These keto pumpkin donuts are the perfect way to enjoy pumpkin season without sugar, grains, or gluten. They are soft, tender, packed with warm fall spices, and finished with a rich sugar-free cinnamon maple icing that makes them feel bakery-worthy.
If you love pumpkin desserts but want to keep things low in carbs, this recipe is such a treat.
These baked donuts are made with almond flour, cream cheese, real pumpkin puree, and sugar-free sweeteners, giving you all the warm fall flavor without the carb overload.
What I especially love is that these are baked instead of fried. That means no messy oil, no complicated dough. Just mix the batter, pipe it into your donut molds, bake, and glaze.
These keto pumpkin cream cheese donuts are grain-free, gluten-free, sugar-free, and perfect for breakfast, brunch, dessert, or a fall gathering.
Be sure to visit our entire collection of keto donuts for more delicious options.
As a pumpkin lover, remember to visit our Keto Pumpkin Recipes.
Why You'll Love These Keto Pumpkin Donuts
These low-carb pumpkin donuts are a wonderful option when you want a seasonal treat that still fits your keto lifestyle.
They are:
- Baked instead of fried
- Made with almond flour
- Sugar-free and gluten-free
- Full of pumpkin spice flavor
- Soft, tender, and cake-like
- Finished with a cinnamon maple cream glaze
- Great for fall brunches, or holidays
- Easy to make into regular-size or mini donuts
Unlike traditional pumpkin donuts, this recipe skips the wheat flour and regular sugar. Instead, it uses keto-friendly ingredients that give you a delicious cake-style donut with only a fraction of the carbs.
Baked Keto Pumpkin Donuts With Almond Flour
These keto pumpkin donuts with almond flour bake up soft, tender, and full of pumpkin spice flavor. The almond flour gives them a delicate crumb, while the cream cheese, butter, and pumpkin puree help keep them moist and rich.
Baking them in donut molds gives them that classic donut shape without the need for frying.
The result is a simple low-carb pumpkin donut that feels special enough for fall & winter gatherings but is easy enough to make whenever a pumpkin craving hits.
Ingredients You'll Need And Why They Matter
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These keto-friendly pumpkin donuts use simple low-carb baking ingredients that work together to create a soft, cake-like donut with plenty of pumpkin spice flavor.
For The Keto Pumpkin Cream Cheese Donuts
- Almond flour: This keeps the donuts grain-free, gluten-free, and low in carbs while giving them a tender crumb. For the best texture, use finely ground almond flour and sift after measuring.
- Cinnamon: Adds warm fall flavor and helps bring out the sweetness of the pumpkin.
- Ground ginger: Gives the donuts that classic pumpkin spice flavor with a little extra warmth.
- Ground nutmeg: Adds depth and a slightly sweet, nutty flavor that pairs beautifully with pumpkin.
- Ground cloves: A little goes a long way, but it helps give these donuts their rich, spiced fall flavor.
- Baking powder: Helps the donuts rise and keeps them from being too dense.
- Sea salt: Balances the sweetness and enhances all the flavors in the batter.
- Unsalted butter: Adds richness, moisture, and a soft cake-like texture.
- Full-fat cream cheese: Gives the donuts a tender crumb and adds richness. It also helps keep the donuts moist, which is important in keto baking.
- Granulated sugar substitute: Sweetens the donuts without adding sugar or extra carbs.
- Brown sugar substitute: Adds a deeper, almost caramel-like sweetness that works well with pumpkin and warm spices.
- Vanilla extract: Rounds out the flavor and makes the donuts taste more bakery-style.
- Unsweetened pumpkin puree: Gives the donuts pumpkin flavor, moisture, and color. Be sure to use plain pumpkin puree, not pumpkin pie filling.
- Eggs: Help bind the ingredients together and give the donuts structure.
For The Keto Cinnamon Maple Icing
- Powdered sugar-free sweetener: Creates a smooth, sweet glaze without regular powdered sugar.
- Cinnamon powder: Adds extra warmth and ties the icing back to the pumpkin spice flavor in the donuts.
- Heavy whipping cream: Thins the glaze while keeping it rich and creamy.
