These pumpkin donuts are soft, sweet and melt in your mouth. They are also low carb and keto-friendly. They only need 3 ingredients and are easy to make. They also store well.
A pile of pumpkin donuts on a small white plate

These pumpkin donut holes make a nice snack or dessert. They are lightly sweet and you can customize them with spices, glazes or coat them in cinnamon sweetener.

Ingredients

  • Pumpkin
  • Almond flour
  • Brown sugar alternative

Pumpkin: The bites are made with pumpkin puree, which makes them soft and melty. I used canned pumpkin puree but you can also use homemade pumpkin puree.

Almond flour: Make sure to use superfine blanched almond flour, which has a finer texture that is more similar to regular flour.

Brown sugar alternative: I used monk fruit brown sugar alternative. This is used to sweeten the pumpkin donuts. I also rolled the donuts in brown sugar and cinnamon coating.

How to Make Keto Pumpkin Bites

  • The pumpkin, sweetener and almond flour are mixed together.
  • Use a 1.5 tablespoon or 1 tablespoon cookie scoop to scoop the dough. Roll each dough piece between your palms to form a smooth ball.
  • Bake for about 15 minutes or until the outside is firm.
  • If desired, you can add glaze, powdered sweetener, or coat them in cinnamon sweetener before serving.

Donut holes coated in cinnamon sweetener

Texture

These are not like classic donuts. They are more like cake donuts but with a softer interior that sort of melts in your mouth as you eat them. They are lightly sweet on their own and can be made sweeter with additional sweetener or adding a glaze on top.

Expert Tips

  • Make sure to use superfine blanched almond flour, otherwise the texture of the donuts will be more gritty.
  • You can increase the amount of sweetener in the donuts if you prefer them to be sweeter.
  • You can make these bite-sized (1 tablespoon balls) or the size of donut holes (1.5 tablespoon balls).
  • You can add pumpkin spice or cinnamon to the donut dough if you like Fall spices in your pumpkin desserts.

A stack of pumpkin donut holes

More Keto Pumpkin Recipes

5 from 1 vote

3 Ingredient Keto Pumpkin Donuts

These soft, cake-style pumpkin donut holes come together in minutes with just three ingredients. Lightly sweet, tender, and full of pumpkin flavor, they’re a cozy fall treat.
Servings: 13 donuts
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
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Ingredients

  • 1/2 cup (126g) pumpkin puree
  • 1/4 cup (46g) brown sugar alternative, see note
  • 1 1/2 cups (146g) blanched superfine almond flour

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  • Mix the pumpkin, sweetener and almond flour in a medium bowl until a thick dough forms and everything is evenly combined.
  • Use a 1.5 tablespoon cookie scoop to scoop dough. Roll each dough piece between your palms to form smooth balls. Place the donut holes on the prepared baking sheet, spacing them about 1 inch apart.
  • Bake for 15-20 minutes, or until the tops are lightly golden and slightly firm. They will firm up more as they cool.
  • Let the donuts cool slightly before eating. If desired, you can also dust with powdered sweetener, drizzle with glaze or coat in sweetener. See note for the cinnamon sweetener coating I used and how to get it to stick.

Notes

  • Optional Cinnamon Sweetener Coating: To get a sweetener coating to stick to the donuts, you need to first lightly coat them with sugar-free syrup. I used maple flavored sugar-free syrup. You don't need a lot. I poured a scant 2 tbsp into a small bowl and then lightly brushed the donuts with the syrup. For the coating, I mixed 2 (heaping) tbsp brown sugar alternative + 1/2 tsp cinnamon and put it into a Ziploc bag. You can also skip the cinnamon if you don't want cinnamon flavor in your pumpkin donuts. Put a few donut holes in the bag, seal the bag, and shake the donuts until they are coated. Repeat the process with the remaining donuts.
  • Brown sugar alternative: I used Lakanto monkfruit brown sugar alternative.* I think most brown sugar alternatives should work but you may want to avoid allulose. While I haven't tested this recipe with allulose, I have found that it can sometimes cause issues with baked goods such as making the batter too wet or causing the baked goods to brown too fast before they are done cooking.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • If you prefer more of a one-bite dessert, you can make these donuts a little smaller using a 1 tablespoon scoop.
  • Estimated nutrition does not include optional cinnamon sweetener coating.
Serving: 1donut, Calories: 76kcal, Carbohydrates: 6g, Protein: 2g, Fat: 6g, Saturated Fat: 0.4g, Sodium: 0.4mg, Fiber: 1g, Sugar: 1g, sugar alcohol: 4g, NET CARBS: 1
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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