Low Carb Pumpkin Donuts with Brown Sugar Walnut Crumble
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1.5 cup Almond Flour1.5 tsp Psyllium Husk Powder (or sub corn starch if not low carb)1.5 tbsp Baking Powder1.5 tbsp Pumpkin Pie Spice3/4 cup Pumpkin Puree3 eggs3/4 cup Swerve golden1.5 tbsp Oil (I used avocado oil but melted coconut oil works too)**Up to ¼ cup of water if your batter is too thick. You want it spreadable but not pourable.CrumbleWalnut PiecesMore Brown Sugar Substitute
Heat your oven to 350 and spray a donut pan with cooking spray.
Sprinkle the crushed walnuts and brown sugar in the wells of the donut pan and set aside to make the batter.
Beat the eggs, oil, and sugar until well combined. Set aside.
Mix all of the dry ingredients in a large bowl until each part is incorporated, then add the pumpkin and stir.
Fold the dry into the wet until a batter forms.
Scoop the batter into the donut wells and bake for 20 minutes or until browned.
Serving Size: Makes 12 3" donuts
Number of Servings: 12
Recipe submitted by SparkPeople user KYLAEHRISMAN.
Sprinkle the crushed walnuts and brown sugar in the wells of the donut pan and set aside to make the batter.
Beat the eggs, oil, and sugar until well combined. Set aside.
Mix all of the dry ingredients in a large bowl until each part is incorporated, then add the pumpkin and stir.
Fold the dry into the wet until a batter forms.
Scoop the batter into the donut wells and bake for 20 minutes or until browned.
Serving Size: Makes 12 3" donuts
Number of Servings: 12
Recipe submitted by SparkPeople user KYLAEHRISMAN.
Nutritional Info Amount Per Serving
- Calories: 140.9
- Total Fat: 11.7 g
- Cholesterol: 31.0 mg
- Sodium: 12.5 mg
- Total Carbs: 4.5 g
- Dietary Fiber: 2.6 g
- Protein: 4.8 g
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