- Sugar-free maple syrup: Adds a sweet maple flavor that pairs perfectly with pumpkin and cinnamon.
Pumpkin Puree vs. Pumpkin Pie Filling
Be sure to use unsweetened pumpkin puree for this recipe, not pumpkin pie filling.
Pumpkin puree should have just one ingredient: pumpkin. Pumpkin pie filling usually contains added sugar and spices, which can quickly make the recipe too sweet and no longer keto-friendly.
Since this recipe already includes pumpkin spices and sugar-free sweeteners, plain pumpkin puree is the best choice.
How To Make Keto Pumpkin Cream Cheese Donuts
To make the donuts, start by preheating your oven to 350 degrees and generously greasing your donut molds. Even if you are using silicone molds, greasing them well will help the donuts release more easily.
In a medium bowl, sift together the almond flour, cinnamon, ginger, nutmeg, cloves, baking powder, and sea salt. Set the dry ingredients aside.
In a large mixing bowl, beat the softened butter, cream cheese, granulated sugar substitute, brown sugar substitute, and vanilla extract until light and creamy. This step helps give the donuts a softer texture.
Next, mix in the pumpkin puree until fully combined. Add the eggs one at a time, alternating with the dry ingredients, and mix until the batter is smooth. Be sure to scrape the sides of the bowl as needed.
Transfer the batter to a pastry bag or a zip-top bag with the corner snipped off, then pipe the batter into the prepared donut molds. Fill each cavity almost to the rim since keto donuts do not rise as much as traditional donuts.
Bake the donuts for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the donuts to cool in the molds for about 10 minutes before carefully removing them. Then let them cool on a baking rack before icing.
How To Make The Sugar-Free Maple Icing
The cinnamon maple icing gives these keto pumpkin donuts a sweet finish that pairs beautifully with the pumpkin spice flavor.
To make the icing, add the powdered sugar-free sweetener and cinnamon to a small bowl. Whisk in the heavy whipping cream until smooth. Then stir in the sugar-free maple syrup.
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If the icing is too thick, add more heavy cream, one tablespoon at a time, until it reaches your desired consistency.
You can dip the tops of the cooled donuts into the icing or drizzle it over them. Either way, let the glaze set slightly before serving.
For a fun fall touch, you can set aside about four tablespoons of the prepared icing and stir in one to two drops of orange food coloring. This step is optional, but it gives the donuts a more festive look.
Once the donuts are glazed, drizzle the orange icing over the tops and allow the icing to set before serving.
Tips For The Keto Pumpkin Donuts
Keto baked goods can be a little more delicate than traditional recipes, but these tips will help your donuts turn out perfectly.
- Use finely ground almond flour and measure, sift it before mixing.
- Make sure the butter, cream cheese, and eggs are at room temperature.
- Grease the donut molds well.
- Place silicone molds on a baking sheet before filling them.
- Use a pastry bag or zip-top bag to fill the molds neatly.
- Fill the donut cavities almost to the rim.
- Allow the donuts to cool in the mold before removing them.
- Cool completely before adding the icing.
Because these are almond flour pumpkin donuts, they will be softer than traditional wheat-based donuts. Giving them time to cool helps them firm up and hold their shape.
Can I Make These Into Mini Keto Pumpkin Donuts?
Yes, this recipe also works beautifully as mini donuts. Since the full recipe makes about 24 regular donuts or approximately 48 mini donuts, I recommend making a half batch unless you need a large amount.
I've included separate mini donut instructions in the recipe card to make it easier to follow.
The smaller donuts bake more quickly, so be sure to start checking them sooner and remove them from the oven once the tops are set and a toothpick comes out clean.
Mini keto pumpkin donuts are great for parties, brunch boards, holiday trays, or when you want a smaller treat.
How To Store Low-Carb Pumpkin Donuts
Because these donuts are made with cream cheese, they should be stored in the refrigerator.
Place the cooled donuts in an airtight container and refrigerate them for up to 5 days. For best texture, let them sit at room temperature for a few minutes before serving.
If you need to stack them, place parchment paper between the layers to keep the icing from sticking.
Can You Freeze Keto Pumpkin Donuts?
