Low Carb Pumpkin Donuts

Low Carb Pumpkin Donuts

  • Prep time- 15 minutes
  • Cook time- 15 minutes
  • Servings- 12 mini donuts
  • 2 Large Eggs (room temperature)
  • ¼ Cup Unsweetened Almond Milk
  • 2 Tbsp Pumpkin Puree
  • 1 Tsp Vanilla Extract
  • 2 Tbsp Melted Butter
  • ¼ Cup Monk Fruit Sweetener
  • 1 Cup Almond Flour
  • ½ Tbsp Coconut Flour
  • 1 Tsp Pumpkin Pie Spice
  • ½ Tsp Cinnamon
  • 1 ½ Tsp Baking Powder
  • Pinch of Salt
  • ½ Tbsp Coconut Oil
  • 1 ½ Cup SkinnyMe Chocolates, melted

Pre-heat oven to 350.

In a large bowl combined the wet ingredients. Mix well.

In a separate bowl combined all the dry ingredients, except for chocolate.

Slowly stir the dry ingredients into the wet mixture.

Grease a mini donut pan. Fill your mini donut pan ¾ full with the combined mixture.

Bake for 13 minutes or until golden brown.

To glaze: Once the donuts are cooled, microwave your SkinnyMe Chocolate with coconut oil, 30 seconds at a time stirring in between until fully combined. Dip top of donut into chocolate. Set on drying rack in the fridge to cool.