Keto Pumpkin Donut Recipe is FINALLY here!!
Wilton 2 pack Donut Pans:
OXO Good Grips Mixing Bowls Used:
Silicone Muffin Liners Used:
Lakanto Monkfruit Sweeteners:
Use Code: NBURGESS
*If you want a quick cream cheese icing for these, check out this video with the recipe!*
3 cups almond flour
3 tablespoons cinnamon
3 teasponns ground gringer
1/2 teaspoon nutmeg
1/4 teaspoons ground clove
3 teaspoon baking powder
1/2 teaspoon salt 1 cup butter (softened)
8 oz cream cheese (softened)
2 teaspoons pure vanilla extract
1 cup 100% pumpkin
1.5 cups granular sugar substitute
1/2 cup brown sugar substitute (I love Lakanto)
Spray donut pans. Sift flour, spices, baking powder, and salt in a large bowl. In a seperate bowl, beat softened butter, cream cheese, sugars, vanilla, and pumpkin until smooth. Add eggs and dry ingredients alternatively until fully mixed. Pipe into donut molds or cupcake liners. Bake at 350 degrees for 20 minutes. Allow to cool 10 minutes before removing from the pan. Store in the fridge for lasting freshness! These also freeze beautifully! Enjoy!
Macros (makes 24 donuts or cupcakes)
Fat: 19 grams
Protein: 5 grams
Net Carbs 2 grams
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