Keto Pumpkin Donuts
These Keto Pumpkin Donuts are baked fluffy, spiced just right, and topped with a creamy maple glaze. Every bite is sweet, cozy, and perfect for fall mornings or an afternoon pick-me-up.
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❤️ Why You’ll Love This Keto Donuts Recipe
- Soft and tender with real donut texture
- Classic pumpkin flavor
- Sweet maple cream cheese glaze
- Made in just a few easy steps
- Kid friendly and gluten-free fall treat
Making pumpkin donuts at home is easier than you’d think, and there’s no fryer needed. These bake up soft and fluffy, then get dipped into a maple cream cheese glaze that’s every bit as dreamy as it sounds. The pumpkin spice flavor makes them taste like pure fall in every bite.
One of the things you’ll love the most is how the texture stays tender without crumbling, so they feel just like a real donut. The glaze sets beautifully with a light maple sweetness that pairs perfectly with the pumpkin spice. Pour yourself a cup of coffee, and you’ve got a cozy morning or afternoon treat.
If you love this donuts, you should also try my Chocolate Glazed Donut recipe!
🛒 Ingredients for Pumpkin Donuts
- Super fine almond flour
- Oat Fiber
- Eggs
- Pumpkin puree
- Butter
- Cream cheese
- Heavy Cream
- Powdered monk fruit/allulose
- Brown monk fruit/allulose
- Baking powder
- Pumpkin Pie Spice
- Vanilla Extract
- Maple Extract
- Hot Water
- Salt
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Keto Pumpkin Donuts
To Make the Donuts
Preheat oven to 350°F.
Add the flour, baking powder, oat fiber, pumpkin pie spice and salt to a bowl and whisk together, then set aside.
Using a hand mixer, whip up the egg whites until you have soft peaks.
In a separate bowl, add in the pumpkin puree, brown sweetener, egg yolks, butter and vanilla and mix.
Add in the whipped egg whites, then mix briefly to combine.
Add the dry ingredients into the wet and mix by hand.
Scoop the batter into a piping bag (or food storage bag), cut off the tip and pipe into a silicone donut pan sprayed with nonstick spray. Wet your fingers and smooth out the tops a little.
Bake for 20 minutes or until a toothpick, when inserted comes out clean.
Then allow to cool on a wire rack while you make the glaze.
To Make The Glaze
Add the cream cheese to a bowl and gently heat in the microwave to soften, but do not completely melt it.
Add in the maple and vanilla extracts, then the powdered sweetener (according to the level of sweetness you prefer) and heavy cream, then mix until combined. Add more heavy cream or hot water as needed to get your desired consistency.
Dip each donut into the glaze and set back on the wire rack.
You can glaze just the top, top and bottom of double dip for more of a frosting.
☑️ Storage Instructions
Fridge: Store glazed donuts in an airtight container up to 4 days. Place parchment between layers.
Freezer: You can also freeze unglazed donuts up to 2 months. When ready to enjoy, just thaw covered at room temperature, then add the glaze.
🍴 What to Serve with Pumpkin Glazed Donuts
Nothing goes with these donuts better than a coffee! For a filling breakfast option, try them with this Pumpkin Bullet Proof Coffee. Or for something cool and refreshing, this Cold Brew Coffee with homemade Coffee Creamer is a great option.
💡 Tips
- Spoon and level almond flour or use a scale for consistent texture.
- Separate eggs and whip egg whites at room temperature for better volume.
- Stop whipping at soft peaks to avoid dry, foamy batter.
- Rest the batter five minutes before piping for cleaner rings.
- Grease your pan really well with non stick spray before adding the batter.
- Let them sit for about 5-10 minutes before transferring them to a cooling rack.
🔄 Substitutions and Additions
- Nuts: Mix in a few chopped pecans into the batter before baking.
- Extract: Swap vanilla for maple in the donut batter for deeper maple notes.
- Chocolate: Fold in a small handful of sugar-free chocolate chips for a bakery twist.
- Topping: Skip the glaze and brush with melted butter, then coat with pumpkin spiced powdered sweetener.
Why Do I Use Oat Fiber?
In order to get a really soft texture, using a combination of super fine almond flour and oat fiber is key. Other flours do not seem to work as well and can render a grainy donut.
Is Pumpkin Keto?
There are about 8 net carbs in a whole cup of pumpkin puree. Now that might sound like a lot, but you will likely never eat an entire cup in one sitting. This recipe that serves 12, only uses 3/4 cup, so the impact is only about .5 carb per serving.
Once all the other ingredients, these Pumpkin Keto Donuts only have 3 net carbs per serving! How is that for a low carb donut?!
Can I Use Coconut Flour Instead of Almond Flour?
No, coconut flour behaves differently and will dry the batter. Stick with almond flour plus oat fiber.
Why Are My Donuts Dense?
Overmixed batter or stiff egg whites can deflate the lift. Mix gently and stop whipping at soft peaks.
🍽️ More Keto Pumpkin Recipes
- Pumpkin Coffee Cake
- Pumpkin Cupcakes with Cream Cheese Frosting
- Pumpkin Spice Bullet Proof Coffee
- Easy Pumpkin Cheesecake Mousse
- Pumpkin Vanilla Swirl Cheesecake Bars
- Pumpkin Pie Fat Bombs
- Fluffy Pumpkin Pancakes
If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.
