Keto Autumn Chocolate Pumpkin Donuts
Fall is coming, and it means apples, cinnamon, warm cozy sweaters, changing leaves. This hand-picked low-carb recipe is one of my favorite creations, and I hope you enjoy these keto autumn chocolate donuts as much as I do!
And staying on a keto diet does not mean you have to miss out on these trends. With this delicious, decadent fall dessert recipe, you are bound to wow yourself and others.
I can't even tell you how much I LOVE this recipe. It never took off as much as some of the other recipes on my blog, so I've always thought of it as a hidden gem.
I promise you if you make them, you will not be disappointed! They are straightforward to throw together, and the flavor and texture are fantastic!
These baked donuts were genuinely fantastic! They are also super soft and moist with a sweet, light pumpkin flavor. A perfect fall breakfast treat.
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Ingredients to Keto Autumn Chocolate Pumpkin Donuts
- 1 1/4 or 140g cup almond flour
- 2 tbsp or 14g coconut flour
- 3 tbsp Splenda or swerve
- 3 1/2 tbsp Truvia or about 10 1/2 tbsp of another sweetener that measures like sugar
- 1/4 cup or 60g pumpkin purée
- 2 1/2 tbsp or 37g butter
- 1/4 cup or 60g almond milk
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 tsp blackstrap molasses (adds brown sugar flavor)
- 1 tsp cinnamon
- Pinch of nutmeg & allspice
- 1 tsp xanthan gum
- 1/2 tsp salt
Topping to Keto Autumn Chocolate Pumpkin Donuts
- 3-4 tbsp or 45-60g sugar-free chocolate chips
- 1 tsp butter
(Combine ingredients and microwave for 45s to 1 min to melt)
How to Make These Delicious Low-Carb Chocolate Pumpkin Donuts
Start with preheating your oven to 375*.
Then grease two donut pans with butter or oil.
Next, in a bowl, combine all of your dry ingredients.
Add all your wet ingredients and stir well to mix.
Then place your ingredients in a large ziplock. Tips; cut the corner off afterward or piping bag. And then pipe the batter into eight donut molds.
Bake, the keto donuts for about 10-15 min, or until the tops, are somewhat stiff to the touch, and the bottoms are somewhat lightly browned.
Cool the donuts on wire rack. Meantime, combine your topping ingredients and microwave until melted.
Drizzle the delicious chocolate over each donut evenly. Enjoy hot or cold.
Refrigerate until the chocolate is hardened. Many enjoyed them straight from the fridge.
Store the tasty Keto Autumn Chocolate Pumpkin Donuts in an airtight container in the fridge for up to 6 days, or freeze them for later.
Nutrition; Per 1/8th of recipe: 15.5F/1.5C(NET)/5.5P & 5g fibre