Keto Baked Pumpkin Spice Doughnuts with Cinnamon Monk Fruit

There’s something about autumn that just begs for pumpkin spice. The smell alone, warm cinnamon, nutmeg, and clove, feels like pulling on your favorite sweater. But here’s the twist: you don’t need a sugar crash to enjoy it.

These Keto Baked Pumpkin Spice Doughnuts with Cinnamon Monk Fruit taste like they came from a fancy café, except they’re low-carb, gluten-free, and fit into a keto lifestyle.

I’ll walk you through every part of this recipe: from ingredients to mixing to baking, plus tricks to get the fluffiest, most flavorful doughnuts without them tasting “diet.” We’ll also talk about storage, substitutions, and how to make them ahead for holiday mornings. Grab a coffee, because by the end, you’ll be ready to bake a batch that’ll make your kitchen smell like heaven.

Why These Doughnuts on Keto

Let’s be real. Most doughnuts are fried sugar bombs. One glazed doughnut can pack over 40 grams of carbs—that’s two whole days of carbs for someone on strict keto. These baked pumpkin spice doughnuts cut the carbs down dramatically by swapping out traditional flour and sugar for keto-friendly options:

• Almond flour takes the place of white flour. It gives a tender crumb without the carbs.
• Pumpkin puree adds moisture, fiber, and natural sweetness. Not too much, just enough to balance the flavors.
• Monk fruit sweetener gives that sweet kick without spiking blood sugar. Mixed with cinnamon, it makes the perfect coating.
• Pumpkin spice blend turns them into the kind of treat you want with a hot latte on a crisp morning.

The best part? No frying. You’ll bake them in the oven, which means less mess and less oil.

Ingredients You’ll Need

Here’s the full list broken down. Don’t worry if it looks long—it’s mostly spices you already have in the pantry.

For the Doughnuts

• 2 cups almond flour (super-fine works best)
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, clove, ginger, and allspice)
• 1/2 cup pumpkin puree (make sure it’s pure pumpkin, not pie filling)
• 1/3 cup granulated monk fruit sweetener
• 1/4 cup unsweetened almond milk (or any keto-friendly milk)
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 tablespoons melted butter or coconut oil

For the Cinnamon Monk Fruit Coating

• 1/3 cup granulated monk fruit sweetener
• 1 tablespoon ground cinnamon
• 2 tablespoons melted butter (for brushing the doughnuts)

Equipment You’ll Need

• Mixing bowls (one large, one medium)
• Whisk
• Doughnut baking pan (a silicone one makes removal easier)
• Cooling rack
• Pastry brush (for butter)

If you don’t have a doughnut pan, you can bake these in a muffin tin. They won’t look like doughnuts, but they’ll taste just as good.

Step-by-Step Instructions for Keto Baked pumpkin spice doughnuts with cinnamon monk fruit

Step 1: Preheat and Prep

Turn your oven on to 350°F (175°C). Lightly grease your doughnut pan with butter, oil spray, or coconut oil. If using silicone pans, you may not need much greasing.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, salt, and pumpkin spice. Mixing these first ensures the baking agents spread evenly, which makes for fluffier doughnuts.

Step 3: Combine Wet Ingredients

In a larger bowl, whisk the pumpkin puree, monk fruit sweetener, almond milk, eggs, vanilla, and melted butter. The mixture should look smooth and glossy.

Step 4: Blend Them Together

Slowly add the dry ingredients into the wet bowl. Mix gently until combined. Don’t overmix—almond flour can get dense if you stir it too much. The batter should be thick, almost like a cake batter.

Step 5: Fill the Pan

Spoon the batter into your doughnut pan. A piping bag (or even a zip-top bag with the corner snipped off) makes it neat. Fill each mold about 3/4 full so they rise without overflowing.

Step 6: Bake

Slide the pan into the oven and bake for 18–22 minutes. They should be firm to the touch and a toothpick inserted comes out clean.

