There’s a pumpkin show every year near where I live where you can find literally any pumpkin flavored food you desire. Pies, coffees, ice cream, burgers. Yes, burgers. I’ve never had one of those, and I’m not sure I’m ever going to.
My favorite thing to get at the pumpkin show is pumpkin spiced doughnuts. Cake doughnuts flavored with lots and lots of spices. They’re coated with either glaze or sugar, and they are amazing, and every year I eat many more of them than a person ever should.
I’m sure you can see the problem with that. In my attempt to alleviate this problem, I decided to try my hand at a keto version of this doughnut. Now, I’m not going lie — this version is not as good as the real thing from the pumpkin show, but I didn’t expect that it would be. I also didn’t expect that it would be as good as it is.
I used monk fruit sugar in place of regular since it’s one of the many easy to find keto approved sweeteners available at my grocery store. I don’t follow a keto diet full time, so if you know something better, try that here. You’ll also need xanthan gum — also easy to find. You need such a small amount, but don’t leave it out.
A doughnut pan is necessary for these, small or large. I used small because that’s what I have, but a large will work; you’ll just have to adjust the baking time. I coated my doughnuts with a mix of monk fruit sugar and more pumpkin spice, and they turned out amazing.
- doughnut pan
- 2 eggs
- 1/4 cup milk
- 2 tbsp pumpkin puree
- 1 tsp vanilla extract
- 1/2 cup granulated monk fruit sugar divided
- 1 cup almond flour
- 1 tbsp coconut flour
- 1/4 tsp xanthan gum
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp Ava Jane's Kitchen Pumpkin Pie Spice divided
- Preheat oven to 350 degrees F.
- Put the eggs, milk, pumpkin puree, vanilla, and in a mixing bowl and whisk to combine. Add 1/4 cup monkfruit sweetener and whisk.
- Add the almond flour, coconut flour, xanthan gum, baking powder, baking soda, and 1 1/2 teaspoons pumpkin pie spice; whisk until just combined — do not overmix.
- Spoon the mixture into a doughnut pan, filling all the cavities evenly, but not overfilling.
- Bake for 12-13 minutes for mini doughnuts, or 20-22 for regular size.
- Let cool for 15 minutes before removing from pan.
- Combine the remaining monkfruit sugar and pumpkin pie spice in a small bowl.
- Dip each doughnut in the mixture, coating completely.