Pumpkin Cream Cheese Doughnuts

Pumpkin Cream Cheese Doughnuts


·         3 cup almond flour, sifted

·         3 tbsp of cinnamon

·         3 tsp of ground ginger

·         ½ tsp of ground nutmeg

·         ¼ tsp of ground clove

·         3 tsp baking powder

·         ½ tsp 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 tsp of vanilla extract

·         1 cup pumpkin puree (unsweetened)

·         6 large eggs

Keto Maple Icing

·         1 cup powdered sugar-free (confectioners sugar substitute)

·         1 tsp cinnamon powder

·         8 tbsp heavy whipping cream

·         2 tbsp of sugar-free syrup



Preheat the oven to 350F and grease donut molds. Sift together almond flour, cinnamon, ground ginger, ground nutmeg, ground clove, baking powder, and salt and set aside. Beat together the softened butter, cream cheese, both sugar substitutes, and vanilla extract until light and creamy. Mix in the pumpkin Puree. Add eggs one at a time alternating with the dry ingredients, mixing thoroughly after each addition. Using a pastry bag, pipe the cake batter evenly into the prepared donut pan(s). Bake 15-20 min or until an inserted toothpick comes out clean. Allow donuts to cool in molds for 10 min. To make icing, mix the powdered sugar substitute and cinnamon powder in a small bowl. Whisk in the 8 tbsp of heavy whipping cream making sure to fully incorporate the mixture. Lastly, add 2 tbsp of lakanto sugar-free maple syrup and mix well. If icing is too thick, add another tbsp of heavy whipping cream until softened.


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