Low Carb Gluten Free Pumpkin Cake Donuts

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Delicious low carb pumpkin donut recipe with optional glaze recipe!






  •     1 ½ cups peanut flour
  •     1/2 teaspoon salt
  •     1 ½ teaspoon baking powder
  •     1 teaspoon ground cinnamon
  •     1/2 teaspoon ground nutmeg
  •     1/4 teaspoon ground ginger
  •     1/8 teaspoon ground cloves
  •     2 Tablespoons coconut oil
  •     2 Tablespoon unsweetened almond milk
  •     1/2 cup Steviva Blend or 1/2 cup erythritol and 1/2 tsp stevia extract powder
  •     3 large eggs
  •     1 cup fresh or canned pumpkin



  •     1 Tablespoon unsweetened almond milk
  •     1/4 teaspoon sugar-free vanilla extract
  •     1/4 cup powdered erythritol
  •     2 drops stevia glycerite





  1.     In a medium bowl, combine peanut flour, salt, baking powder, and spices.
  2.     In a separate bowl, mix coconut oil, almond milk, sweetener, eggs and pumpkin until smooth.
  3.     Stir dry ingredients into wet mixture.
  4.     Grease donut pan. Spoon batter into the donut molds.
  5.     Bake at 350°F for about 20-25 minutes or until toothpick inserted comes out clean.
  6.     Cool and top with donut glaze.



  1.     Combine all the glaze ingredients in a small bowl and beat until smooth.
  2.     Use glaze immediately as it will harden as it sits.



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