Recipe and content provided by Tara Wright, Whole Body Living
These keto pumpkin spice donuts greet you with their warm, cinnamon scent as they bake in the oven. As you turn them out onto a cooling rack, you can't help but break off a small piece and pop it in your mouth. Your eyes close and you think ‘Ahhhhh…now that's the stuff of a good life'. The texture is just perfect for a pumpkin spice cake donut and the flavors so uplifting and reminiscent of fall.
If four carbs is too many, consider eating only half a donut. They are immensely satisfying!
Prepare oven to 325 degrees. Prepare donut pan by generously greasing it with coconut oil or avocado oil.
In a medium sized mixing bowl, combine avocado oil, eggs, heavy cream, pumpkin puree, BochaSweet, vanilla extract, pumpkin pie spice, cinnamon, xanthan gum and salt. Blend until thoroughly combined.
Next, blend in 4 oz coconut flour for 1 minute and allow the mixture to rest for 5 minutes.
Mix in the baking powder and blend until completely incorporated into the batter. The batter will be fairly thick at this point.
Fill the donut pans to the rim, donuts will rise and round as they bake.
Bake at 325 degrees for 20-25 minutes. Remove from oven and allow to cool for 5-10 minutes before removing your keto pumpkin spice donuts from the pan.
Drizzle with a simple keto glaze if desired.
Keto Glaze: Mix 1/4 cup heavy cream with 1/4 cup BochaSweet and 1/2 teaspoon vanilla. Mix until BochaSweet is dissolved and drizzle over your keto pumpkin spice donuts. Enjoy!
