Keto Pumpkin Spice Glazed Doughnuts Recipe

Gluten Free
Quick Easy
Vegetarian
4.5/5
(2265 reviews)
Keto Pumpkin Spice Glazed Doughnuts
Zylo Recipes

Description

Imagine biting into a warm, fragrant doughnut, its subtle sweetness laced with the comforting flavors of autumn. These pumpkin spice doughnuts offer a delightful twist on a classic treat, transforming the familiar into something truly special. Their texture strikes a beautiful balance – dense enough to feel satisfying, yet surprisingly fluffy, creating a melt-in-your-mouth experience with every bite.

The warm, inviting aroma hints at the symphony of spices within, promising a taste of pure autumnal bliss. But the true magic lies in the pumpkin spice toffee glaze that adorns each doughnut. This glaze isn't just sweet; it's an intricate tapestry of flavors.

The initial sweetness gives way to the earthy warmth of pumpkin spice, creating a comforting and familiar taste. The toffee element introduces a rich, buttery depth, adding complexity and preventing the sweetness from becoming overwhelming. The glaze hardens slightly, providing a delicate, satisfying crunch that contrasts beautifully with the soft, yielding interior of the doughnut.

These doughnuts are more than just a dessert; they're an experience. They evoke memories of crisp autumn days, the crunch of leaves underfoot, and the warmth of a crackling fire. They're a perfect accompaniment to a steaming mug of coffee or a glass of cold milk, a sweet indulgence that can be enjoyed any time of day.

Whether you're looking for a comforting treat to brighten a gloomy afternoon or a delicious way to celebrate the flavors of fall, these pumpkin spice doughnuts are sure to delight. Their unique combination of textures and flavors makes them a truly unforgettable indulgence, a testament to the simple pleasures of homemade baking and the magic of seasonal spices. Each bite is a small escape, a moment of pure enjoyment that will leave you feeling warm, comforted, and utterly satisfied.

These doughnuts aren't just good; they're an experience to be savored.

Preparation Time

Prep Time
20 min
Cook Time
26 min
Total Time
46 min

Nutrition Information

Per 1 servings serving
C
Calories
280 Kcal

C
Carbs
8 g
Fi
Fiber
3 g
Sugar
2 g

P
Protein
6 g

C
Fats
25 g
Saturated Fats 15 g
Unsaturated Fats 8 g

Cholestrol 75 mg
Sodium 150 mg
Potassium 50 mg
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Ingredients

    1.
    Almond Meal Finely Ground by Simple Truth
    Almond Meal Finely Ground by Simple Truth
    1 cup
    2.
    Raw Egg Whole
    Raw Egg Whole
    3 medium
    3.
    100% Pure Erythritol by Now
    100% Pure Erythritol by Now
    ⅓ cup
    4.
    Cinnamon
    Cinnamon
    3 teaspoon
    5.
    Baking Soda
    Baking Soda
    ½ teaspoon
    6.
    Unsalted Butter
    Unsalted Butter
    2 tablespoon
    7.
    Salt, Sea Salt
    Salt, Sea Salt
    ⅛ teaspoon
    8.
    Vanilla Extract
    Vanilla Extract
    2 teaspoon
    9.
    Lemon Juice
    Lemon Juice
    2 teaspoon
    10.
    Almond Milk, Vanilla Or Other Flavors, Unsweetened
    Almond Milk, Vanilla Or Other Flavors, Unsweetened
    ½ cup
    11.
    Almond Butter, Unsalted
    Almond Butter, Unsalted
    ½ tablespoon
    12.
    100% Pure Erythritol by Now
    100% Pure Erythritol by Now
    ⅓ cup
    13.
    Maple Flavored Syrup by Lakanto
    Maple Flavored Syrup by Lakanto
    1 tablespoon
    14.
    Ginger, Ground
    Ginger, Ground
    1 teaspoon
    15.
    Spices Nutmeg Ground
    Spices Nutmeg Ground
    ¼ tsp

Instructions

    1.
    Preheat the oven to 340 degrees Fahrenheit and grease a mini doughnut pan with a little butter.
    2.
    Add 1/3 cup of erythritol and the butter to a food processor and blend until creamy.
    3.
    Add the eggs and blend again until smooth and frothy.
    4.
    Add the almond meal, lemon juice, 2 teaspoons of cinnamon, baking soda, 1 teaspoon of vanilla and the salt to the food processor and blend everything to a smooth batter.
    5.
    Spoon the mixture into the doughnut mold filling each frac{3}{4} full and leaving enough room for the doughnuts to rise.
    6.
    Transfer to the oven to bake for 20-22 minutes until golden brown all over and set aside to cool.
    7.
    To prepare the doughnut glaze, add the almond milk to a small pan along with the almond butter, remaining erythritol, lakanto syrup, remaining vanilla, remaining cinnamon, ginger and nutmeg. Bring to a rolling boil for a minute then reduce to a simmer. Continue to simmer, stirring regularly until you have a thickened toffee like consistency.
    8.
    Spread the glaze liberally over the tops of the doughnuts to serve.