low carb pumpkin spiced donuts

Low Carb Pumpkin Spice Donuts

I love pumpkin spice.  I’ve made no secret about that on Instagram and Facebook, but haven’t had much time to get into it on my blog.  That changes now!  The perfect way to kick off that declaration seems appropriate in the form of pumpkin spice donuts… because… I also love donuts.  They’ve been one of the hardest things to give up on this low carb journey.

Skip the long winded story and jump to the recipe now!

Oh Entenmann's... I miss you so.
Oh Entenmann’s… I miss you so.

I love fall for many reasons.  The cooler weather, the changing colors, the anticipation of Halloween and Christmas, and of course, the return of all things pumpkin spice.  And from all the posts and stories floating around, I’m not alone.

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I’ve made this recipe several times trying to get the consistency down.  For some reason coconut flour just wants to fall apart, and I could never get the donuts to rise properly.  Finally, I checked the expiration date on my baking powder, and realized it was expired a year ago!  And after I had just warned you guys about checking expiration dates too… that will teach me a very expensive lesson.

That solved the rising issue, but not so much the falling apart issue.  I have a couple low carb thickening agents that I keep on hand – psyllium husk fiber, and xanthan gum.  I’d seen both used in other baking recipes; but I’ve never used them in anything but sauces and gravies, so I was a little nervous about ruining my recipe.  But then I’d realized I’d already ruined so many batches, what was one more?

I decided on the xanthan gum because I find it to be flavorless, where psyllium husk definitely has an earthy taste that I wanted to avoid in a donut recipe.  And it worked!  These donuts hold together perfectly and taste delicious!

These are a great low carb/low sugar option when you’re wanting a sweet treat but needing to stick with a low carb diet.  I hope everyone enjoys, and feel free to leave comments below!

And… just because I love you guys…

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If you want to skip the video and instructions with the pictures, and just want the written recipe, click here.

 

Low Carb Pumpkin Spice Donuts

Ingredients:

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– 1 cup coconut flour
– 1 cup Splenda (or equivalent of favorite sugar substitute)
– 1 1/2 tsp baking powder
– 1/2 tsp salt
– 3 tsp pumpkin spice
– 1 tsp xanthan gum
– 1/2 cup canned pumpkin puree
– 4 eggs
– 4 tbsp unsalted butter, melted (not pictured)
– 1 cup almond milk
– 4 tbsp heavy cream
– 1 tsp vanilla
– coconut oil spray (for greasing pan)

 

Video Demonstration (written recipe with pictures below):

If you want to skip the video and jump straight to the written recipe without pictures, click here.

There is music in the video, so mute your volume (or turn it down) if you don’t want to hear it or would get in trouble for watching a video at work.

 

Instructions:

1.  Preheat oven to 350°.

2.  Place all the dry ingredients in a bowl and whisk well.

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3.  Place all of the wet ingredients into a separate, larger, bowl and mix well.

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4.  Pour dry ingredient mixture into the bowl of wet ingredients and mix well on med-low speed.

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5.  Spray donut pan with coconut oil spray.

6.  Spoon (or pipe using a plastic baggy) the batter into the donut rings. Though this recipe will rise a bit when baking, you can fill the rings all the way up, the overflow isn’t that bad and actually helps shape the donuts.

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7.  Bake for 25 – 30 minutes.  Let cool in pan for 5 minutes before removing.

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8.  If desired, you can also coat the donuts with a pumpkin spice sugar coating. Mix 1 cup of Splenda, 2 tsp pumpkin spice, and 1/2 tsp of cinnamon in a bowl.

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9.  Melt 4 tbsp of unsalted butter.  Using a pastry brush, brush butter over donuts and then dip the donuts into the pumpkin spice sugar mix, coating well.

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10.  If desired, you can do a second coat of pumpkin spice sugar after donuts have cooled completely.  Enjoy!

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I was able to get 12 donuts out of this recipe. I’m using the calculation of 1 donut each for the serving size, because that’s how I would want to know the nutritional information; however, in reality we each ate two donuts.  Using a calculation of 12 servings, this came to about 128 calories per donut, 2 grams net carbs, 4 grams of protein, and 9 grams of fat.

I used the MyFitnessPal recipe creator to calculate nutritional information.  Nutritional values may change based off the ingredient brands you use, and of course, the size/number of servings you make.

low carb pumpkin spiced donuts

 

I hope everyone enjoys!  Let me know what you think in the comments!

Please don’t mind the mess.

Jessica Signature2

 

If you enjoyed this post, I’d be grateful if you’d help me by emailing it to a friend, or sharing it on Twitter or Facebook.  Thank you!

 

Low Carb Pumpkin Spice Donuts recipe minus the story:

Low Carb Pumpkin Spice Donuts

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 12 donuts

Serving Size: 1 donut

Calories per serving: 128 calories

Fat per serving: 9 g

Saturated fat per serving: 5 g

Carbs per serving: 7 g

Protein per serving: 4 g

Fiber per serving: 5 g

Sugar per serving: 1 g

Sodium per serving: 162 mg

Ingredients

  • 1 cup coconut flour
  • 1 cup Splenda (or equivalent of favorite sugar substitute)
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 tsp pumpkin spice
  • 1 tsp xanthan gum
  • 1/2 cup canned pumpkin puree
  • 4 eggs
  • 4 tbsp unsalted butter, melted
  • 1 cup almond milk
  • 4 tbsp heavy cream
  • 1 tsp vanilla
  • coconut oil spray (for greasing pan)

Instructions

  1. Preheat oven to 350°.
  2. Place dry ingredients in a bowl and whisk well.
  3. Place wet ingredients in a separate, larger bowl, and mix well.
  4. Pour dry ingredient mixture into the bowl of wet ingredients and mix well on med-low speed.
  5. Spray donut pan with coconut oil spray.
  6. Spoon (or pipe using a plastic baggy) the batter into the donut rings. Though this recipe will rise a bit when baking, you can fill the rings all the way up, the overflow isn't that bad and actually helps shape the donuts.
  7. Bake for 25 - 30 minutes.
  8. Let cool in pan for 5 minutes before removing.
  9. If desired, you can also coat the donuts with a pumpkin spice sugar coating. Mix 1 cup of Splenda, 2 tsp pumpkin spice, and 1/2 tsp of cinnamon in a bowl.
  10. Melt 4 tbsp of unsalted butter.
  11. Using a pastry brush, brush butter over donuts and then dip the donuts into the pumpkin spice sugar mix, coating well.
  12. If desired, you can do a second coat of pumpkin spice sugar after donuts have cooled completely.
  13. Enjoy!

Notes

7 grams carbs - 5 grams fiber = 2 grams net carbs

Recipe Management Powered by Zip Recipes Plugin
http://jessmessblog.com/2016/09/26/low-carb-pumpkin-spice-donuts/

 

 

Video Credits

Music – Happy Together by Dexter Britain is licensed under an Attribution-NonCommercial-ShareAlike License.

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