Keto Pumpkin Donut

Fall’s Coziest Bite-Sized Magic: Keto Pumpkin Donut Holes

Hey there, flavor adventurers! Isla here from BiteTide, waving my cinnamon-dusted spatula at you. Can you feel it? That crisp snap in the air, the leaves blushing gold, and that irresistible pumpkin spice siren song? Yeah, me too. But here’s the beautiful twist: you absolutely CAN answer that autumnal call without waving goodbye to your keto goals or spending hours in the kitchen. Enter my Keto Pumpkin Donut Holes—your crispy-on-the-outside, cloud-soft-on-the-inside, air-fryer-powered heroes!

Picture this: tender little orbs, humming with cozy pumpkin spice, rolled in a sweet cinnamon “sugar” hug that’ll make you forget it’s sugar-free. They’re ready in under 20 minutes, smell like a fall fairy tale, and are seriously low-carb (just 1.5g net carbs each!). No deep fryer vats, no gluten guilt, no “keto dessert = sad cardboard” vibes. Just pure, unapologetic pumpkin joy. Whether you’re dodging hangry toddlers or craving a solo treat with your morning coffee, these donut holes are your golden ticket. Let’s turn that air fryer into a magic pumpkin portal!

Grandma’s Kitchen & The Pumpkin Epiphany

This recipe? It’s a love letter to my grandma’s tiny, steam-fogged kitchen in our coastal town. Every October, she’d pull out her ancient cast-iron skillet for “doughnut day”—a flour-dusted ritual where I’d stand on a wobbly stool, “helping” her fry pillowy pumpkin doughnuts. The smell was intoxicating: cinnamon melting into hot oil, pumpkin bubbling in the batter… pure happiness. Fast forward 20 years, and there I was, keto-curious and pumpkin-deprived, staring sadly at a sugar-laden bakery display. “Grandma would’ve figured this out,” I thought. Cue the air fryer experiments! After a few hilarious fails (RIP, hockey-puck batch #3), I nailed it. That first bite—warm, spiced, and perfectly dunkable in coffee—teleported me right back to that stool. Now, I get to share that hug-in-a-bite feeling with YOU. No wobbly stool required.

Keto Pumpkin Donut

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• Author: islamerrick
• Total Time: 20 minutes
• Yield: 16 donut holes 1x

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Description

Soft, spiced, and rolled in sweet cinnamon “sugar,” these keto pumpkin donut holes are pure fall comfort—without the carbs. Made with almond flour and real pumpkin, they cook up perfectly in the air fryer for a cozy treat that’s crisp on the outside and tender inside. Dessert hunters, your fall fix is here!

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Ingredients

Scale 1x2x3x

Donut Holes:

1 cup almond flour

¼ cup coconut flour

½ tsp baking powder

1 tsp cinnamon

½ tsp pumpkin pie spice

Pinch of salt

⅓ cup pumpkin purée

2 tbsp melted butter or coconut oil

¼ cup monk fruit sweetener (or erythritol)

1 egg

1 tsp vanilla extract

Cinnamon “Sugar” Coating:

2 tbsp melted butter

¼ cup granulated monk fruit sweetener

1 tsp cinnamon

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Instructions

Preheat air fryer to 350°F (175°C).

In a bowl, whisk together dry ingredients.

In another bowl, mix pumpkin, butter, egg, sweetener, and vanilla.

Combine wet and dry ingredients into a thick dough.

Roll into 1-inch balls and place in the air fryer basket.

Air fry 6–8 minutes or until golden and firm to touch.

Let cool slightly, then brush with melted butter and roll in cinnamon “sugar.”

• Prep Time: 20 minutes
• Category: Dessert

Nutrition

• Calories: 85
• Fat: 7g
• Carbohydrates: 1.5g
• Fiber: 1g
• Protein: 2g

Your Pumpkin Spice Toolkit

Grab these simple, wholesome ingredients! Pro tip: Measure your flours by spooning them into the cup and leveling off—no packing!

Donut Holes

• 1 cup almond flour – Our keto superstar! Gives that tender crumb. Chef’s hack: Blanched almond flour works best for a smooth texture. If you’re nut-free, try sunflower seed flour (add ½ tsp lemon juice to prevent greening!).
• ¼ cup coconut flour – Soaks up moisture like a champ. Don’t sub more almond flour—it’ll turn gummy! If allergic, use 2 extra tbsp almond flour + 1 tbsp psyllium husk powder.
• ½ tsp baking powder – Lifts our little clouds. Check it’s fresh! Stale powder = sad, flat donuts.
• 1 tsp cinnamon + ½ tsp pumpkin pie spice – Fall’s flavor anthem! No pumpkin spice? Mix ¼ tsp ginger + ¼ tsp nutmeg + pinch cloves.
• Pinch of salt – Balances the sweetness. Always.
• ⅓ cup pumpkin purée – Canned or homemade! NOT pie filling—too sugary. Squeeze excess liquid in a paper towel if it’s watery.
• 2 tbsp melted butter or coconut oil – Buttery richness or dairy-free vibes. I use grass-fed butter for that golden hue.
• ¼ cup monk fruit sweetener (or erythritol) – Zero-carb sweetness. Granular works best here. Powdered? Reduce by 1 tbsp.
• 1 egg – Binds it all with protein power. Room temp blends smoother!
• 1 tsp vanilla extract – The cozy background note. Try bourbon vanilla for extra depth!

Cinnamon “Sugar” Coating

• 2 tbsp melted butter – Makes the “sugar” stick like glitter. So extra, so worth it.
• ¼ cup granulated monk fruit + 1 tsp cinnamon – The magic sparkle! Mix in a shallow bowl for easy rolling.

Let’s Make Some Magic (Step-by-Step!)

Ready for air fryer alchemy? Let’s roll—literally!

1. Preheat that air fryer to 350°F (175°C). This is CRUCIAL for instant lift! No preheat = pale donuts. While it hums to life, grab two mixing bowls.
2. Whisk dry ingredients. In bowl #1, combine almond flour, coconut flour, baking powder, cinnamon, pumpkin spice, and salt. Break up any flour lumps with a fork—you want this silky!
3. Mix wet ingredients. In bowl #2, whisk pumpkin purée, melted butter, egg, sweetener, and vanilla until smooth. No streaks! Pro tip: Whisk the egg first before adding to others.
4. Marry wet + dry. Pour wet mix into dry. Gently fold with a spatula until JUST combined. Don’t overmix! A few lumps are fine—they’ll vanish while cooking. Batter will be thick like cookie dough.
5. Roll into balls. Moisten your hands (stops sticking!). Scoop 1 tbsp dough, roll into 1-inch balls. Hack: Use a mini cookie scoop for speed + even sizing!
6. Air fry! Place balls in the basket, leaving space (they puff!). Cook 6-8 mins until golden and firm. NO PEEKING until min 6! Cold air deflates them. Shake basket gently at 6 mins for even browning.
7. Coat while warm. Brush donuts with melted butter, then roll in cinnamon “sugar.” Do this immediately—warm donuts = maximum coating cling! Use tongs for mess-free rolling.

That’s it! You’ve just created fall-spiced happiness in under 20 minutes. Your kitchen smells incredible, and victory is yours.

Serving Up the Cozy

These donut holes scream “gather ‘round!” Serve them warm in a rustic bowl with extra cinnamon “sugar” dusted on top. For next-level indulgence, offer a side of keto caramel sauce for dipping or a dollop of whipped cream (coconut cream for dairy-free!). Morning glory? Pair with black coffee. Evening treat? Try spiced chai tea. They’re perfect for potlucks—just watch them vanish!

Shake Up Your Spice Life!

Craving a twist? Ride these flavor waves:

• Chocolate Craver: Add 2 tbsp cocoa powder to dry ingredients + sugar-free chocolate chips to the dough. Dip in melted keto chocolate after coating!
• Pecan Praline: Mix ¼ cup chopped pecans into dough. Add 1 tsp maple extract to wet ingredients. Roll coating in crushed pecans + sweetener.
• Ginger Zing: Swap pumpkin spice for 1 tsp ground ginger + ½ tsp cardamom. Add 1 tbsp minced crystalized ginger (low-sugar) to dough.
• Dairy-Free Delight: Use coconut oil + coconut cream (instead of butter). Ensure chocolate chips are dairy-free!
• Protein Boost: Replace 2 tbsp almond flour with vanilla collagen powder. Bake 1 min longer.

Isla’s Insider Nuggets

Confession: Batch #1 of these looked (and tasted) like spiced walnuts. Batch #2? Exploded in the air fryer—RIP basket! But trial-and-error taught me: moisture control is KEY. Squeeze that pumpkin purée! And resist overmixing—gluten-free dough gets tough fast. These little guys have become my fall obsession; I’ve even frozen them pre-cooked (freeze dough balls, then air fry 9-10 mins straight from frozen!). My kids now demand “pumpkin poppers” for breakfast, and my husband sneaks them with bacon. Evolution? We added a dash of nutmeg after my taste-tester friend said, “More cozy, chef!” Done and done.

Your Donut Dilemmas, Solved!

Q: Can I bake these instead?
A: Absolutely! Bake at 350°F (175°C) for 12-14 mins in a muffin tin (greased!). They’ll be slightly denser but still delish.

Q: Why are mine crumbly?
A: Likely overbaked or too much coconut flour. Check at 6 mins! If dough feels dry, add 1 tsp almond milk next time.

Q: Can I use real sugar?
A: Sure, but they won’t be keto! Swap monk fruit 1:1 with regular sugar or coconut sugar.

Q: Storing tips?
A: They’re best fresh! Store leftovers airtight at room temp 1-2 days. Freeze uncoated balls; reheat in air fryer 3 mins, then coat.

Nutritional Sunshine (Per Donut Hole)

⏱ Total Time: 20 minutes | 🍩 Yield: 16 donut holes
Calories: 85 | Fat: 7g | Net Carbs: 1.5g | Protein: 2g | Fiber: 1g