It’s that time of year… the time of year for pumpkin flavored EVERYTHING! And this low carb pumpkin donut recipe is EVERYTHING! I craved these donuts everyday in my pregnancy with Miles and it was okay because since aren’t loaded with carbs they play pretty nicely with blood sugar.
These donuts don’t call for any crazy ingredients or sugar-free sweeteners (can I get an ‘AMEN’?!). Which means you can make them right now because you probably have all the ingredients in your pantry as we speak.
This low carb pumpkin donut recipe make 6 donuts and each donut has 10g net carbs. I don’t usually put any glaze on them since they are sweet enough, but a nutty almond butter glaze with coconut flake is mmMMMmmm perfect!
Looking for more Fall favorites? Check out my favorite healthy fall candy dish alternatives.
Less Talking, More Baking!
Low Carb Pumpkin Donut
Ingredients
- 1/2 cup Coconut Flour
- 4 Eggs
- 1/4 cup Coconut Oil
- 1/2 cup Pumpkin
- 3 TBSP Maple Syrup
- 1 tsp Pumpkin Pie Spice
- 1/4 tsp Ground Ginger
- 1 tsp Vanilla
- 1 tsp Apple Cider Vinegar
- 1/4 tsp Baking Soda
Instructions
- Combines all ingredients.
- Pour batter into donut pan.
- Bake @ 350F for 20 minutes
Nutrition Facts
Per Donut: 205 Calories, 14g Fat, 14g Carbs, 4g Fiber, 10g Net Carbs, 5.5g Protein
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2 Comments
oh sure these look great
Came here from instagram. I made these after you posted them and HOLY OMG! They are bombski! I have made 2 batches already 🙂 xx