Keto Pumpkin Donuts

Is it even fall if you haven’t had something pumpkin-spiced? These Keto Pumpkin Donuts are your answer to craving that cozy, spiced sweetness without kicking yourself out of ketosis. Light, fluffy, warmly spiced, and glazed to perfection—these baked donuts are sugar-free, grain-free, and absolutely delicious. You’ll never guess they’re low-carb!

Before we get into the pumpkin goodness, thank you for being here! Whether you’re deep into your keto journey or just exploring low-carb baking, I’m so glad to have you in my kitchen. Don’t forget to subscribe below to get cozy, carb-conscious recipes like this one delivered straight to your inbox!

What Are Keto Pumpkin Donuts?

Keto Pumpkin Donuts are soft, baked donuts made with almond flour, pumpkin puree, low-carb sweetener, and pumpkin pie spices. Unlike traditional donuts, these are gluten-free, sugar-free, and baked—not fried—for a lighter, healthier option. They’re perfect for fall mornings, Halloween treats, or any time you want a sweet bite without the sugar crash.

Top them with a cinnamon “sugar” coating or a simple sugar-free glaze, and you’ve got a bakery-style donut that fits your macros.

Why You’ll Love These Keto Pumpkin Donuts

• Moist, fluffy, and full of pumpkin spice flavor
• Naturally low-carb, gluten-free, and grain-free
• Baked in just 20 minutes—super quick!
• Easy to freeze for future cravings
• Sweet enough to feel indulgent, healthy enough to enjoy any time
• Great with coffee, tea, or on-the-go!

What Do They Taste Like?

These donuts are tender and soft, thanks to almond flour and pumpkin puree, with that classic warmth from cinnamon, nutmeg, and clove. The sweetness is just right—thanks to keto-friendly sweeteners like erythritol or monk fruit. Add a sugar-free glaze or dusting of cinnamon “sugar” on top, and it’s like biting into fall—minus the carbs.

Benefits of This Recipe

• Only 3g net carbs per donut (approx.)
• High in fiber and healthy fats
• Made with real pumpkin—great source of Vitamin A
• No sugar crashes or cravings afterward
• Ideal for keto, diabetic, or gluten-free diets

Ingredients for Keto Pumpkin Donuts

Makes 6 donuts (standard-size donut pan)

Dry ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup granulated erythritol or monk fruit blend
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt

Wet ingredients:

• 2 large eggs
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1/4 cup melted butter or coconut oil
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk

Optional toppings:

• Cinnamon “sugar” coating: mix 2 tbsp erythritol with 1/2 tsp cinnamon
• Sugar-free glaze: mix powdered erythritol with a splash of almond milk and vanilla

Tools You’ll Need

• Donut pan (nonstick or silicone)
• Mixing bowls
• Whisk or hand mixer
• Measuring cups and spoons
• Cooling rack
• Pastry brush (if buttering for cinnamon coating)

Ingredient Additions & Substitutions

• Dairy-free? Use coconut oil instead of butter
• Nut-free? Use sunflower seed flour in place of almond flour
• Sweeter version? Add 1–2 tbsp sugar-free maple syrup to the batter
• Want more spice? Add extra cinnamon or a pinch of ground clove
• Add-ins: Stir in chopped pecans or sugar-free chocolate chips

How to Make Keto Pumpkin Donuts

Step 1: Preheat oven and prep the pan

Preheat oven to 350°F (175°C). Grease a donut pan generously with nonstick spray or butter.

Step 2: Mix the dry ingredients

In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, baking soda, pumpkin pie spice, and salt.

Step 3: Combine wet ingredients

In a separate bowl, whisk together eggs, pumpkin puree, melted butter (or coconut oil), vanilla, and almond milk until smooth.

Step 4: Make the batter

Pour the wet ingredients into the dry and mix until a thick batter forms.

Step 5: Fill the donut pan

Spoon the batter evenly into the donut pan (you can also use a piping bag for less mess). Smooth out the tops with a spoon or spatula.

Step 6: Bake

Bake for 16–20 minutes, or until the tops are golden and a toothpick inserted comes out clean.

Step 7: Cool and coat

Let donuts cool in the pan for 5 minutes, then transfer to a wire rack. Once mostly cooled, brush with melted butter and dip in cinnamon “sugar” OR drizzle with sugar-free glaze.

What to Serve with Keto Pumpkin Donuts

• A warm cup of black coffee or pumpkin spice latte (keto, of course!)
• Almond milk chai tea
• A dollop of sugar-free whipped cream on the side
• Crumbled over low-carb yogurt for a fall-inspired parfait

Tips for the Best Keto Donuts

• Use room temperature eggs to help the batter mix evenly
• Don’t overbake—check at 16 minutes to keep them soft
• Use a piping bag or zip-top bag to neatly fill the donut pan
• Let cool completely before glazing to avoid melting
• Store in the fridge to keep them fresh for longer

Storage Instructions

• Fridge: Store in an airtight container for up to 5 days
• Freezer: Freeze individually wrapped donuts for up to 2 months
• Reheat: Microwave for 10–15 seconds or warm in a 300°F oven

Frequently Asked Questions

Can I make these without a donut pan?

Yes! You can use a muffin tin—just reduce the baking time slightly and check for doneness at 15 minutes.

Can I use canned pumpkin pie filling instead of puree?

No—pumpkin pie filling contains sugar and spices that aren’t keto-friendly. Use pure pumpkin puree.

What’s the best keto sweetener for this recipe?

I recommend granulated erythritol, monk fruit blend, or Swerve for the batter, and powdered versions for the glaze.

Are these good for diabetics?

Yes! With no added sugar and low net carbs, these are a great option for those managing blood sugar—just check with your nutritionist to be sure.

Conclusion

These Keto Pumpkin Donuts are soft, spiced, sweet, and everything you love about fall baked goods—without the sugar or guilt. Whether you’re following a keto lifestyle or just looking for a lighter seasonal treat, these donuts are the ultimate cozy, low-carb breakfast or dessert.

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