Keto Pumpkin Spice Donuts With Cinnamon Sugar Coating

These keto pumpkin spice donuts are soft, cake-like almond flour donuts filled with pumpkin puree and plenty of warm fall spices. Once baked, the tops are dipped in melted butter and coated with a sugar-free cinnamon spice mixture.

Each gluten-free donut has only 2.3 grams of net carbs, making this an easy fall breakfast, brunch, snack, or dessert that fits comfortably into a low-carb lifestyle.

Unlike glazed pumpkin donuts, this recipe is finished with a granulated cinnamon "sugar" coating. It gives the donuts a lightly textured, sweet exterior without the need to prepare or wait for icing to set.

For a glazed version, try my keto pumpkin cream cheese donuts. That recipe is topped with a rich sugar-free cinnamon maple icing, while these pumpkin spice donuts have a simpler buttery spice coating.

Be sure to explore my entire collection of keto pumpkin recipes and keto donut recipes for more sugar-free seasonal treats.

Why You'll Love These Keto Pumpkin Spice Donuts

These low-carb pumpkin spice donuts deliver everything you want from a fall cake donut without wheat flour or regular sugar.

They are:

• Baked instead of fried
• Made with finely milled almond flour
• Filled with real unsweetened pumpkin puree
• Sugar-free, grain-free, and gluten-free
• Soft, tender, and cake-like
• Coated with butter and a sugar-free cinnamon spice mixture
• Only 2.3 grams of net carbs per donut
• Easy to make as regular or mini donuts
• Perfect for breakfast, brunch, dessert, or fall gatherings

What Makes These Pumpkin Spice Donuts Different?

The sugar-free spice coating is what makes this recipe different from my other keto pumpkin donut recipe.

Rather than adding a glaze or frosting, the top of each baked donut is dipped into melted butter and then pressed into a granulated mixture of cinnamon, ginger, nutmeg, cloves, salt, and sugar substitute.

The coating adds sweetness and an extra layer of warm pumpkin spice flavor while allowing the soft almond flour donut to remain the star.

These are an especially good choice when you want a pumpkin donut that is easy to serve without a sticky glaze.

Ingredients You'll Need

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The following are the ingredients you'll need to make this recipe. The full printable recipe card and nutritional information are at the bottom of the page.

For the almond flour Pumpkin Donuts

• Finely milled almond flour, sifted: Creates a soft cake-like crumb while keeping the recipe grain-free and gluten-free. Measure and sift the flour before mixing.
• Cinnamon powder: Provides the main warm spice flavor in the donuts.
• Ginger powder: Adds warmth and helps create the classic pumpkin spice flavor.
• Nutmeg powder: Adds depth and a slightly sweet spice note.
• Clove powder: A small amount adds a rich, recognizable fall flavor.
• Baking powder: Helps the almond flour batter rise.
• Sea salt:  Balances the sweetness and enhances the spices.
• Unsalted butter, softened: Adds moisture, richness, and a tender texture.
• Full-fat cream cheese softened:  Keeps the cake donuts moist and gives them a softer crumb.
• Granulated sugar substitute: Sweetens the donuts naturally
• Brown sugar substitute: Adds a deeper flavor that pairs especially well with pumpkin.
• Vanilla extract: Rounds out the pumpkin and spice flavors.
• Pumpkin puree: Adds pumpkin flavor, moisture, and color. Do not use pumpkin pie filling.
• Eggs, room temperature:  Bind the ingredients and give the donuts structure.

For the sugar-free cinnamon Spice Coating

• Granulated sugar substitute: Gives the coating a texture similar to traditional cinnamon sugar.
• Cinnamon powder
• Nutmeg powder
• Ginger powder
• Clove powder
• Sea salt
• Melted unsalted butter: Helps the sugar-free spice mixture adhere to the tops of the donuts.

Pumpkin Puree Versus Pumpkin Pie Filling

Be sure to use plain, unsweetened pumpkin puree in this recipe.

Pumpkin puree should contain pumpkin as its only ingredient. Pumpkin pie filling usually contains added sugar, spices, and other ingredients that would change the sweetness, texture, and carbohydrate count of the donuts.

Since this recipe already includes sugar-free sweeteners and a carefully measured blend of spices, unsweetened pumpkin puree is the correct choice.

Tools You'll Need

• Large bowl
• Hand mixer or stand-up mixer
• Metal donut molds or silicone molds
• Piping bag or a large ziplock bag 
• Baking wire rack

Silicone donut molds should be placed on a baking sheet before they are filled. This makes the flexible molds easier to move and helps support them while the donuts bake.

A piping bag makes it much easier to distribute the thick batter evenly. A large zip-top bag with one corner snipped off will also work.

How To Make Keto Pumpkin Spice Donuts

Prepare the Donut Pans

Preheat the oven to 350°F and generously grease the donut pans. Grease every part of each cavity, including the center post, so the delicate almond flour donuts release more easily.

If you are using silicone molds, place them on a baking sheet before adding the batter.

