These keto pumpkin spice donuts greet you with their warm, cinnamon scent as they bake in the oven. As you turn them out onto a cooling rack…you can't help but break off a small piece and pop it in your mouth. Your eyes close and you think ‘Ahhhhh… now that's the stuff of a good life'. The texture is just perfect for a pumpkin spice cake donut and the flavors so uplifting and reminiscent of fall.
Coconut flour cannot be substituted in this keto donut recipe. This is because coconut flour is highly absorbant and 1/4 cup is like 1 cup of regular flour. In addition, other adjustments are made such as increasing eggs and liquids in the recipe. So, substituting another flour won't work here.
I used coconut flour in this keto recipe because it's really a great flour for baking up cake-like desserts. You'll also reap the myriad of health benefits coconut flour brings making this truly a guilt free “indulgence”.
Leaving out the xanthan gum will give you a delicious result…that falls apart into a crumbly mess. I tried it 🙂 We all enjoyed eating the pile of cake donut with a spoon!
If you can't get your hands on xanthan gum, you could use 2 tsp guar gum in it's place. What you're looking for here is something to bind all the gluten free ingredients together. I find xanthan gum works really well in baked goods so I would recommend you get some ordered.
You can substitute the avocado oil. I would encourage you to toss any vegetable oil or canola oil you have in your house and instead replace it with:
Well, oils such as vegetable oil, canola oil, rapeseed oil… all have a high polyunsaturated fat content. Which means, they oxidize and can be very harmful to our health. I'm working on a blog post that really dives into this topic. If you're interested in learning more, I recommend the book “Deep Nutrition: Why Your Genes Need Traditional Food”.
Why Bocha Sweet?
Our sugar substitute of choice is Bocha Sweet and there's good reason for this!
Bocha Sweet is extracted from the Kabocha pumpkin which has been a staple in the Japanese diet for centuries. Consuming Bocha Sweet on a daily basis helps to support longevity and supports healthy blood sugar levels.
Even better? It tastes almost exactly like real sugar. There's no thin flavor or metallic aftertaste. I think most of us are looking for something that tastes amazing because only a full, satisfying taste is going to work over the long-term.
So, if we are going to go to all the work to make these keto pumpkin spice donuts so we can please our tastebuds AND stick to our keto diet. Well, we want the result to taste GOOD not… just ‘meh' and unsatisfying. For this reason plus the health benefits, we reach for Bocha Sweet every time.
Ingredients for Keto Pumpkin Spice Donuts
Here's a few keto ingredients you'll need to make these keto pumpkin spice donuts:
- Bocha Sweet (see below for why!)
- Coconut Flour
- Avocado Oil
- Pumpkin Puree
- Pure Vanilla Extract (watch for hidden sugars in extracts!)
- Pumpkin Pie Spice
- Xanthan Gum
- Donut Pan
Tutorial Video: Keto Pumpkin Spice Donuts
Because Keto Baking can be such a challenge, I always make a tutorial video for you. And don't I know it… in the beginning…I had to re-learn everything I thought I knew about baking! This recipe for Keto Pumpkin Spice Donuts got everyone in our family really excited to eat cake donuts again… and I suspect more flavors are coming soon.
Check out my YouTube channel “Tara's Keto Kitchen”!
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Keto Pumpkin Spice Donuts (4 Net Carbs)
- Preheat oven to 325 degrees
- Next, blend in 4 oz coconut flour for 1 minute and allow the mixture to rest for 5 minutes.
- Mix in the baking powder and blend until completely incorporated into the batter. The batter will be fairly thick at this point.
- Fill the donut pans to the rim, donuts will rise and round as they bake.
- Bake at 325 degrees for 20-25 minutes. Remove from oven and allow to cool for 5-10 minutes before removing your keto pumpkin spice donuts from the pan.
- Drizzle with a simple keto glaze if desired.