Keto Pumpkin Donuts with Maple Cream Cheese Frosting
A Keto friendly donut with a maple cream cheese frosting that is so creamy and amazing it will be hard to only have one.
Equipment
Ingredients
For the Pumpkin Donuts
- 2 c Finely Ground Almond Flour
- ¼ tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- 2 Eggs room temperature
- ¼ c Unsalted Butter melted and cooled to room temperature
- ¾ c Organic Pumpkin Puree
- ½ tsp Vanilla Extract
- 2 tbsp Stevia
- 1 tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- ¼ tsp Ground Ginger
- ⅛ tsp All Spice
- ⅛ tsp Ground Cloves
For the Icing
- 8 oz Cream Cheese
- 2 tbsp Pure Maple Syrup
- 2 tbsp Stevia
- 2 tbsp Heavy Cream
Instructions
For the Donuts
- Heat oven to 375°F and lightly greese the donut pan.
- Fold together all the ingredients together.
- Spoon the thick batter into the donut pan, using ¼ to ⅓ cup of batter for each donut.
- Bake until the donuts are lightly browned on top and a toothpick inserted into a donut comes out clean, 15 to 17 minutes.
- Allow donuts cool for 10 minutes in the pan before removing
- Continue cooling the donuts on a wire rack.
For the Frosting
- Gather all ingredients and allow to sit on the counter for 2 to 3-hours till cream cheese is at room temperature.
- Place all ingredients into a bowl and then use an electric mixer until smooth
- Taste and adjust stevia and add more if needed for your preference of sweetness.
Notes
- This recipe only makes one cup of frosting if you need more simply double the ingredients and keep refrigerated if any is left over.
- Always keep your baked goods with cream cheese frosting in the refrigerator or they will spoil.
Tried this recipe?Let us know how it was!