vanessa, this version does not have 3Tbs coconut oil….correct?
Correct!
Can you use whey protein powder instead of the egg white powder?
Yes.
I must be blind; I can’t see any mention of whey protein powder or egg white powder in the ingredients. What am I missing?
I updated the recipe and took out the protein powder and subbed with coconut flour. I liked the result better.
what can be used in place of “protein powder”….in general I try to stay away from all types. Can I just omit? Or add an egg in place?
Add a couple extra Tbsp. of almond flour instead.
These look marvelous, Vanessa! Just printed this out to test out my new doughnut pans I bought.
I just discovered your site a week or so ago. Tonight I made these. I didn’t have a donut pan so I put them in greased cupcake pans instead. I baked them for 18 or 19 minutes instead of 15. They are wonderful! Everyone should try these.
Glad you liked them Brian! And welcome to HLHT. 🙂
These are great! They were perfect at 15 minutes at home (~6000 feet) but it took an extra 15 minutes at 11k. Just an FYI for anyone else at high altitude. YUM!
Yummy!! I had extra pumpkin to use after having your pumpkin porridge. These are amazing! I had to cook for an extra 5 minutes, but they were seriously good….so good I skipped the frosting, but Kris had my share 🙂 He is having his second as I write this.
Yes, these are good with or without the frosting. 🙂 Glad you and Kris liked them.
What are Erythritol Granules? Never heard of it before!
I was wandering how many net carbs are in each of these donuts?
Per the blog post, <2 g net carbs per donut.
These sound delicious! But I’m allergic to almonds. What other gluten free flour would work best? I’d like to try a gluten free diet, but this allergy is making it difficult!
You can make flour from unsalted raw sunflower seeds.
Oh My Goodness! I wish you were my new best friend neighbor! 🙂
These are awesome!!!!!!!
what can be used instead of pumpkin puree, am alergic to pumpkin, thanks
Well these are Pumpkin Donuts so I’m not quite sure.
Lol
I added a little ginger & nutmeg. DELICIOUS!!!!!! Thank you
I just love all of your recipes!.
Made these, but doubled the recipe and put them in silicone molds… At 15min at 170C they were very mushy. I baked them for additional 10 mins. and still a bit sticky to the molds. The taste is wonderful but I think I’m doing something wrong. My 5 yr old refused to eat them because “they don’t look like donuts”.. picky bugger! Could it be the silicone donuts pan? perhaps needed more coconut flour? Any thoughts?
I have never made them in a silicone donut pan or doubled the recipe. My first thought was the pan was overfilled?
Hello there Miss Vanessa,
At the bottom of the recipe you said that you tested with your preferred ingredients. I was wondering as to what these preferred ingredients were, was it the Swerve or Birch Xylitol?
I ask because I was always taught to follow the recipe to get a known result the first few times you make anything.
Also we don’t have a doughnut pan, would a mini bun cake pan suffice?
Thank you for your time..
You can most certainly try the mini bundt pan. 🙂 I use both Swerve and Birch Xylitol in my sugar-free baking.
i was pleasantly surprised at how good these are! i made them without the frosting, they don’t even need it, they are so good! i used truvia for the sweetener and i cut it in half (only quarter cup). thanks!