This recipe is a little time intensive (save it for a Saturday or Sunday morning when you have time!) But the end result is f-a-n-t-a-s-t-i-c. It’s one of my favorite go-to donuts.
This recipe is a choux style pastry which will make it light and fluffy! It’s as versatile as it gets. You can use this for donut holes, and eclairs! And get this─ it is less than 2 carbs per donut. (who can argue with that?)
You’ll need either a pastry bag, or use a plastic ziplock bag with a 3/4 inch tip size cut out of the corner.
You will have far more success weighing your ingredients, vs. using cups. (I use this.) If you have to use cups, pour it rather than scoop or pack in your flour.
Donut ingredients: (choux pastry)
- 64 g almond flour
- 28 g coconut flour
- 1 tbsp psyllium husk
- 1 tsp xanthan gum
- 240 ml water
- 57 g grass fed unsalted butter or coconut oil works as well
- 3 tbsp golden monk fruit sweetener (or erythritol)
- 2 eggs lightly beaten
- 2 tbsp pumpkin puree
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp vanilla extract
- 3 oz softened cream cheese
- 2 tbsp heavy cream (add more if you like yours runnier)
- 1/2 tsp vanilla extract
- 1 tsp pumpkin puree
- 3 tbsp powdered swerve
- Preheat oven to 425°
- Grease donut pan with butter or coconut oil and sprinkle with flour. (you can also use a silicone sheet and draw circles on them with the batter)
3. In a medium bowl, whisk together almond flour, coconut flour, psyllium husk, and xanthan gum. Set aside.
4. Next heat up the water, butter, sweetener, and salt. Heat until it just starts to simmer and then turn the burner to low.
5. Pour in your flour mixture and stir until it stops sticking to the sides and forms a large ball (about 1-3 minutes)
6. Move the mixture into a bowl and allow to cool for 5 minutes. Your dough should be warm, but not hot enough to scramble the eggs. If you have a thermometer, make sure it isn’t above 125°
7. I use a stand mixer, but you can also use a hand mixer. Add in one egg at a time and then the pumpkin puree and spices. Finally, mix in the vanilla extract and baking powder. The dough should be super elastic!
8. Set the dough aside and let it come to room temperature. This should take around 15 to 20 mins. It is very important not to skip this step, or your dough will not keep it’s shape after you bake them.
9. Scoop the dough into a plastic ziplock bag or piping bag and make sure it is cut at 3/4 inch to allow enough mixture out. (or draw on your parchment paper/silicone sheet)
Wet the tip of your finger to press down and smooth any uneven sections.
10. Bake at 425° for 15 minutes, then turn the oven down to 350° and bake for an additional 17-20 minutes until it is a deep, golden brown color. If it is browning too much, or too soon you can place an aluminum tent over the top to protect it.
DO NOT OPEN THE OVEN FOR THE FIRST 20 MINUTES. Your dough will deflate.
- After your cream cheese has softened, whisk together all your ingredients in a small bowl until you get the desired consistency. I prefer my icing pour-able, so I add a little extra heavy cream.
11. Once the donuts are done, place them on the counter to cool for 10 minutes before icing.
12. After your donuts have cooled completely you can gently coat the tops by twisting them in the icing.
If you want crunchier donuts, you can fry these in coconut oil for a few minutes, allow them to cool and ice them. Both ways turn out great!
I hope that you enjoy them. ❤