Pumpkin Donuts with Maple Cream Cheese Glaze – Keto, Low Carb & Gluten Free

Pumpkin Donuts with Maple Cream Cheese Glaze - Keto, Low Carb & Gluten Free

The texture in these Pumpkin Donuts are spot on!  They are so close to the real thing, you will feel like you’re cheating.  I spice them up with my homemade Pumpkin Pie Spice mix and add my new favorite Brown Swerve, which honestly tastes just like brown sugar!  I dip them in a maple cream cheese glaze, which brings these to a new level of decadence!  They are incredibly easy to make and promise to satisfy your craving for donuts!

Ingredients

For the Donuts

1 1/2 cups super fine almond flour

1/4 cup Oat Fiber (see note below)

3 eggs, separated

3/4 cup pumpkin puree

2 tablespoons grass-fed butter, room temperature

1/2 cup Brown Swerve

2 teaspoons baking powder

2 teaspoons pumpkin pie spice (see my recipe)

1 teaspoon pure vanilla extract

Pinch of salt

For the Glaze

1/4 cup cream cheese

3-4 tablespoons swerve, confectioners (or powdered erythritol) or as needed

1 tablespoon heavy cream

1 tablespoon hot water (or as needed)

1/4 teaspoon pure maple extract

1/2 teaspoon pure vanilla extract

Preparation

To Make the Donuts:

Preheat oven to 350F.

Add the flour, baking powder, oat fiber, pumpkin pie spice and salt to a bowl and whisk together, then set aside.

Whip up the egg whites until you have soft peaks.

Add the swerve and wet ingredients to a separate bowl and mix.

Then fold in the egg whites until combined.

Add the dry ingredients into the wet and mix by hand.

Scoop 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 swerve (according to the level of sweetness you prefer) and heavy cream.  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.

I  double dipped them, so they are more frosted than glazed.  I made mine sweet, but not as sweet as a typical non-Keto glaze.  You can experiment with one and see if you prefer the glaze or frosting.

Pumpkin Donuts with Maple Cream Cheese Glaze - Keto, Low Carb & Gluten Free

Pumpkin Donuts with Maple Cream Cheese Glaze - Keto, Low Carb & Gluten Free

Pumpkin Donuts with Maple Cream Cheese Glaze - Keto, Low Carb & Gluten Free

Check out some of my other pumpkin recipes:

Fluffy Pumpkin Pancakes - Keto, Low Carb & Gluten Free

Fluffy Pumpkin Pancakes

Pumpkin Spice Bullet Proof Coffee - Keto and Low Carb

Pumpkin Spice  Bulletproof Coffee

Pumpkin Cupcakes with Cream Cheese Frosting - Keto, Low Carb & Gluten Free

Pumpkin Cupcakes with Cheesecake Frosting

Pumpkin Swirl Cheesecake Bars - Keto, Low Carb & Gluten Free

Pumpkin Vanilla Swirl Cheesecake Bars

Easy Pumpkin Cheesecake Mousse - Keto and Low Carb

Easy Pumpkin Cheesecake Mousse

Pumpkin Pie Fat Bombs – Keto and Low Carb

Pumpkin Pie Fat Bombs

*Note:  The Oat Fiber is an important ingredient in these donuts, as it adds such an amazing texture, unlike anything else I’ve ever baked with.  Therefore, I cannot say any substitution would suffice and still give you that great texture that makes these comparable to traditional donuts.  I use Lifesource Foods Oat Fiber 500 and I buy it in the 16 ounce bag  here.

Oat Fiber, is not the same as Oat Flour, which is made from grinding oats.  Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber.  Insoluble fibers do not dissolve in water and are not broken down in the digestive tract.

Here are some of my favorite recipes using Oat Fiber:

Fluffy Pancakes with Homemade Strawberry Sauce

pancakes with strawberry sauce keto low carb gluten free

Blueberry Lemon Muffins

blueberry lemon muffins keto low carb gluten free

Chocolate Peanut Butter Cupcakes

chocolate peanut butter cup cakes

Chocolate Zucchini Muffins

Blueberry Pancakes

Blueberry Pancakes - Keto, Low Carb & Gluten Free

Pumpkin Donuts with Maple Cream Cheese Glaze - Keto, Low Carb & Gluten Free

Makes 12 Donuts

Macros: Fat 10 grams – Protein 5 grams – Carbs (net) 3 grams



Pumpkin Donuts with Maple Cream Cheese Glaze - Keto, Low Carb & Gluten Free
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
The texture in these Pumpkin Donuts are spot on!  They are so close to the real thing, you will feel like you're cheating.  I spice them up with my homemade Pumpkin Pie Spice mix and add my new favorite Brown Swerve, which honestly tastes just like brown sugar!  I dip them in a maple cream cheese glaze, which brings these to a new level of decadence!  They are incredibly easy to make and promise to satisfy your craving for donuts!
Course: Breakfast
Servings: 12
Ingredients
For the Donuts
  • 1 1/2 cups super fine almond flour
  • 1/4 cup Oat Fiber  see note below
  • 3 eggs separated
  • 3/4 cup pumpkin puree
  • 2 tablespoons grass-fed butter room temperature
  • 1/2 cup  Brown Swerve
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice see my recipe
  • 1 teaspoon  pure vanilla extract
  • Pinch of salt
For the Glaze
  • 1/4 cup cream cheese
  • 3-4 tablespoons swerve confectioners (or powdered erythritol) or as needed
  • 1 tablespoon heavy cream
  • 1 tablespoon hot water or as needed
  • 1/4 teaspoon pure maple extract
  • 1/2 teaspoon  pure vanilla extract
Preparation
To Make the Donuts:
  1. Preheat oven to 350F.
  2. Add the flour, baking powder, oat fiber, pumpkin pie spice and salt to a bowl and whisk together, then set aside.
  3. Whip up the egg whites until you have soft peaks.  Add the swerve and wet ingredients to a separate bowl and mix.

  4. Add the dry ingredients into the wet and mix by hand.  Then fold in the egg whites until combined.  Scoop into a piping bag (or food storage bag), cut off the tip and pipe into a silicone donut pan sprayed with nonstick spray.

  5. 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
  1. 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 swerve (according to the level of sweetness you prefer) and heavy cream.  Add more heavy cream or hot water as needed to get your desired consistency.
  2. 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. 
  3.  I double dipped them, so they are more frosted than glazed. I made mine sweet, but not as sweet as a typical non-Keto glaze. You can experiment with one and see if you prefer the glaze or frosting.

Recipe Notes

The Oat Fiber is an important ingredient in these donuts, as it adds such an amazing texture, unlike anything else I’ve ever baked with.  Therefore, I cannot say any substitution would suffice and still give you that great texture that makes these comparable to traditional cupcakes.  I use Lifesource Foods Oat Fiber 500 and I buy it in the 16 ounce bag on Amazon (link in recipe).

Oat Fiber, is not the same as Oat Flour, which is made from grinding oats.  Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber.  Insoluble fibers do not dissolve in water and are not broken down in the digestive tract.

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Joan @joanies.ketoeats on Instagram

Sounds good!! Oat fiber adds such a great texture to keto baking