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keto pumpkin donuts on white plates, orange candle, white pumpkin.

Keto Pumpkin Curd Donuts

  • Author: Deb Belsha
  • Prep Time: 20 minutes
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


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.  


Units Scale

Pumpkin Curd

  • 4 large egg yolks
  • 1/2 cup sugar substitute
  • 3/4 pure pumpkin puree'
  • 1 teaspoon pumpkin pie spice
  • 4 tablespoons unsalted butter


  • 2 tablespoons coconut flour, sifted
  • 1/2 cup fine almond flour, sifted
  • 1 tablespoon psyllium husk meal*
  • 3/4 xanthan gum *
  • 1/2 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


Pumpkin Curd

  1. Mix eggs and sugar substitute in a bowl, whisk to combine well.
  2. Pour egg mixture into a medium size saucepan and heat over low heat.
  3. 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.
  4. Add pumpkin puree and stir into the eggs.  Cook and stir on low heat until the curd thickens to a pudding consistency.
  5. 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.  
  6. Remove from heat, add spices and butter and stir well.*
  7. Pour into a heat proof container and allow to come to room temperature.  Refrigerate until cold.


  1. Preheat oven to 350°F. 
  2. Sift dry ingredients together into a medium size bowl.
  3. 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 1/2 teaspoon coconut flour if needed.
  4. 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.
  5. Bake for 15-20 minutes.  The donuts should be lightly golden brown.  Test with a toothpick to make sure the center is cooked through.
  6. Let cool on rack until ready to fill with pumpkin curd.
  7. 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.


*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 1/2 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