Keto Pumpkin Donut Holes are yummy, gluten-free, pumpkin spice mini cake donut bites with white chocolate frosting, simple to make in the air fryer or the oven.
A quick and easy-to-prepare, low-carb treat for fall or anytime of year when you're having a pumpkin spice craving.
As the fall season approaches, indulging in the 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 have less than 3 grams of net carbs per donut hole, so that you can satisfy your sweet tooth without the carb overload.
So put on your apron and get ready to indulge in the perfect autumn treat!
My Keto Pumpkin White Chocolate Chip Muffin recipe on this site inspired this.
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Ingredients
Pumpkin Donut Hole Ingredients
Frosting Ingredients
Keto Pumpkin Donut Holes
- ⅓ cup Blanched Almond Flour
- ¼ cup Protein Powder, unflavored or vanilla
- 1 tablespoon Pumpkin Purée
- 3 ½ tablespoons Sour Cream, or Plain Greek Yogurt
- 1 teaspoon Baking Powder
- 3 tablespoons Low Carb Sweetener
- 1 teaspoon Pumpkin Spice
Frosting
- 3 tablespoons Sugar-Free White Chocolate Chips
See the printable recipe card for nutritional data and more information.
Jump to RecipeInstruction
Preheat the air fryer or the oven to 350℉ (180℃) and line the air fryer basket or baking tray with parchment paper.
In a medium-sized mixing bowl, add all the pumpkin donut hole ingredients.
Mix the dough until smooth and combined.
Using a small cookie scoop, scoop out nine balls of the dough and place them onto the prepared basket or baking tray about an inch and a half apart.
Air fry for 7-10 minutes or until the tops are browning, or bake in the oven for 7-12 minutes.
Remove from the air fryer or oven and let the donut holes cool.
While donut holes are cooling, melt the white chocolate chips in a glass or microwave-safe bowl for 25 seconds, then in 20-second increments, stirring in between, until the chips are melted.
Spoon and spread the melted white chocolate over the tops of the pumpkin donut bites.
Serve.
Substitutions
- White Chocolate Frosting - instead of white chocolate chips, you can make a cream cheese frosting by whipping cream cheese, vanilla extract, and sweetener of choice.
Equipment
Steel and Glass Air Fryer (non-plastic)
Storage
Store the baked pumpkin donut holes in a sealed container on the countertop at room temperature for two days, in the fridge for one week, or in a freezer bag in the freezer for one month.
📖 Printable Recipe Card
Keto Pumpkin Donut Holes
Ingredients
Pumpkin Donut Holes
- ⅓ cup Blanched Almond Flour
- ¼ cup Protein Powder unflavored or vanilla
- 1 tablespoon Pumpkin Purée
- 3 ½ tablespoons Sour Cream or Plain Greek Yogurt
- 1 teaspoon Baking Powder
- 3 tablespoons Low Carb Sweetener
- 1 teaspoon Pumpkin Spice
Frosting
- 3 tablespoons Sugar-Free White Chocolate Chips
Instructions
- Preheat the air fryer or oven to 350℉ (180℃) and line the air fryer basket or baking tray with parchment paper.
- In a medium-sized mixing bowl, add all the pumpkin donut hole ingredients and mix until smooth and combined.
- Using a small cookie scoop, scoop out nine balls of the dough and place them onto the prepared basket or baking tray about an inch and a half apart.
- Air fry for 7-10 minutes or until the tops are browning, or bake in the oven for 7-12 minutes.
- Remove from the air fryer or oven and let the donut holes cool.
- While donut holes are cooling, melt the white chocolate chips in a glass or microwave-safe bowl for 25 seconds, then in 20-second increments, stirring in between, until the chips are melted.
- Spoon and spread the melted white chocolate over the tops of the pumpkin donut bites. Serve.
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Notes
Nutrition
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