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Keto Pumpkin Spice Donut Holes
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Keto Pumpkin Spice Donut Holes

These keto pumpkin spice donut holes are delightfully gluten-free and a perfect fall breakfast or snack. Only 1g net carb in each donut hole!
Course Breakfast, Snack
Cuisine American
Keyword keto pumpkin spice donut holes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people
Calories 85kcal

Equipment

  • Electric Mixer
  • Baking Sheet
  • Parchment Paper

Ingredients

Donut Holes

  • 1 1/2 cups Mozzarella Cheese shredded
  • 2 ounces Cream Cheese
  • 1 cup Almond Flour
  • 2 tbsp Coconut Flour
  • 1 tsp Baking Powder
  • 1/3 cup Pumpkin Puree
  • 1 tsp Pumpkin Pie Spice
  • 1/3 cup Swerve Confectioner's Sugar Substitute

Topping

  • 1/4 cup Swerve Granulated Sugar
  • 1 tsp Ground Cinnamon
  • 2 tbsp Butter melted

Instructions

  • Preheat the oven to 350 degrees.
  • Add the mozzarella and cream cheeses to a microwave-safe bowl. Heat for 30 seconds at a time until completely melted and well blended.
  • Place the cheese dough into a mixing bowl, and add the almond flour, coconut flour, baking powder, pumpkin puree, pumpkin pie spice and confectioner sugar substitute. Beat on high until a well-blended dough has formed.
  • Wet your hands slightly, and form the dough into 24 evenly sized balls.
  • Place the balls of dough on a parchment-lined baking sheet and bake for 15-20 minutes until cooked through.
  • Allow to cool slightly.
  • Combine the Swerve granulated or brown sugar substitute in a bowl with the ground cinnamon.
  • Brush the donut holes with the melted butter and roll in the cinnamon-sugar mixture. Let sit for several minutes before serving.

Notes

You can use Swerve brown sugar substitute instead of granulated sugar in the topping. 
Calories: 85
Net Carbs: 4 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.