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Keto Baked Pumpkin Spice Doughnuts with Cinnamon Monk Fruit Recipe

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Soft, fluffy keto baked pumpkin spice doughnuts coated in sweet cinnamon monk fruit. Low-carb, gluten-free, and perfect for fall mornings or holiday treats.

Ingredients

Scale

For the Doughnuts:

  • 2 cups almond flour

  • 1/4 cup coconut flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 teaspoons pumpkin pie spice

  • 1/2 cup pumpkin puree (not pie filling)

  • 1/3 cup granulated monk fruit sweetener

  • 1/4 cup unsweetened almond milk

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 3 tablespoons melted butter or coconut oil

For the Cinnamon Coating:

  • 1/3 cup granulated monk fruit sweetener

  • 1 tablespoon ground cinnamon

  • 2 tablespoons melted butter (for brushing)

Instructions

  • Preheat oven to 350°F (175°C). Grease a doughnut pan.

  • In a medium bowl, whisk almond flour, coconut flour, baking powder, baking soda, salt, and pumpkin spice.

  • In a large bowl, whisk pumpkin puree, monk fruit, almond milk, eggs, vanilla, and melted butter until smooth.

  • Add dry mix into wet ingredients. Stir until combined. Batter will be thick.

  • Spoon or pipe batter into doughnut pan, filling about 3/4 full.

  • Bake 18–22 minutes, or until a toothpick comes out clean.

  • Cool 5 minutes in pan, then transfer to rack.

  • Brush warm doughnuts with melted butter, then roll in cinnamon monk fruit mixture.

Notes

  • Don’t swap pumpkin puree for pie filling (too much sugar).

  • Almond flour and coconut flour work best together for texture.

  • Store in an airtight container up to 1 week, or freeze for later.

  • For a glaze, mix powdered monk fruit with almond milk instead of using the coating.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-baked-pumpkin-spice-doughnuts-with-cinnamon-monk-fruit/