Donut Ingredients:

½ C. Vegetable Oil

1 C. Purecane Brown Sweetener

2 Eggs

1 ¼ C. Pumpkin Puree

½ C. Unsweetened Almond Milk

1 T. Vanilla

2 C. Keto Wheat Flour or All-Purpose Flour

2 t. Baking Powder

2 t. Baking Soda

2 t. Pumpkin Pie Spice

Easy Directions

  1. In a large mixing bowl, mix together oil, Purecane, eggs, pumpkin puree, almond milk and vanilla.
  2. In a small bowl, combine flour, baking powder, baking soda and pumpkin pie spice. Gently pour into main batter and mix until just combined.
  3. Spray a donut pan with nonstick spray.
  4. Using a spoon, carefully spoon batter into each donut mold.
  5. Bake at 350 for 10 minutes.
  6. Let sit in pan to settle for 2-4 minutes. Remove from pan and let cool.

No Sugar Baker’s Brown Icing:


1 C. Purecane Brown Sweetener

½ C. Unsweetened Almond Milk

2 T. Melted Butter

1 t. Vanilla

2-3 C. Purecane Confectioners Sweetner

Easy Directions:

  1. In a small bowl, combine brown sweetener, almond milk, melted butter and vanilla.
  2. Add in confectioners sweetener and mix until creamy and smooth. Add in more almond milk if needed to get icing.
  3. Dip cooled donuts into icing and let set again. I topped my donuts with crushed pecans too!
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