Pumpkin Spice Donuts Recipe

4g
Net Atkins Count ^TM

Prep Time: 10 Minutes
Style:American
Cook Time: 25 Minutes
Phase: Phase 2
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

4.2g

Protein

8.3g

Fat

5.1g

Fiber

127.7cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

0 1/2 cup
2 large
0 3/4 cup
0 1/3 cup
0 1/24 pinch
2 tablespoon
1 tsp
0 1/2 cup
2 tbsp
0 1/2 tsp
0 1/2 tsp
1 1/2 tsp
1 tsp
0 1/8 tsp

DIRECTIONS

These doughnuts are acceptable for Phase 1 except they are a little high in NC for a treat (treats should be kept to 3g NC or less). The good news is that each serving contains 1.1g FV or Foundation Vegetables. You can also make them into mini doughnuts (see below) or doughnut holes (use a mini doughnut pan or drop by 2 tablespoonfuls into a mini muffin tin).

Preheat oven to 375°F and grease a 6-well doughnut pan.
In a medium bowl whisk to combine the pumpkin, eggs, coconut milk, granular sugar substitutes, melted butter, and vanilla.
In a separate bowl blend together the coconut flour, flax meal, baking powder, salt, ground cinnamon, ground ginger, and nutmeg. Add this mixture to the wet mixture until thoroughly incorporated and spoon into the wells of the baking pan. The wells should be overflowing but the batter is thick enough to stay within the wells.
Bake for 25-30 minutes until cooked through. Allow to cool in the pan for 5 minutes then flip over onto a baking rack to continue cooling. Dust with powdered erythritol or make a quick glaze with 2 tablespoons powdered erythritol and 1-2 teaspoons lemon juice or water. Makes 6 doughnuts, 1 serving = 1 doughnut. For the mini doughnuts or doughnut holes the recipe makes about 15 doughnuts at 1.5g NC each.

Cooking Tip

For a fancier presentation, drizzle these donuts with some melted sugar free chocolate or if making donut holes dip fully in melted chocolate once they have cooled.