Yes, you can freeze these keto pumpkin donuts, but I recommend freezing them without the icing.
Once the donuts are completely cooled, place them in a freezer-safe container with parchment paper between the layers. Freeze for up to one month.
Thaw them overnight in the refrigerator, then add the icing before serving.
Frequently Asked Questions
I do not recommend swapping the almond flour for coconut flour in this recipe. Coconut flour absorbs much more liquid than almond flour, so it would require a different recipe with adjusted eggs and moisture. If you want a coconut flour option, you can use the batter from our keto coconut flour pumpkin bread instead.
Yes, you can skip the icing if you prefer. The donuts are flavorful on their own, but the sugar-free maple icing adds a sweet finish that makes them extra special.
Keto donuts made with almond flour can be more delicate than traditional donuts. Let them cool in the molds for about 10 minutes before removing them, then transfer them carefully to a baking rack.
Yes, you can use pumpkin pie spice if that is what you have on hand. Since this recipe uses cinnamon, ginger, nutmeg, and cloves, pumpkin pie spice will give you a similar flavor.
More Keto Pumpkin Recipes To Try
If you love pumpkin season as much as I do, be sure to check out these other keto pumpkin recipes:
- Keto Pumpkin Spice Donuts
- Keto Pumpkin Cream Cheese Pound Cake
- Keto Pumpkin Cream Cheese Cookies
- Keto Pumpkin Roll Cake
- Keto Pumpkin Almond Flour Bread
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Keto Pumpkin Cream Cheese Donuts (Gluten-Free)
These keto pumpkin cream cheese donuts are soft, tender, and full of warm fall spices. Made with almond flour, pumpkin puree, cream cheese, and sugar-free sweeteners, they are baked instead of fried and finished with a cinnamon maple icing for a delicious low-carb, gluten-free fall treat.
Ingredients
Keto Pumpkin Cream Cheese Donuts
- 3 cup almond flour, sifted
- 3 tablespoons of cinnamon
- 3 teaspoons of ground ginger
- ½ teaspoon of ground nutmeg
- ¼ teaspoon of ground clove
- 3 teaspoons baking powder
- ½ teaspoon of sea salt
- 1 cup unsalted butter, softened
- 8 ounces of full-fat cream cheese, softened
- 1 ½ cup granulated sugar substitute
- ½ cup choice of brown sugar substitute
- 2 teaspoons of vanilla extract
- 1 cup pumpkin puree (unsweetened pumpkin puree)
- 6 large eggs, room temperature
Keto Maple Icing
- 1 cup powdered sugar-free (confectioners sugar substitute)
- 1 teaspoon cinnamon powder
- 8 tablespoons heavy whipping cream
- 2 tablespoons of sugar-free syrup
Instructions
Keto Pumpkin Cream Cheese Donuts
- Preheat the oven to 350°F. Generously grease the donut molds. I used two 6-cavity donut molds at a time, and once the first batch was baked, I refilled the molds.
- Sift together the almond flour, cinnamon powder, ground ginger, ground nutmeg, ground clove, baking powder, and salt. Set aside.
- Beat on high speed using a stand-up mixer or a handheld mixer the softened butter, cream cheese, both sugar substitutes, and vanilla extract. Beat for 2-3 minutes or until light and creamy.
- Add the pumpkin puree and mix just until well incorporated.
- Add the eggs one at a time alternating with the dry ingredients mixing thoroughly after each addition.
- Scrape the sides of the bowl periodically.
- Using a pastry bag, pipe the cake batter evenly into the prepared donut pan(s).
- Bake for about 15- 20 minutes or until an inserted toothpick comes out clean.
- Allow donuts to cool in molds for 10 minutes and then unmold them and allow them to cool on a baking rack for another 5 minutes before icing.
Keto Cinnamon Maple Icing
- In a small bowl, add the powdered sugar substitute.
- To the 1 cup powder sugar substitute, add the teaspoon of cinnamon powder and combine well.
- Whisk in the eight tablespoons of heavy whipping cream, making sure to fully incorporate the mixture.
