KETO SOFT AND FLUFFY BAKED PUMPKIN DONUTS RECIPE

Yields1 Serving
  cup Fine Almond Flour ( 64 g)
  cup Coconut Flour (28g)
 1 tbsp Psyllium Husk
 1 tsp Xanthan Gum
 1 cup Water (250 ml)
 ¼ cup Butter (57g)
 3 tbsp Golden Monk Fruit, or whatever is your favorite granulated sugar substitute
 2 Eggs Lightly Beaten
 2 tbsp Pumpkin Puree
 1 tbsp Pumpkin Pie Spice
 1 tsp Baking Powder
 1 tsp Vanilla Extract
For The Icing
 3 oz Softened Cream Cheese
 2 tbsp Heavy Whip Cream
 ½ tsp Vanilla Extract
 1 ½ tsp Pumpkin Puree
 3 tbsp Powdered Swerve
1

Preheat oven to 425°

2

Grease donut pan with butter or coconut oil and sprinkle with flour. (you can also use a silicone mat 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. Cook until it just starts to simmer and then turn the burner to low. Don't boil, you should just start to see little bubbles starting to form.

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. Mix in the vanilla extract and baking powder. The dough should be super duper elastic. Boing!

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 its shape after you bake them.

9

Scoop the dough into a plastic sandwich bag or piping bag. Cut a 3/4 inch tip or use the larger round tip on your pastry bag to allow enough mixture out. (You can draw a circle on your parchment paper/silicone sheet)

10

Pipe 2/3 of the way in your donut mold, these will need room to blossom. Wet the tip of your finger to press down and smooth any uneven sections.

11

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.

12

Do not open your oven until after 20 minutes. Your dough will deflate into a sad panda. 🙁

Icing Instructions:
13

After your cream cheese has softened, whisk together all your icing 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.

14

Once the donuts are done, place them on the counter to cool for 10 minutes before icing.

15

After your donuts have cooled completely gently coat the tops by dipping and twisting them in the icing.

16

Optional:

If you want crunchier donuts, you can fry these in coconut oil for a few minutes, allow them to cool and ice them. Or use an air fryer for a couple of minutes at 350° Both ways turn out great!

17

And...Voila! Pillow-y soft donuts. *~*

Ingredients

  cup Fine Almond Flour ( 64 g)
  cup Coconut Flour (28g)
 1 tbsp Psyllium Husk
 1 tsp Xanthan Gum
 1 cup Water (250 ml)
 ¼ cup Butter (57g)
 3 tbsp Golden Monk Fruit, or whatever is your favorite granulated sugar substitute
 2 Eggs Lightly Beaten
 2 tbsp Pumpkin Puree
 1 tbsp Pumpkin Pie Spice
 1 tsp Baking Powder
 1 tsp Vanilla Extract
For The Icing
 3 oz Softened Cream Cheese
 2 tbsp Heavy Whip Cream
 ½ tsp Vanilla Extract
 1 ½ tsp Pumpkin Puree
 3 tbsp Powdered Swerve

Directions

1

Preheat oven to 425°

2

Grease donut pan with butter or coconut oil and sprinkle with flour. (you can also use a silicone mat 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. Cook until it just starts to simmer and then turn the burner to low. Don't boil, you should just start to see little bubbles starting to form.

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. Mix in the vanilla extract and baking powder. The dough should be super duper elastic. Boing!

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 its shape after you bake them.

9

Scoop the dough into a plastic sandwich bag or piping bag. Cut a 3/4 inch tip or use the larger round tip on your pastry bag to allow enough mixture out. (You can draw a circle on your parchment paper/silicone sheet)

10

Pipe 2/3 of the way in your donut mold, these will need room to blossom. Wet the tip of your finger to press down and smooth any uneven sections.

11

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.

12

Do not open your oven until after 20 minutes. Your dough will deflate into a sad panda. 🙁

Icing Instructions:
13

After your cream cheese has softened, whisk together all your icing 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.

14

Once the donuts are done, place them on the counter to cool for 10 minutes before icing.

15

After your donuts have cooled completely gently coat the tops by dipping and twisting them in the icing.

16

Optional:

If you want crunchier donuts, you can fry these in coconut oil for a few minutes, allow them to cool and ice them. Or use an air fryer for a couple of minutes at 350° Both ways turn out great!

17

And...Voila! Pillow-y soft donuts. *~*

KETO SOFT AND FLUFFY BAKED PUMPKIN DONUTS RECIPE

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