These Low-Carb Pumpkin Donuts with Salted Caramel Coconut Glaze are inspired by a visit last week to Erin McKenna’s Bakery, which is like baked good heaven for anyone with food allergies. Even if you don’t have food allergies, I love places like this for their higher quality ingredients when I want to indulge a little.
I was on a mid-day walk and thinking it might be time for my weekly treat, but wasn’t sure what I wanted. No joke: I looked up and saw her bakery staring me right in the face.
“IT’S A SIGN.”
I went in and of course had to spend a few minutes just admiring all their hard work. (Baked goods can be so pretty!)
Ultimately I went with one of the vegan GF donuts -Vanilla with Cinnamon & Sugar - and it was TAH DIE FOR. Not sickeningly sweet, and the kind of treat that satisfies me without opening the craving flood gates and turning the rest of the day into a sugar spree. Perfect:)
This morning I woke up and had a little extra time on my hands, so I decided to get in the kitchen and whip up a batch of donuts for all the FLF Girls out there who aren’t ashamed of their love of all things pumpkin.
It’s been a while since I tried my hand at baking donuts, but these delivered! I used this recipe from Primal Kitchen as a loose guide, but made some changes to the flour and the topping.
For those with food allergies, these Low-Carb Pumpkin Donuts are gluten-free, but do contain dairy from the butter.
Give these donuts a go and be sure to snap a pic and tag @FatLoss_Foodies #FatLossFoodies on Instagram! Let me know how you like them! I also think they would be a fun, unexpected addition to your holiday dessert table, and who knows - they could be more popular than the pies. :)
2 c. Bob’s Red Mill Fine-Ground Almond Flour
1/4 c. Tapioca Flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
pinch of ground cloves
2 eggs, yolks and whites separated
1/4 c. unsalted butter, melted and cooled
3/4 c. pumpkin puree
1/2 tsp. vanilla extract
2 Tbs. Monk Fruit extract (I use Lakanto brand that I found at Sprouts. You could sub coconut sugar or another granulated sweetener here)
Non-stick cooking spray
For the glaze:
2-3 Tbs. melted coconut butter (I used Nutiva Organic Coconut Manna from Whole Foods)
1-2 Tbs. nut butter (I used Wellnut Farms Salted Caramel Walnut Butter which I found at Home Goods believe it or not!)
Preheat oven to 375.
In a large bowl, whisk together: almond flour, tapioca flour, baking powder, baking soda, salt, and all spices.
In a separate bowl, add the two egg whites and whisk until stiff peaks form. (You can use an electric mixer here or just give yourself a really sick arm workout.)
In another large bowl, combine egg yolks, melted butter, pumpkin puree, vanilla extract, and sweetener. Stir until smooth.
Using a spatula, gently fold the egg whites into the pumpkin mixture.
Add the dry ingredients to the pumpkin-egg mixture and stir until just combined.
Spray donut pan with non-stick cooking spray and spoon batter into the rings. (Use clean hands to push the dough into place; it’s thick and won’t spread on its own!)
Bake in preheated oven for around 15 minutes. Mine were perfectly done at 14 minutes! Let donuts cool slightly on a wire rack.
FOR GLAZE: Melt coconut butter in a small bowl. Add nut butter and stir a couple times to create a swirl. Dip donuts into the glaze.
ENJOY! Can be stored in an airtight container for up to a week, but we both know they won’t last that long.
Macros (for 1/9 of recipe, without glaze):
216 calories, 16 g. fat, 10 g. carbs (4 g. fiber), 7 g. protein
7 grams net carbs
By comparison, a Pumpkin Cake Donut from Dunkin Donuts is 340 calories, 39 g. carbs (1 g. fiber), 19 g. fat, and 3 g. protein.
Baking with alternative ingredients works best when you have the ingredients in the recipe. Substitutions may result in a #bakingfail. Substitute at your own risk. I have not made this recipe with any other ingredients than the ones listed here, but if you make a substitution and find success, be sure to let me know in the comments!