Pumpkin Spice Vegan Keto Doughnuts (paleo, nut free)
I’ve had a doughnut craving for a while. I’m talking months now. Basically, every time I go to the grocery store or a bakery, I look at the selection of doughnuts, and realize that no one seems to have gluten free, vegan doughnuts (and that’s ignoring the fact that I’m actually looking for gluten free vegan keto doughnuts). So, obviously, I finally decided to make my own.
I bought this adorable mini doughnut pan years ago, and haven’t really made a successful batch of low carb vegan doughnuts, so I was long due for a keto doughnut victory. Because fall is (kind of) around the corner, I thought pumpkin spice would be a good place to start, namely because I’ve not seen another recipe out there for pumpkin spice vegan keto doughnuts, and it’s about time one existed! But also, because pumpkin spice doughnuts contain quite a bit of cinnamon, which not only provides a sweet flavor without extra sugar, but also has demonstrated the ability to help lower blood sugar. Win win!
These doughnuts are also gluten free, and nut free and paleo to boot! Why not try to make a recipe that everyone can eat? These little guys are completely free of the top 8 allergens, so most people should be able to consume them without a problem!
Notes on Baking Pumpkin Spice Vegan Keto Doughnuts (paleo, nut free):
- For sweetness and flavor, I used Swerve (an erythritol-based, sugar-free, zero-calorie sweetener), but you could use any sugar-free sweetener of your choosing (including syrups!).
- If you don’t have pumpkin pie spice, but still want to make these, you can just sub 1 tbsp of cinnamon and a pinch of nutmeg (or just the cinnamon!) for the spice mix.
- Top these with powdered Swerve and cinnamon, or homemade chocolate ganache (basically, equal parts chocolate and non-dairy milk).
- 2 tbsp flax seeds, ground
- 1/4 cup coconut flour
- 1/4 cup water
- 1/2 cup canned pumpkin
- 2 tbsp Swerve, or other sugar-free sweetener
- 2 tbsp coconut oil
- 1 tbsp pumpkin spice seasoning
- 1 tsp vanilla extract
- 1 tsp baking powder
- Preheat oven to 350F and grease muffin tin with coconut oil (this is super important, unless you have a silicone doughnut pan).
- Stir the ground flaxseed into the water, and let sit for a few minutes.
- To the flaxseed mixture, add the canned pumpkin, vanilla, Swerve and coconut oil.
- In a separate bowl, mix together the dry ingredients (coconut flour, cinnamon, baking powder, spices).
- Stir the dry ingredients into the wet ingredients. Mix until just combined.
- Scoop batter into the wells of the doughnut pan.
- Bake for 30 minutes. You'll be able to tell the doughnuts are done, as they will have separated from the sides of the tin a bit.
- Let cool completely before removing from the pan by inverting it onto a cutting board.