Add These Fried Keto Pumpkin Donuts to Your List of Must-Make Fall Recipes

Fried Keto Pumpkin Donuts

yield: 10 SERVINGS

prep time: 20 MINUTES

cook time: 17 MINUTES

total time: 37 MINUTES

Ingredients

Keto Donut batter:

Sweetened Cinnamon Coating:

Directions

1

Preheat the oven to 350 degrees. Even with the non-stick quality of these donut molds, I still recommend lightly spraying non-stick spray to avoid any sticking with the batter.

2

In a large bowl, combine almond flour, coconut flour, baking powder, and salt.

3

In a separate large bowl, add in eggs, monk fruit sweetener, brown Swerve, apple cider vinegar, almond milk, pumpkin puree, extract, and spices. Mix with an electric mixer for 1 minute. Add in dry ingredients and mix until all ingredients are combined.

4

Add donut batter to a piping bag or you could also easily just use a Ziploc bag and cut about 1/2" off the corner to use as a piping bag. Pipe the donut batter into the donut molds, filling 3/4 the way to the top. Place filled molds on a flat baking sheet for better stability when inserting and removing molds from the oven.

5

Bake in preheated oven for 20-25 minutes. You will start to see the top form small cracks—that's how you can tell the donuts are done. Let cool completely for about another 15 minutes before removing the donuts from the silicone molds.

6

While the donuts are baking and cooling, combine the monk fruit and cinnamon for the sweetened cinnamon coating in a shallow dish.

7

Add avocado oil or preferred frying oil to a cast iron skillet or Dutch oven, just enough oil to be about 1 inch deep. Let the oil get nice and hot. After the donuts have cooled off, place donuts in the oil and fry on each side for 10-20 seconds. Remove donuts from oil and toss in granular monk fruit and cinnamon topping. Serve and enjoy!

Nutrition Information

Yield: 10, Serving Size: 1
Amount Per Serving: 161 Calories | 12.9g Fat | 17.8g Total Carbs | 3.4g Fiber | 1.2g Sugar | 11.1g Sugar Alcohol | 6.8g Protein | 3.3g Net Carbs

Brought to you by Hip2Keto.

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More Breakfast
20 Comments
4.8 / 6 ratings
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Fall called and it wants you to try these keto pumpkin donuts ASAP!

Keto pumpkin donuts with one that has a bite out of it

Missing donuts since you’ve gone keto? 🍩

You may already know about our delicious recipe for the best keto donuts. But if you really know us, you also know we couldn’t just give you one type of keto donut! We’ve taken it to the next level with another yummy low-carb donut recipe.

Introducing fried keto pumpkin donuts!

plate of keto pumpkin donuts

These donuts are so delicious and are perfect for dipping into your morning coffee to start your day off right. I love sitting in the kitchen before my kiddos wake up and enjoying a donut with my coffee while it’s still quiet.

The best part? You would never guess these donuts have no sugar added and only 3g net carbs each. You can enjoy a donut or even two without all the added carbs that regular donuts have!

ingredients for pumpkin donuts

dry ingredients in a mixing bowl

Swerve Brown Granular

keto donut batter

donut mold for keto pumpkin donuts

donut batter in donut molds

holding a baked donut

dipping donuts in cinnamon and granular

picking up keto pumpkin donut with cinnamon and sugar


Print

Fried Keto Pumpkin Donuts

yield: 10 SERVINGS

prep time: 20 MINUTES

cook time: 17 MINUTES

total time: 37 MINUTES

Pumpkin pie spiced keto donuts using two cooking methods to achieve perfect donut shop-quality results.

Ingredients

Keto Donut batter:

Sweetened Cinnamon Coating:

Directions

1

Preheat the oven to 350 degrees. Even with the non-stick quality of these donut molds, I still recommend lightly spraying non-stick spray to avoid any sticking with the batter.

2

In a large bowl, combine almond flour, coconut flour, baking powder, and salt.

3

In a separate large bowl, add in eggs, monk fruit sweetener, brown Swerve, apple cider vinegar, almond milk, pumpkin puree, extract, and spices. Mix with an electric mixer for 1 minute. Add in dry ingredients and mix until all ingredients are combined.

4

Add donut batter to a piping bag or you could also easily just use a Ziploc bag and cut about 1/2" off the corner to use as a piping bag. Pipe the donut batter into the donut molds, filling 3/4 the way to the top. Place filled molds on a flat baking sheet for better stability when inserting and removing molds from the oven.

5

Bake in preheated oven for 20-25 minutes. You will start to see the top form small cracks—that's how you can tell the donuts are done. Let cool completely for about another 15 minutes before removing the donuts from the silicone molds.

