Updated: Sep 23, 2021


2 eggs (*room tempurature)

1/4 c unsweetened almond milk

2 Tbsp pumpkin puree

1 tsp vanilla extract

1/2 c granulated monkfruit (*I used Whole Earth Erythritol & monkfruit blend)

3/4 c almond flour

1/2 Tbsp coconut flour

1/4 tsp xanthum gum

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp pumpkin pie spice

1/8 tsp sea salt


Preheat oven at 350°. You will need silicone molds.


In mixing bowl, whisk together eggs, almond milk, pumpkin puree, vanilla, granulated sweetener until combined & smooth. Set aside.


In separate mixing bowl, combine almond flour, coconut flour, xanthum gum, baking powder, baking soda, pumpkin pie spice & sea salt. Sift together.


Slowly add the dry ingredients to the wet ingredients. Stir until combined.

Spoon batter evenly in silicone molds about 2/3 full. Bake in oven at 350° for. 30-35 minutes. Let cool. Decorate.


Makes 8 full size donuts.

5 views0 comments

Recent Posts

See All