Mix the Dry Ingredients

Sift the almond flour, cinnamon, ginger, nutmeg, cloves, baking powder, and sea salt into a medium bowl.

Sifting removes lumps from the almond flour and helps the spices distribute evenly throughout the batter. Set the dry mixture aside while you prepare the wet ingredients.

Prepare the Pumpkin Donut Batter

Using a stand mixer or electric hand mixer, beat the softened butter, cream cheese, granulated sugar substitute, brown sugar substitute, and vanilla extract until the mixture is light and creamy.

Add the unsweetened pumpkin puree and mix only until it is fully incorporated.

Add the eggs one at a time, alternating with the dry ingredients. Mix thoroughly after each addition and scrape the sides of the bowl periodically so that everything is evenly combined.

Fill and Bake the Donuts

Transfer the batter to a piping bag or a large zip-top bag with one corner snipped off.

Pipe the batter evenly into the prepared donut pans, filling each cavity almost to the rim. These keto donuts do not rise as much as traditional wheat flour donuts.

Bake for 15 to 20 minutes, or until the tops are set and a toothpick inserted into the thickest part of a donut comes out clean.

Allow the donuts to cool in the molds for 10 minutes. Carefully remove them and place them on a baking rack for another 5 minutes before adding the coating.

Giving the donuts time to cool is important because almond flour baked goods can be fragile while they are still hot.

Add the Sugar-Free Cinnamon Spice Coating

In a small bowl, combine the granulated sugar substitute, cinnamon, ginger, nutmeg, cloves, and sea salt.

Pour the melted butter into a separate shallow bowl.

Dip the top of each cooled donut into the melted butter. Immediately press the buttered side into the sugar-free spice mixture, allowing the coating to adhere evenly.

Return the coated donuts to the baking rack and allow the topping to set before serving.

Tips for the Best Sugar-Free Pumpkin Spice Donuts

• Use finely milled blanched almond flour, not coarse almond meal.
• Measure the almond flour before sifting it.
• Bring the butter, cream cheese, and eggs to room temperature.
• Use unsweetened pumpkin puree rather than pumpkin pie filling.
• Grease the donut pans thoroughly, even when using silicone molds.
• Place silicone molds on a baking sheet before filling them.
• Use a piping bag to fill the cavities neatly and evenly.
• Fill each donut cavity almost to the rim.
• Do not remove the donuts from the pans immediately after baking.
• Let the donuts cool before adding the butter and spice coating.
• Dip only the top of each donut for a balanced amount of coating.
• Make a half batch when you do not need the full yield.

Sugar-Free Sweetener Options

A granulated monk fruit and erythritol blend works well in both the donut batter and the cinnamon spice coating. It measures similarly to regular sugar and gives the coating a more traditional cinnamon sugar-like appearance.

A brown sugar substitute adds a deeper flavor to the donut batter and complements the pumpkin and spices.

Swerve or another cup-for-cup granulated erythritol blend can also be used.

When using Pyure or another concentrated stevia and erythritol blend, use half the amount called for because it is doubly sweeter. You may also need less of the spice coating to prevent the donuts from tasting overly sweet.

Can I Make Mini Keto Pumpkin Spice Donuts?

Yes. This recipe makes approximately 48 mini donuts.

Pipe the batter into well-greased mini donut molds, filling each cavity almost to the top. Bake the mini donuts at 350°F for approximately 8 to 10 minutes, or until the tops are set and a toothpick comes out clean.

Allow the mini donuts to cool in their molds for 5 to 7 minutes before carefully transferring them to a baking rack.

For a more manageable amount, prepare half the recipe to make approximately 24 mini donuts.

How to Store Keto Pumpkin Spice Donuts

Because the donut batter contains cream cheese, store the cooled donuts in an airtight container in the refrigerator for up to five days.

Place parchment paper between the layers if the donuts need to be stacked. Let the refrigerated donuts sit at room temperature for a few minutes before serving for the best texture and flavor.

Can You Freeze Keto Pumpkin Spice Donuts?

These donuts can be frozen, but I recommend freezing them without the butter and spice coating.

Allow the baked donuts to cool completely, then place them in a freezer-safe container with parchment paper between the layers. Freeze for up to one month.

Thaw the donuts overnight in the refrigerator. Once thawed, allow them to come to room temperature before dipping the tops into melted butter and adding the sugar-free spice coating.

Frequently Asked Questions

More Keto Pumpkin Recipes

Pumpkin season is a great time to enjoy sugar-free baked treats. Be sure to try these other reader favorites:

• Keto Pumpkin Pecan Cream Cheese Cake
• Keto Pumpkin Bread (Almond Flour)
• Keto Coconut Flour Pumpkin Bread
• Keto Pumpkin Muffins
• Keto Pumpkin Pancakes
• Keto Pumpkin Cheesecake

More Keto Donut Recipes

For even more low-carb breakfast and dessert ideas, explore these keto donut recipes:

• Keto Cranberry Donuts
• Keto Hershey's Chocolate Donuts
• Keto Cinnamon Sugar Donuts
• Keto Sour Cream Donuts

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