Keto Pumpkin Donut Holes are delicious, gluten-free mini cake donut bites with pumpkin spice and white chocolate icing, easy to make in the air fryer or the oven.
A quick and easy to prepare, low carb treat for fall or anytime of the year when you’re craving pumpkin spice.
As the fall season approaches, enjoying traditional pumpkin spice flavors doesn’t have to sabotage your healthy eating goals.
With a perfectly balanced combination of low-carb ingredients and rich pumpkin flavor, these donut holes are the perfect guilt-free indulgence.
These contain less than 3 grams of net carbs per donut hole, so you can satisfy your sweet tooth without a carb overload.
So put on your apron and prepare for the perfect fall treat!
My Keto Pumpkin White Chocolate Chip Muffin recipe is heres site inspired this.
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Ingredients
Ingredients for pumpkin donut holes
Glaze ingredients
Keto Pumpkin Donut Holes
Glaze
See the printable recipe card for nutritional details and more information.
Instruction
Preheat the air fryer or oven to 180ā (350ā) and line the basket or baking tray of the air fryer with baking paper.
In a medium mixing bowl, add all the pumpkin donut hole ingredients.
Mix the dough until it is smooth and combined.
Using a small cookie scoop, scoop nine balls from the dough and place them on the prepared basket or baking sheet, about an inch and a half apart.
Air fry for 7-10 minutes or until the top turns brown, or bake in the oven for 7-12 minutes.
Remove them from the air fryer or oven and let the donut holes cool.
While the donut holes are cooling, melt the white chocolate chips in a glass or microwave-safe bowl for 25 seconds and then in 20-second increments, stirring in between, until the chips are melted.
Scoop and spread the melted white chocolate over the top of the pumpkin donut bites.
Serve.
Replacements
- White chocolate icing – instead of white chocolate chips, you can make cream cheese frosting by whipping cream cheese, vanilla extract and sweetener of your choice.
Equipment
Air fryer made of steel and glass (non-plastic)
Parchment paper
Storage
Store the baked pumpkin donut holes in a sealed container on the counter at room temperature for two days, in the refrigerator for a week, or in a freezer bag in the freezer for a month.
š Printable recipe card
Keto Pumpkin Donut Holes
Keto Pumpkin Donut Holes are delicious, gluten-free mini cake donut bites with pumpkin spice and white chocolate icing, easy to make in the air fryer or the oven.
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Ingredients
Instructions
Preheat the air fryer or oven to 180ā (350ā) and line the basket or baking tray of the air fryer with baking paper.
In a medium mixing bowl, add all the pumpkin donut hole ingredients and mix until smooth and combined.
Using a small cookie scoop, scoop nine balls from the dough and place them on the prepared basket or baking sheet, about an inch and a half apart.
Air fry for 7-10 minutes or until the top turns brown, or bake in the oven for 7-12 minutes.
Remove them from the air fryer or oven and let the donut holes cool.
While the donut holes are cooling, melt the white chocolate chips in a glass or microwave-safe bowl for 25 seconds and then in 20-second increments, stirring in between, until the chips are melted.
Scoop and spread the melted white chocolate over the top of the pumpkin donut bites. Serve.
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Comments
Storage: Store the baked pumpkin donut holes in a sealed container on the counter at room temperature for two days, in the refrigerator for a week, or in a freezer bag in the freezer for a month.
Yield: 9 Donut Holes, Servings: 9, Serving Size: 1 Donut HoleNet carbs per donut hole: 2 g, Amounts per serving –
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Portion: 1donut holeCalories: 59kcalCarbohydrates: 3GEgg white: 7GFat: 5GSaturated fat: 2GCholesterol: 4mgSodium: 60mgFiber: 1GSugar: 1G
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