Step 7: Cool and Coat

Let the doughnuts rest in the pan for about 5 minutes, then transfer them to a cooling rack. While still slightly warm, brush each doughnut with melted butter and roll in the cinnamon monk fruit mixture. The coating sticks best when they’re warm but not piping hot.

Tips for Success

• Don’t skip coconut flour. It helps absorb moisture. Almond flour alone can make the doughnuts too soft.
• Taste your pumpkin puree. Some cans can be watery. If yours seems thin, strain it a bit in cheesecloth to remove excess liquid.
• Let them rest. Keto baked goods need a little cooling time to firm up. Straight out of the oven they might feel too soft, but give them 15 minutes and they set beautifully.
• Storage hack. Keep leftovers in an airtight container at room temp for 2 days, or refrigerate up to a week. They also freeze well—just thaw overnight.

Variations You Can Try

• Glazed Version: Mix powdered monk fruit with a splash of almond milk for a keto glaze instead of the cinnamon coating.
• Chocolate Pumpkin Doughnuts: Add 2 tablespoons unsweetened cocoa powder to the dry mix.
• Nut-Free Option: Use sunflower seed flour instead of almond flour (be aware it might turn green from a reaction with baking soda, but still safe to eat).
• Extra Spicy: Add more cinnamon and nutmeg if you like bold spice.

The Flavor and Texture

If you’ve ever worried that keto baking means dry or bland, this recipe will change your mind. The pumpkin keeps them moist without being heavy. Almond flour gives a light crumb that feels closer to cake than bread. The cinnamon monk fruit coating adds that sweet crunch that makes you forget there’s no sugar involved.

Imagine biting into one: warm spices hit first, then that buttery cinnamon-sweet layer, followed by the soft pumpkin center. It’s the kind of treat that makes you want “just one more.”

Perfect Occasions for These Doughnuts

These doughnuts are more than breakfast. Here’s where they shine:

• Brunch parties. Put them on a platter with keto coffee and scrambled eggs.
• Thanksgiving morning. Bake a batch the night before, then warm them in the oven while family wakes up.
• Afternoon coffee break. Skip the cookie and have one of these instead.
• Holiday gifts. Wrap a few in parchment with a ribbon for keto-friendly gifts.

Nutritional Breakdown (per doughnut, makes 12)

• Calories: ~145
• Fat: 12g
• Net Carbs: 3g
• Protein: 4g

This will vary depending on your exact ingredients, but it’s a solid estimate.

Why Use Monk Fruit Instead of Other Sweeteners?

You might wonder why not stevia or erythritol. Monk fruit sweetener has a clean sweetness without that bitter aftertaste. When combined with cinnamon, it mimics that sugary crunch perfectly. It also caramelizes better in baked goods, which makes the doughnuts feel more like the real thing.

Common Mistakes to Avoid

• Using pumpkin pie filling instead of puree. Pie filling has sugar added, which throws off the carb count.
• Overbaking. Almond flour browns fast. Check at 18 minutes, then keep an eye on them.
• Skipping the coating. The cinnamon monk fruit layer makes these addictive. Without it, the doughnuts are good, but with it—they’re next level.

My Personal Take

I’ve tested this recipe three times in one week. The first time, I underbaked them, and they were too soft. Second time, I skipped the butter brushing and the coating didn’t stick. Third time, nailed it. The house smelled like a candle shop, and my non-keto friend couldn’t believe they were sugar-free.

Honestly, this recipe turned into my go-to fall treat. I like to keep a few in the freezer so I can toast one in the air fryer when the craving hits. The outside crisps up, the inside stays soft, and that cinnamon coating makes it taste like a bakery doughnut.

Conclusion

Baked, keto, pumpkin-spiced, sugar-free, but none of that matters if it doesn’t taste good. Thankfully, these doughnuts do. They feel like comfort food without the carb crash. If you’ve got 30 minutes, you can have a tray of warm, fragrant doughnuts ready to go. Whether you’re new to keto or a seasoned pro, this is one of those recipes that reminds you why homemade always wins.

So, grab a mixing bowl and a can of pumpkin puree. Your kitchen is about to smell like fall, and your taste buds are in for a treat.

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