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Gluten Free Keto/Low Carb Pumpkin Spiced Donuts

Noticing that this year I've been seeing pumpkin spice everywhere I look. Last year people were asking for keto apple cider donuts at the bakery so I figured that out. So I figured this year I would figure out a pumpkin spice donut using my apple cider donut recipe. Turned out well and only a few tweaks I would make when making them a second time.

My original keto chocolate and vanilla donuts had 6 ounces of keto buttermilk so for the apple cider donuts I just swapped out half the keto buttermilk for apple cider. For the pumpkin spice donuts I swapped out all the buttermilk for pumpkin puree and they were delicious. But I wonder how they will be texture wise with only half pumpkin puree and half keto buttermilk. It wouldn't change the macros much at all either way.

For all of my recipes I use a 1:1 keto sugar substitute so you can use which ever one you prefer. The brown sugar substitutes can make a difference though, if you have one that has more moisture like regular brown sugar. I use lakanto golden monkfruit/erythritol blend which is more like a granular sweetener that is just a little brown in color. The best advice since I haven't tried using other brown sugar substitutes is to cut back on the liquid a touch to make up for the moisture in the sweetener. One of these days I will get swerve brown sugar into the bakery and test some stuff out.

I used Isopure vanilla whey protein isolate but you can use other protein powders I just can't guarantee they will be the best keto baked good. Whey protein isolate has no lactose in it, if you are worried about that. You can also use a complimentary flavored protein powder, I would just cut back on the spices a little bit if using a cinnamon one that has a lot of flavor. If you look at the ingredient list on the protein powder, it lists the ingredients in order of quantity in the powder.

If you want to use something other than coconut flour I know almond and lupin flour can be subbed out but you have to use up to 4x as much. I would start with 3x and gradually add until you get a thick consistency like my dough. I don't particularly like the texture almond flour gives keto baked goods. Lupin flour gives a good fluffy texture but the smell and taste of some brands can be really overpowering for some.

The spices I used was were cinnamon and a pumpkin spice blend I put together. For me the amount of pumpkin spice I added was a little too powerful for me but everyone's tastes are different. I already lessen the nutmeg I put in my mix but you can customize a pumpkin spice blend to suit your taste.

My pumpkin spice blend

1/4 Cup Cinnamon

2 Tbs. Ginger

1 Tbs. Clove

1/2 Tbs. Nutmeg

Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.

Wilton Disposable Piping bags 50CT. -

Wilton Disposable Piping bags 12 CT. -

Donut silicon mold-

Aluminum Donut pan from bakery-

Silicon spatulas-

Silicon whisks-

Mini Offset Spatula -

Kitchen Aide 5 qt. Mixer -

Durelife golden monkfruit/erythritol -

Granular monkfruit-

Lakanto golden monkfruit sweetener-

Isopure Creamy Vanilla Whey Protein-

Isopure Unflavored whey protein isolate-

Coconut Flour -

Yerba Prima Organic Psyllium Whole Husks Supplement -

(As an Amazon Associate I earn from qualifying purchases)

Keto Pumpkin Roll- Can even just make the pumpkin mousse filling which is delicious just by itself!

Keto Pumpkin Bread-

Keto Pumpkin Cream Cheese Muffins-

Keto Pumpkin Pie-

Keto Pumpkin Cheesecake-

Keto Pumpkin Pie Ice Cream-

Keto Pumpkin Pie Cheesecake-

Keto/Low Carb Pumpkin Spice Donut Recipe

5 oz./160 g/10 Tbs. Softened Butter

144 g/3/4 Cup Golden Monkfruit/Erythritol Blend

2 Eggs (room temp.)

6 oz./3/4 Cup Pumpkin Puree

1 tsp. Vanilla Extract (or pumpkin or caramel)(optional)

90 g/1 Cup + 2 Tbs. Vanilla Whey Protein Isolate

45 g/6 Tbs. Coconut Flour

15 g/3 Tbs. Whole psyllium husk/1 1/2 Tbs. powdered psyllium husk)

4 g/1 tsp. Xanthan Gum

4 g/1 tsp. Baking Powder

2 g/1/2 tsp. Baking Soda

4 g/1 tsp. Ground Cinnamon

6 g/1/2 T Pumpkin Pie Spice (optional to taste)

Coating: (optional)

120 g/1 Cup Powdered Sweetener

2-4oz./1/4 Cup-1/2 Cup Alternative Milk of choice

1/4 tsp. Ground Cinnamon


  1. Whip softened butter with the golden and granular sweetener until light and fluffy, scraping down several times

  2. While that is going measure out the pumpkin puree and add extract. Weight/measure, sift and whisk dry ingredients together

  3. Preheat oven to 350 degrees and grease 12-15 donut molds with spray

  4. Once the butter and sweetener are light and fluffy add eggs one at a time, scraping down between each addition

  5. Then add the pumpkin puree and the dry ingredients

  6. Scape and beat until everything is well combined, place into a piping bag or ziplock bag with a large hole cut into it about 3/4 inch in diameter

  7. Pipe a thick line of batter once around each donut mold, bake for 12-15 minutes turning half way through, they are done when they are no longer wet in the middle

  8. Let cool slightly then remove from pan onto a wire rack to cool, make the glaze if using, the thicker you make it the less it will coat, you can make it thinner and it will coat more but you can also dunk twice.

  9. Let dry completely, they will dry faster in the fridge then placing in an air tight container on the counter for a few days or into the refrigerator for a week and a half. Can also freeze for a month or more

Macros: 1 of 13 (15) with all the icing

140 Calories (120)

10 g Fat (9)

30 g Total Carbs (26)

4 g Fiber (3)

24 g Sugar Alcohol (21)

2 g Net Carbs (2)

8 g Protein (7)

If you would like to support the channel in some way or thank me for the recipes and work I do there are several links below you can use.

Also for any questions you can find my email address or contact me through my website.

I have a PO box for anyone interested in sending things also.

Code for 20% off- KETOUPGRADECHEF

Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.

I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


Alycia J Distefano

P. O. Box 56

Derby, NY 14047

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Keto Upgrade e-mail -

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