Keto Pumpkin Protein Donuts

(Low-Carb, High-Protein & Dairy-Free)

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A Protein-Packed Twist on My Original Keto Donuts

If you’ve been following Healthy Ambitions for a while, you might remember my original Vegan Keto Donuts — a recipe that quickly became one of my most popular baked treats!

Well, I decided it was time for a remake. This time, I swapped out the almond and coconut flours for one of my new favorite baking ingredients: Baker Baking Company Protein Flour.

This flour is a low-carb baker’s dream — high in protein, low in net carbs, and it bakes like traditional flour. The best part? You don’t need to mix or sift multiple flours to get that perfect donut texture.

In this updated version, I also used pumpkin purée instead of applesauce, which adds moisture, a subtle sweetness, and a rich fall flavor without adding unnecessary sugar or carbs.

The result?

✨ Soft, cakey, high-protein donuts with warm pumpkin flavor and a perfectly tender crumb.

These are now one of my favorite go-to snacks — whether you’re starting your day with a protein boost or craving a post-workout treat that still fits your macros.

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Why You’ll Love These Keto Pumpkin Protein Donuts

• High-Protein + Low-Carb: Each donut is packed with protein and only a few net carbs — perfect for keto, low-carb, or high-protein lifestyles.
• No Gluten, No Dairy: 100% dairy-free and gluten-free, just like all my favorite Healthy Ambitions recipes.
• Made in Minutes: Using a mini donut maker, you can have warm donuts ready in under 10 minutes.
• Deliciously Moist: Pumpkin purée keeps them soft without needing butter or heavy cream.
• Perfect for Batch Cooking: This recipe makes 24 mini donuts — ideal for freezing or meal prepping for the week!

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Ingredient Swaps: What’s New in This Version

If you’ve made the original vegan keto donuts before, here are the two main swaps:

1. Protein Flour for the Win

Instead of a mix of almond and coconut flour, I used 2½ cups of Baker Baking Company Protein Flour.

This swap:

• Adds more protein (each donut has around 7g!)
• Lowers the net carbs
• Gives the donuts a smoother, less crumbly texture

If you’ve struggled with almond flour donuts being too dense, this flour changes everything. It bakes up light and fluffy — no weird aftertaste, no dry texture.

2. Pumpkin Purée Instead of Applesauce

I replaced the applesauce with ½ cup pumpkin purée.

This adds a richer flavor and more moisture while keeping the recipe fully keto-friendly.

Pumpkin also gives the donuts that golden-orange hue that makes them so perfect for fall!

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Ingredients

Dry Ingredients

• 2½ cups Baker Baking Company Protein Flour
• ½ cup Allulose (or your preferred keto sweetener)
• 2 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• ¼ tsp salt

Wet Ingredients

• ½ cup pumpkin purée (not pumpkin pie filling)
• ½ cup avocado oil
• 4 large eggs
• 2 tsp vanilla extract
• ½ cup unsweetened almond milk

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Instructions

1. Preheat Your Donut Maker or Oven
   • If using a mini donut maker, plug it in to preheat.
   • For the oven, preheat to 350°F (175°C) and grease a 12-cavity donut pan.
2. Mix the Dry Ingredients In a large mixing bowl, whisk together the protein flour, Allulose, baking powder, cinnamon, nutmeg, and salt until well combined.
3. Combine Wet Ingredients In a separate bowl, whisk together the pumpkin purée, avocado oil, eggs, vanilla extract, and almond milk until smooth.
4. Bring It All Together Pour the wet ingredients into the dry mixture and stir until just combined. Do not overmix — the batter should be thick but pourable.
5. Fill and Cook
   • For the donut maker, spoon or pipe the batter into each cavity and cook for 3–4 minutes, until golden.
   • For the oven, bake for 12–14 minutes until a toothpick comes out clean.
6. Cool and Glaze (Optional) Allow the donuts to cool before adding your favorite sugar-free glaze or cinnamon “sugar” dusting made with Allulose and cinnamon.

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Nutrition Information (per donut)

Yield: 24 mini donuts

Serving Size	Calories	Protein	Fat	Net Carbs
1 mini donut	85	7g	5g	2g
24 donuts (total)	2,040	168g	120g	48g

Macros are estimates based on Baker Baking Company Protein Flour and Allulose. Always recalculate using your specific ingredients.

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Storage and Meal Prep Tips

• Store: Keep leftovers in an airtight container in the fridge for up to 5 days.
• Freeze: Freeze in a single layer, then store in a zip bag for up to 3 months. Reheat in the air fryer at 300°F for 2 minutes.
• Glaze Later: If freezing, add glaze or toppings after reheating for best results.

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Topping Ideas

• Classic Cinnamon “Sugar” Donuts: Mix Allulose with a sprinkle of cinnamon and roll each donut while warm.
• Vanilla Glaze: Combine ½ cup powdered Allulose, 2 Tbsp almond milk, and ½ tsp vanilla extract. Drizzle and let set.
• Chocolate Protein Glaze: Mix 1 scoop chocolate protein powder with a little almond milk until smooth and pourable.

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Why Pumpkin Works So Well in Keto Baking

Pumpkin purée is a keto-friendly baking staple that adds texture and natural sweetness without the carbs.

It’s also packed with vitamin A, potassium, and antioxidants — all while being low-calorie.

For every ½ cup of pumpkin, you get:

• Only 5 net carbs
• Added moisture and richness
• A mild flavor that complements warm spices perfectly

This makes it one of my favorite ways to replace higher-carb fruits or starches in baked goods.

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How This Recipe Fits Your Macros

If you’re tracking macros, these donuts are a dream:

• Protein: Each donut has around 7g, helping you hit your protein goals with a satisfying treat.
• