I just made a Keto Donut Recipe that somehow nails pumpkin spice with a gooey cream cheese center, and you have to keep scrolling to see how ridiculous these are.

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I’m obsessed with these Keto Pumpkin Cream Cheese Donuts because they actually taste like fall and don’t fake it. I love the dense almond-y crumb from blanched almond flour and that tang from cream cheese softened.

They’re sticky in the best way, not too sweet, and perfect for a Keto Donut Recipe lineup or for people hunting Keto Fall Recipes that aren’t cardboard. And the pumpkin shows up without being shy.

But the glaze? Ugh, addictive.

I wake up plotting my next snack run. Serious donut guilt, but I don’t care.

Just give me another one right this second now.

Ingredients

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Blanched almond flour: nutty, soft base that keeps it low carb and slightly tender.
Coconut flour: soaks up moisture, adds density and a faint coconut hint.
Powdered erythritol or allulose: sweet without sugar, can be a bit cooling.
Baking powder: makes the donuts light instead of gummy, trust it.
Ground cinnamon: warm spice that feels like fall in every bite.
Pumpkin pie spice: adds cozy depth, not overpowering but very autumnal.
Fine salt: balances sweetness and brings out the pumpkin notes.
Eggs: give structure and protein, help the donuts hold together.
Pumpkin puree: moist, earthy pumpkin flavor and natural color.
Melted butter or coconut oil: adds richness and keeps them tender.
Vanilla extract: rounds flavors, gives a sweet perfume without being obvious.
Cream cheese: tangy, creamy center or frosting that feels indulgent.
Powdered erythritol for glaze: sweetens the glaze without spiking blood sugar.
Heavy cream for glaze: thins the glaze and makes it glossy, use sparingly.
Optional cinnamon sprinkle: little extra warmth and visual charm on top.

Ingredient Quantities

1 1/2 cups blanched almond flour (150 g)

2 tablespoons coconut flour

1/3 cup powdered erythritol or allulose (or monk fruit sweetener)

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon pumpkin pie spice

1/4 teaspoon fine salt

3 large eggs

1/2 cup pumpkin puree not pie filling (about 120 g)

1/4 cup melted butter or melted coconut oil (60 ml)

1 teaspoon vanilla extract

4 ounces full fat cream cheese softened (about 115 g)

1/4 cup powdered erythritol for glaze (adjust to taste)

1 to 2 tablespoons heavy cream for glaze to thin if needed

Optional pinch of cinnamon for sprinkling

How to Make this

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1. Preheat oven to 350F (175C) and grease a 6 or 12-cavity donut pan well with butter or nonstick spray, or line with parchment rounds if you like.

2. In a bowl whisk together 1 1/2 cups blanched almond flour, 2 tablespoons coconut flour, 1/3 cup powdered erythritol (or allulose/monk fruit), 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon pumpkin pie spice and 1/4 teaspoon fine salt so there are no clumps.

3. In a separate larger bowl beat 3 large eggs until a bit frothy, then add 1/2 cup pumpkin puree, 1/4 cup melted butter or coconut oil and 1 teaspoon vanilla extract. Mix until smooth.

4. Fold the dry mix into the wet mix with a spatula until just combined. The batter will be thicker than cake batter but scoopable; if it seems super dense scrape down the bowl and fold gently a few more times.

5. Spoon or pipe the batter into the prepared donut cavities, filling about 3/4 full. Tap the pan gently on the counter to remove air bubbles.

6. Bake for 12 to 15 minutes, or until the donuts are set and a toothpick comes out mostly clean. Watch closely because almond flour browns fast.

7. Let donuts cool completely in the pan for 5 minutes, then transfer to a wire rack to cool fully. Glaze sticks best to fully cooled donuts.

8. While donuts cool beat together 4 ounces softened full fat cream cheese and 1/4 cup powdered erythritol for the glaze until smooth. Add 1 to 2 tablespoons heavy cream a little at a time until the glaze reaches a pourable but thick consistency.

9. Dip or spoon the cream cheese glaze over each donut, letting excess drip off. If the glaze is too thick thin with another splash of heavy cream, if too thin add a touch more powdered erythritol.

10. Sprinkle an optional pinch of cinnamon over the glazed donuts, chill for 10 to 15 minutes to set the glaze and enjoy. Store leftovers covered in the fridge for up to 5 days.

Equipment Needed

1. Oven (preheat to 350F / 175C)
2. 6- or 12-cavity donut pan, well greased or lined with parchment rounds
3. 2 mixing bowls (one medium for dry, one larger for wet)
4. Whisk and/or electric hand mixer for beating eggs and glazing (a whisk alone will work)
5. Rubber spatula for folding batter and scraping the bowl
6. Measuring cups and spoons (including a 1/4 cup and teaspoon set)
7. Piping bag with wide tip or a sturdy zip-top bag with corner snipped for filling cavities
8. Wire cooling rack and a toothpick to test doneness
9. Small bowl and spoon for mixing the glaze and a tablespoon for drizzling or dipping

FAQ

Q: Can I make these donuts nut free?

A: You can swap almond flour for a mix of sunflower seed flour and extra coconut flour, but the texture will change and the donuts may be a bit denser and greener when baked. Toasting the sunflower seed flour first helps reduce the green tint. Use the same total weight of dry flour, then adjust coconut flour by small amounts if batter seems too wet.

Q: My batter looks too thin or too thick. What should I do?

A: If batter is too thin, add 1 to 2 tablespoons more almond flour. If it is too thick, stir in 1 tablespoon of extra pumpkin or a splash of cream until it reaches a thick cake-batter consistency that drops slowly from a spoon.

Q: Can I bake these in a mini muffin tin or make them larger?

A: Yes. For mini donuts or mini muffins bake 9 to 12 minutes. For larger donut-shaped or cake-style rounds, increase bake time to about 16 to 20 minutes. Check with a toothpick; it should come out mostly clean with a few moist crumbs.

Q: How do I prevent the donuts from sticking to the pan?

A: Grease the donut pan well with butter or nonstick spray and lightly dust with almond flour. Let donuts cool in the pan for 5 minutes before gently loosening with a small offset spatula, then transfer to a rack to cool completely.

Q: Can I make these ahead and reheat them?

A: Yep. Store donuts in an airtight container in the fridge up to 4 days because of the cream cheese glaze. Reheat 10 to 15 seconds in the microwave to soften, or warm in a 300 F oven for 5 to 8 minutes. Add fresh glaze after reheating if needed.

Q: The glaze is too thick or gritty. How do I fix it?

A: If glaze is too thick, stir in 1 teaspoon at a time of heavy cream until pourable. If it tastes gritty, you likely used a granular sweetener that needs more grinding. Pulse the sweetener in a spice grinder or blender, then re-whisk the glaze. Adjust sweetness to taste.

Keto Pumpkin Cream Cheese Donuts Recipe Substitutions and Variations

Almond flour: use blanched hazelnut flour or finely ground sunflower seed flour instead, 1:1. If using sunflower seeds soak or add a pinch of baking soda so the batter doesn’t turn green, it’s weird but works.
Coconut flour: replace with 3 tablespoons extra almond flour for every 1 tablespoon coconut flour, and reduce any added liquid slightly, because coconut flour soaks up moisture much more.
Powdered erythritol (sweetener): swap with powdered allulose or powdered monk fruit 1:1 for similar sweetness and texture; if using pure granulated erythritol use a powdered version or blitz it in a spice grinder so the glaze stays smooth.
Melted butter: use melted ghee or light olive oil in the same amount. For a neutral flavor use avocado oil but it might change the final texture a bit.

Pro Tips

1) Warm the eggs and pumpkin a bit first. If theyre straight from the fridge the batter can seize up and feel grainy from the almond flour. Let them sit on the counter 15 minutes or microwave the pumpkin for 10 seconds so everything mixes smooth.

2) Dont overfill the cavities and watch the bake time. Almond flour browns fast, so fill about 3/4 and check at 10 minutes if your oven runs hot. If the edges look dark but the center isnt done, lower the temp 10 degrees and add a few more minutes.

3) Make the glaze thicker than you think you need. The cream cheese glaze sticks better when its slightly thick and barely pourable. Chill it for 5 minutes after mixing if it seems too loose. If it firms up too much, whisk in a little warm cream, not cold, so it goes smooth.

4) Prevent soggy bottoms and extra cleanup by cooling donuts on a wire rack over a baking sheet while glazing. Any glaze drips will be caught and the donuts wont steam themselves, so the glaze sets cleaner and the texture stays nicer.