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Keto Pumpkin Donuts
RECIPE VIDEO
Ingredients
For the Donuts
- 1 1/2 cups super fine almond flour
- 3/4 cup pumpkin puree
- 1/2 cup brown monk fruit/allulose
- 1/4 cup oat fiber
- 1/4 cup butter, room temperature
- 3 eggs, separated
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- pinch of salt
For the Glaze
- 1/4 cup cream cheese
- 3-4 tablespoons monk fruit/allulose, powdered
- 1 tablespoon heavy cream
- 1 tablespoon hot water, or as needed
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon pure maple extract
Instructions
To Make the Donuts:
- Preheat oven to 350°F.
- Whip up the egg whites using a hand mixer until you have soft peaks. In a separate bowl, add in the pumpkin puree, brown sweetener, egg yolks, butter and vanilla and mix. Add in the whipped egg whites, then mix briefly to combine.
- Add the dry ingredients into the wet and mix by hand. Scoop the batter into a piping bag (or food storage bag), cut off the tip and pipe into a silicone donut pan sprayed with nonstick spray.
- Bake for 20 minutes or until a toothpick, when inserted comes out clean. Then allow to cool on a wire rack while you make the glaze.
To Make the Glaze
- Add the cream cheese to a bowl and gently heat in the microwave to soften, but do not completely melt it. Add in the maple and vanilla extracts, then the powdered sweetener (according to the level of sweetness you prefer) and heavy cream, then mix until combined. Add more heavy cream or hot water as needed to get your desired consistency.
- Dip each donut into the glaze and set back on the wire rack. You can glaze them twice if you'd like a thicker frosting.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.
Rate this Recipe*Originally published on October 20, 2018, updated on September 26, 2025 with improvements to the recipe, new photos, new recipe information and helpful tips.
Excellent recipe! I didn’t even have time to glaze them! They were gone in seconds:) You have the BEST recipes I ever tasted.
Thank you so much! Hearing this just makes my day.
can you bake these in donut maker??
I really cannot say for sure because I have never used a donut maker.
Hi, the recipe card says add the dry ingredients then the egg white, the video shows the egg white being mixed in before the dry. Just want to check which should be done first. Thank you. Will be making these tomorrow, thank you for a great recipe!
The egg whites are whipped up separately in another bowl, then later combined with the dry. I hope that helps and sorry for any confusion! I hope you enjoy them.
I liked these very well, the only caveat would be the oat fiber. It left a gritty, almost “dirt-like” after taste in my mouth. I think next time I will cut it in half and use either coconut flour or a touch of xanthum gum. I topped the donuts three different ways. 1) with your maple glaze but added some chopped pecans on top, 2) I made a cinnamon sugar mixture and brushed them with butter, then dipped them the cinnamon mix 3) I made it with your maple glaze and sprinkled more cinnamon on top. I like all of them. Thanks for sharing this recipe!
I am not sure why the oat fiber would leave any type taste in your mouth, unless it was the brand you used. It’s used more for texture than anything. I hope the substitutions work for you.
I made these last night we loved them. My husband really did!! He wanted me to make them again today. ❤❤❤
That’s awesome! I am glad he enjoyed them so much.
In the recipe it says “3 eggs separated” but never mentions using the yoke anywhere. Do you mean you are only using 3 egg whites then?
The yokes are added with the wet ingredients. On the link, check out the process shots I included and you can see when the yokes are added.
Hi, Julianne! I just found your site, and love it! I want to try these donuts, as they look so yummy! Did you maybe miss a step in the directions above? I don’t see the pumpkin and egg yolks….I watched the video, so I know where they go, but thought I’d let you know. Thank you for sharing your recipes!
I just made these tonight, and was very pleased with them. Out of pure laziness, I decided to skip separating the eggs, and just added them in with the wet ingredients. I wasn’t paying attention, and accidentally only used two eggs….oops! They were a little fragile, but still very good. I’m sure if I had used three eggs they would have held together better. I used 1/4 cup Pyure instead of Swerve. The flavor of these donuts is awesome, and I love the texture. I think this could be a good muffin batter as well. I’d love to try some other recipes with oat fiber. Thanks for the recipe!
what if you don’t have oat fiber on hand, but have golden flax meal, or psyllium husk? Would either of these work in a pinch?
I honestly can’t say for sure, I’ve never tried using it. Maybe a mixture of the two might work, but still won’t give you the same texture as oat fiber.
Made these this morning – really good. I didn’t ice them all so do I need to refrigerate the ones I didn’t ice?
Hi Jane,
I would store them in the fridge, they will last longer that way or you can freeze the. Glad you enjoyed them!
Hi do we really need the oat fiber?
Hi Kayla,
The oat fiber is really important in this recipe, because it helps give it great texture, much like the traditional version of a loaf or coffee cake. The good thing is, if you decide to make it and get some oat fiber, there are so many other things you can make with it. I list a handful, but there are many more recipes using oat fiber that you can make.
Good Morning. Can you tell me what program you use to calculate the nutrients? Thank you very much. God bless you
Good morning! I typically use the My Fitness Pal app to calculate them. God bless you too, thank you!
Sounds good!! Oat fiber adds such a great texture to keto baking
I completely agree! I’m surprised it isn’t more popular, I love baking with it 🙂