These little low carb spice donuts are light and fluffy all by themselves. But they are next level delicious with sugar free pumpkin curd tucked into the middle and topped with powdered sugar.
Why this recipe is just so good...
- Most people have heard of lemon curd, but have you tried Pumpkin curd? It sounds much trickier to make than it actually is. It's basically a thick pudding that you can eat in so many ways. But the best way is inside these tasty keto donuts.
- The curd will keep for up to a week in the refrigerator so you can make it ahead of when you want to serve it.
Ingredient Notes
- Make sure to use pure pumpkin puree', not pumpkin pie filling.
- We only need egg yolks in this recipe. They will make the curd rich and creamy, and give it a thick, silky texture.
- The recipe calls for sugar substitute. I like to use a combination of two different types to help mimic a realistic sugar flavor. Erythritol (Swerve), Monkfruit and Allulose are my favorites. Just be aware Allulose is ⅓ less sweet than sugar. The pumpkin curd is not overly sweet to begin with, so taste test and adjust as needed.
- This recipe is based on my Keto Lemon Curd Donuts and just includes some pumpkin spice seasoning in the donuts to compliment the pumpkin curd.
Step by Step Directions
- Mix eggs and sugar in a bowl and then pour into a saucepan set to low heat. Stir a few minutes until sugar dissolves. Then add pumpkin and continue stirring and let mixture cook over a low flame. It will slowly thicken.
- When the mixture coats the back of the spoon without running off, remove from heat and stir in butter and spices.
- Let cool to room temperature and then refrigerate until needed.
- For the donuts: sift together dry ingredients in a bowl and stir in the beaten eggs, oil and vanilla. The dough will be slightly sticky.
- Form 4 equal size balls of dough and place on a silicone or parchment lined baking sheet. Lightly press down on the balls of dough.
- Bake in a 350°F oven for 15-20 minutes. The donuts should be golden brown on top and bottom. You can also test with a toothpick to make sure they are done all the way through.
- Let cool on rack. Slice donuts in half spread pumpkin curd on the bottom half and sprinkle with powdered sugar.
FAQ
This recipe will have at least ½ cup or more leftover Pumpkin curd It will last up to a week in the refrigerator. Here are some ideas to use up the leftover curd:
*layer between your favorite sugar free butter cookies
*spread on top of low carb pancakes or waffles
*make mini pumpkin curd tarts
*top some poundcake or scones
*easiest of all* add some sugar free whip cream and eat like a rich pumpkin pudding.
Baking Tips
- I have been using Allulose in a lot of my baked goods lately. I love that it doesn't give me an aftertaste or cooling effect. This is because it is not a sugar alcohol. It is found naturally in fruit, but does not metabolize through the body. Allulose.org has a very complete article about this sweetener. One thing to note is that it is ⅓ less sweet than sugar, so you will need to add more to taste.
- Psyllium husk meal is used to add structure and retain moisture in baked goods. According to Healthline, it has 1 net carb per tablespoon. Some substitutions for psyllium would be 1:1 of ground golden flaxseed meal or xanthan gum with a measurement of ½-3/4 teaspoon per cup of flour.
Here are more dessert recipes to try:
If you tried and enjoyed this recipe, I'd love if you come back and leave a comment and a 5 star rating. This tells me what recipes you like and want to see more of. Thank you!
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Keto Pumpkin Curd Donuts
- Prep Time: 20 minutes
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These little low carb spice donuts are light and fluffy all by themselves. But they are next level delicious with sugar free pumpkin curd tucked into the middle and topped with powdered sugar.
Ingredients
Pumpkin Curd
- 4 large egg yolks
- ½ cup sugar substitute
- ¾ pure pumpkin puree'
- 1 teaspoon pumpkin pie spice
- 4 tablespoons unsalted butter
Donuts
- 2 tablespoons coconut flour, sifted
- ½ cup fine almond flour, sifted
- 1 tablespoon psyllium husk meal*
- ¾ xanthan gum *
- ½ teaspoon baking powder
- 3 tablespoons sugar substitute *
- 2 large beaten eggs
- 2 tablespoons coconut oil, melted and cooled
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- Powdered sugar substitute *optional
Instructions
Pumpkin Curd
- Mix eggs and sugar substitute in a bowl, whisk to combine well.
- Pour egg mixture into a medium size saucepan and heat over low heat.
- Continue stirring for 5 minutes. The sugar will dissolve and continue to cook. Do not raise the heat or let the egg mixture boil at all. That will make it curdle.
- Add pumpkin puree and stir into the eggs. Cook and stir on low heat until the curd thickens to a pudding consistency.
- As you stir the curd, see how if it coats the back of a wooden spoon. It should not drip off. If so, continue to stir and cook for another few minutes.
- Remove from heat, add spices and butter and stir well.*
- Pour into a heat proof container and allow to come to room temperature. Refrigerate until cold.
Donuts
- Preheat oven to 350°F.
- Sift dry ingredients together into a medium size bowl.
- Add the beaten eggs, coconut oil, vanilla and spices. Stir all together until it resembles a thick dough. It shouldn't be too sticky after you have stirred it well. Add a ½ teaspoon coconut flour if needed.
- Form dough into 4 equal sized balls and place on a parchment lined cookie sheet. Press down very lightly so that the dough is very slightly flattened down on top.
- Bake for 15-20 minutes. The donuts should be lightly golden brown. Test with a toothpick to make sure the center is cooked through.
- Let cool on rack until ready to fill with pumpkin curd.
- Cut donuts in half and smooth curd over the bottom half of donut. Cover with the top of donut and sprinkle with powdered sugar if desired.
Notes
*The donuts only need about 3 tablespoon of pumpkin curd. So be aware that the nutrition count is for the entire pumpkin curd recipe. You will have at least a ½ cup or a bit more leftover. See above in the blog post for other delicious ways to enjoy the leftover curd.
*You can substitute ground golden flaxseed meal for the psyllium.
*The pumpkin curd is not overly sweet, taste test, (carefully, it will still be hot), and add another teaspoon or two of sugar if needed.
*Don't rush cooking the pumpkin curd. The entire cooking process should take about 15 minutes. Low heat and slow cooking makes the smoothest curd. It will thicken more as it cools in the refrigerator.
*Leftover curd will keep in the refrigerator for up to a week. Or it can be frozen in an airtight container for 2-3 months. Thaw overnight in refrigerator and stir well before using.
Keywords: low carb dessert, pumpkin pudding
Chris says
Donuts for live. can't even think about to live a single day without donuts.
Thank you for providing this information.
Appreciated
Pickedforhome
Deb Belsha says
Yes, donuts are delicious! Glad you liked the recipe