Pumpkin Spice Vegan Keto Doughnuts (paleo, nut free)

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4 from 185 votes

Pumpkin Spice Vegan Keto Doughnuts (paleo, nut free)

45 minutes
Calories 50kcal


  • 2 tablespoons flax seeds (ground)
  • 1/4 cup coconut flour
  • 1/4 cup water
  • 1/2 cup solid pack pumpkin
  • 2 tablespoons Swerve Sweetener (or other sugar-free sweetener)
  • 2 tablespoons coconut oil
  • 1 tablespoon seasoning (ground)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder


  • Preheat oven to 350F and grease muffin tin with coconut oil (this is super important, unless you have a silicone doughnut pan).
  • Stir the ground flaxseed into the water, and let sit for a few minutes.
  • To the flaxseed mixture, add the canned pumpkin, vanilla, Swerve and coconut oil.
  • In a separate bowl, mix together the dry ingredients (coconut flour, cinnamon, baking powder, spices).
  • Stir the dry ingredients into the wet ingredients.
  • Mix until just combined.
  • Scoop batter into the wells of the doughnut pan.
  • Bake for 30 minutes.
  • You'll be able to tell the doughnuts are done, as they will have separated from the sides of the tin a bit.
  • Let cool completely before removing from the pan by inverting it onto a cutting board.


Calories: 50kcal

Originally posted 2019-02-20 18:16:28.

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