About
These pumpkin spice doughnuts are dense and fluffy and topped with pumpkin spice toffee glaze.
Perfect for serving alongside a cup of coffee as an afternoon pick me up.
Ingredients
- 1 cup almond meal finely ground by simple truth
- 3 medium raw egg whole
- ⅓ cup 100% pure erythritol by now
- 3 teaspoon cinnamon
- ½ teaspoon baking soda
- 2 tablespoon unsalted butter
- ⅛ teaspoon salt, sea salt
- 2 teaspoon vanilla extract
- 2 teaspoon lemon juice
- ½ cup almond milk, vanilla or other flavors, unsweetened
- ½ tablespoon almond butter, unsalted
- 1 tablespoon 100% pure erythritol by now
- 1 tablespoon maple flavored syrup by lakanto
- 1 teaspoon ginger, ground
- ¼ teaspoon spices nutmeg ground
Instructions
- Preheat the oven to 340 degrees Fahrenheit and grease a mini doughnut pan with a little butter.
- Add 1/3 cup of erythritol and the butter to a food processor and blend until creamy.
- Add the eggs and blend again until smooth and frothy.
- Add the almond meal, lemon juice, 2 teaspoons of cinnamon, baking soda, 1 teaspoon of vanilla and the salt to the food processor and blend everything to a smooth batter.
- Spoon the mixture into the doughnut mold filling each ¾ full and leaving enough room for the doughnuts to rise.
- Transfer to the oven to bake for 20-22 minutes until golden brown all over and set aside to cool.
- To prepare the doughnut glaze, add the almond milk to a small pan along with the almond butter, remaining erythritol, lakanto syrup, remaining vanilla, remaining cinnamon, ginger and nutmeg. Bring to a rolling boil for a minute then reduce to a simmer. Continue to simmer, stirring regularly until you have a thickened toffee like consistency.
- Spread the glaze liberally over the tops of the doughnuts to serve.
Nutrition Facts
- Servings: 6
- Calories: 200.7kcal/839.7kJ (per serving)
- Fat: 16.4g (per serving)
- Carbs: 19.8g (per serving)
- Protein: 7.3g (per serving)
