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
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Keto Pumpkin Roll- https://youtu.be/S7cwQ4Pp2R8 Can even just make the pumpkin mousse filling which is delicious just by itself!
Keto Pumpkin Bread- https://youtu.be/xkoim4Yzh9s
Keto Pumpkin Cream Cheese Muffins- https://youtu.be/0w5K0Qnb-ms
Keto Pumpkin Pie- https://youtu.be/SRt9oAHfLO4
Keto Pumpkin Cheesecake- https://youtu.be/cw4e92WrMy8
Keto Pumpkin Pie Ice Cream- https://youtu.be/39RRnzRlQ1s
Keto Pumpkin Pie Cheesecake- https://youtu.be/Fmy5s5AkM-4
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
Instructions:
Whip softened butter with the golden and granular sweetener until light and fluffy, scraping down several times
While that is going measure out the pumpkin puree and add extract. Weight/measure, sift and whisk dry ingredients together
Preheat oven to 350 degrees and grease 12-15 donut molds with spray
Once the butter and sweetener are light and fluffy add eggs one at a time, scraping down between each addition
Then add the pumpkin puree and the dry ingredients
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
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
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.
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)
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