- Lastly, add the two tablespoons of the sugar-free maple syrup and mix well. Add more heavy whipping cream, a tablespoon at a time, if the icing is too thick.
Icing Your Keto Pumpkin Cream Cheese Donuts
- You can either dip your donuts facedown into the icing and place the icing side up on a baking rack to allow the icing to set, or you can opt to just drizzle the icing unto the donuts.
Notes
This recipe makes a total of 24 large donuts or 48 mini donuts. If you want a smaller portion, you have half the recipe easily.
Mini Keto Pumpkin Cream Cheese Donutsn (Half Recipe)
- 1 ½ cups almond flour, sifted
- 1 ½ tablespoons cinnamon
- 1 ½ teaspoons ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 ½ teaspoons baking powder
- ¼ teaspoon sea salt
- ½ cup unsalted butter, softened
- 4 ounces full-fat cream cheese, softened
- ¾ cup granulated sugar substitute
- ¼ cup brown sugar substitute
- 1 teaspoon vanilla extract
- ½ cup unsweetened pumpkin puree
- 3 large eggs, room temperature
Keto Maple Icing
- ½ cup powdered sugar-free sweetener
- ½ teaspoon cinnamon powder
- 4 tablespoons heavy whipping cream
- 1 tablespoon sugar-free maple syrup
Mini Donut Instructions
- Preheat the oven to 350 degrees. Grease your mini donut molds well, even if using silicone molds, to help the donuts release easily.
- In a medium bowl, measure and sift the almond flour. Add the cinnamon, ginger, nutmeg, cloves, baking powder, and sea salt. Set the dry ingredients aside.
- In a large mixing bowl, beat the softened butter, cream cheese, granulated sugar substitute, brown sugar substitute, and vanilla extract until light and creamy.
- Add the pumpkin puree and mix until fully combined. Add the eggs one at a time, mixing well after each addition.
- Slowly add the dry ingredients to the wet ingredients and mix until the batter is fully incorporated. Be careful not to overmix.
- Transfer the batter to a pastry bag or a large zip-top bag with the corner snipped off. Pipe the batter into the prepared mini donut molds, filling each cavity almost to the top.
- Bake the mini donuts for 8 to 10 minutes, or until the tops are set and a toothpick inserted into the thickest part comes out clean.
- Allow the mini donuts to cool in the mold for about 5 to 7 minutes before carefully removing them. Transfer them to a baking rack and let them cool completely before adding the icing.
- To make the icing, whisk together the powdered sugar-free sweetener, cinnamon, heavy whipping cream, and sugar-free maple syrup until smooth. If the icing is too thick, add a little more heavy cream, one teaspoon at a time, until it reaches the right consistency.
- Dip the tops of the cooled mini donuts into the glaze or drizzle the icing over them. Let the glaze set before serving.
Yield: About 24 mini donuts.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 205Total Fat: 22.2gSaturated Fat: 9.9gTrans Fat: 0gCholesterol: 101mgSodium: 139mgCarbohydrates: 4.2gNet Carbohydrates: 2.3gFiber: 1.9gSugar: 1gProtein: 7.1g
Charity says
Can I substitute all the spices for pumpkin spice? And if so how much? Tia I have a low carb spice already made up
Hilda Solares says
Sure Charity, You could substitute for all the spices I would say 3 teaspoons should do the trick. Enjoy!
Esmé Slabbert says
There are so many pumpkin recipes to choose from, oh my word, not sure where to start,
Thank you for sharing your links with us at #276 SSPS Linky. See you again next week.
Laurie says
Perfect for this time of year! Amazing that you’ve ticked off so many food choices in one dessert!
Thanks for sharing your recipe at the Sunday Sunshine Blog Hop 76. SSBH 77 is now open!
Blessings,
Laurie
Pam says
Those look so amazing! I'm happy to tell you I'll be featuring this great post at Thursday Favorite Things today. 🙂
Pam
anartfulmom.com
Kimberly says
Can I store pumpkin cream cheese donuts in the freezer for later use? How will it affect the taste and texture if I can freeze them after their thawed? They are the keto ones
Hilda Solares says
Hi Kimberly, Yes you can freeze these donuts with great success!