Noticing that this yr I have been seeing pumpkin spice all over the place I look. Final yr folks have been asking for keto apple cider donuts on the bakery so I figured that out. So I figured this yr I’d work out a pumpkin spice donut utilizing my apple cider donut recipe. Turned out nicely and only some tweaks I’d make when making them a second time.
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Keto/Low Carb Pumpkin Spice Donut Components
5 oz./160 g/10 Tbs. Softened Butter
144 g/3/4 Cup Golden Monkfruit/Erythritol Mix
2 Eggs (room temp.)
6 oz./3/4 Cup Pumpkin Puree
1 tsp. Vanilla Extract (or pumpkin or caramel)(non-obligatory)
90 g/1 Cup + 2 Tbs. Vanilla Whey Protein Isolate
45 g/6 Tbs. Coconut Flour
15 g/3 Tbs. Entire psyllium husk/(1 1/2 Tbs. powdered psyllium husk)
4 g/1 tsp. Xanthan Gum
4 g/1 tsp. Baking Powder
2 g/1/2 tsp. Baking Soda
4 g/1 tsp. Floor Cinnamon
6 g/1/2 T Pumpkin Pie Spice (non-obligatory to style)
Coating: (non-obligatory)
120 g/1 Cup Powdered Sweetener
2-4oz./1/4 Cup-1/2 Cup Various Milk of alternative
1/4 tsp. Floor Cinnamon
Macros: 1 of 13 (15) with all of the icing
140 Energy (120)
10 g Fats (9)
30 g Whole Carbs (26)
4 g Fiber (3)
24 g Sugar Alcohol (21)
2 g Internet Carbs (2)
8 g Protein (7)
Weblog Hyperlink to Full Recipe- https://www.ketoupgrade.information/put up/gluten-free-keto-low-carb-pumpkin-spiced-donuts
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