6

While the donuts are baking and cooling, combine the monk fruit and cinnamon for the sweetened cinnamon coating in a shallow dish.

7

Add avocado oil or preferred frying oil to a cast iron skillet or Dutch oven, just enough oil to be about 1 inch deep. Let the oil get nice and hot. After the donuts have cooled off, place donuts in the oil and fry on each side for 10-20 seconds. Remove donuts from oil and toss in granular monk fruit and cinnamon topping. Serve and enjoy!

Nutrition Information

Yield: 10, Serving Size: 1
Amount Per Serving: 161 Calories | 12.9g Fat | 17.8g Total Carbs | 3.4g Fiber | 1.2g Sugar | 11.1g Sugar Alcohol | 6.8g Protein | 3.3g Net Carbs

Brought to you by Hip2Keto.

Hip tips for these keto pumpkin donuts:

  • After searching for the best donut molds, I came across these silicone molds on Amazon and purchased them after reading all of the awesome reviews. The donuts even popped right out without having to grease the sides!
  • Be sure to pick up pure pumpkin puree and not a pumpkin pie filling. The latter is full of added sugar! 😬
  • Instead of frying the donuts at the end, one reader actually used the air fryer for four minutes, added glaze, and added another two minutes, and she claimed they turned out incredible!

keto pumpkin donuts

You won’t feel guilty eating these keto pumpkin donuts!

As you have seen from all our keto-friendly dessert recipes, you don’t have to give up all your favorites! We’re always finding ways to take our favorite treats and make them low-carb by changing up the ingredients and this keto pumpkin donut recipe is no different.

Give these a try this fall and winter!

keto pumpkin donuts on plate

Here’s what my teammate Jenna had to say after making this keto pumpkin donuts recipe:

“These are great! I would not feel guilty at all about eating these for breakfast and they are the perfect fall treat! I didn’t feel bad about giving these to the kids either, and they had no idea they were keto! The topping really gives these donuts a final touch that makes them seem like they’re from a bakery. So delicious and oh so keto-friendly.”


This keto carrot cake recipe is calling your name!


About the writer:

Ashley Mott is a keto recipe developer and has over 2 years of experience as a content creator. She studied design and historic preservation. She has always loved testing new and innovative recipes.


Join The Discussion

Comments 20

  1. Rachel

    Just added these ingredients to my shopping list this week!! I can’t wait to try this one!!! 🙂 thanks for posting!!!!!!!

    • Collin (Mrs. Hip)

      Yay! You’re so welcome! Hope you love them!

  2. Athena

    Yay for having all the ingredients already!

    • Amber (Hip Sidekick)

      Woohoo! Perfect! Hope you enjoy these, Athena!

  3. Lisa

    Those look amazing!

    • Amber (Hip Sidekick)

      Thanks, Lisa! Hope you love them as much as we do!

  4. paulinesamomte

    What if I don’t have coconut flour?

  5. bdubs

    Made these last night and they were a hit. I didn’t have almond milk so used heavy cream. Also only had 1tsp vanilla so used maple for the other.

    • Amber (Hip Sidekick)

      Oh awesome! Thanks for letting us know how they turned out for you! Glad to hear they were a hit!

  6. Kimberly Czernik

    This looks delicious and I can’t wait to make them, but I have a question about the frying oil. I didn’t see the type of oil you used in the recipe and….is the oil calculated in the nutritional information?? Thank you.

    • Amber (Hip Sidekick)

      Thanks so much for asking! We suggest avocado oil. We’ll get the nutritional information updated to include that.

  7. browniesmomma

    Do these really have to be fried, or can they just be baked? I made some baked GF apple cider doughnuts on Sunday with my granddaughter and she loved them. 😊 Was going to try pumpkin next time. These sound like they would fit in perfectly.

    • Amber (Hip Sidekick)

      Great question! I bet they would still be yummy! Let us know how you like them if you decide to skip frying them.

    • Miss

      After baking, we air fried em for 4 mins lightly sprayed with oil. Then added glaze and air fried again 2 more mins. They were a huge hit!

      Our glaze was slightly different as we ran out of monkfruit, so we used our liquid Madhava sweetener with a scoop of pumpkin and cinnamon. Delicious.

  8. Shirley

    Thanks for the recipe, sounds yummy! Can you skip frying in oil and use an air fryer?

    • Amber (Hip Sidekick)

      Neat idea! We haven’t made them that way, but it sounds like that may work too! Be sure to share how they turn out for you!

    • Miss

      After baking, we air fried em for 4 mins lightly sprayed with oil. Then added glaze and air fried again 2 more mins. They were a huge hit! Our glaze was slightly different as we ran out of monkfruit, so we used our liquid Madhava sweetener with a scoop of pumpkin and cinnamon. Delicious.

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