Basic Keto Pumpkin Spice Donuts

Be as basic as you want to be with your pumpkin spice life.IMG_3256



  • 1/3c coconut flour
  • 1/4c Confectioners Swerve
  • 42 grams vanilla flavored keto friendly protein powder
  • 1 tsp baking powder
  • 1 tsp xanthan gum
  • 1/4 tsp kosher salt
  • 1 Tbsp pumpkin pie spice (I used this)
  • 3 oz cream cheese, room temperature
  • 1/4c refined coconut oil, melted
  • 1 large egg, room temperature
  • 1/4c canned pumpkin puree
  • 1/4c + 1 Tbsp water
  • 1/2 tsp almond extract


  • 3 Tbsp Confectioners Swerve
  • 1 tbsp vanilla protein powder
  • 2 tbsp unsweetened almond milk


  1. Preheat oven to 350F.
  2. Combine all dry donut ingredients in a small bowl (flour, Swerve, protein powder, baking powder, xanthan gum, salt, and pumpkin pie spice). Set aside.
  3. In a large bowl, combine wet ingredients (cream cheese, coconut oil, egg, pumpkin puree, water, and almond extract) with a hand mixer.
  4. Add half of dry ingredients to wet and combine.
  5. Add remaining dry ingredients and mix well.
  6. If using a donut pan, spray with non stick spray. If you do not have a donut pan, roll pieces of foil into small balls and place one ball in the center of each cup of a muffin tin. Spray foil balls and pan with non stick spray.
  7. Add donut mixture to a bakers piping bag or you can make one using a gallon size plastic bag and cutting the tip off.
  8. Pipe out 6 donuts (makes 12 mini donuts using muffin pan method) into donut pan.
  9. Bake for 17 minutes at 350F.
  10. Pop out foil balls if using the muffin pan method.
  11. Cool 10 minutes on cooling rack.
  12. Prepare frosting/glaze in a small bowl by combining the listed ingredients.
  13. Dip the tops of donuts in glaze/frosting.
  14. Enjoy your keto friendly pumpkin spice basicness.

Nutrition Information (1/6th recipe)

Macros tracked using                                Sugar Alcohol content not reported.



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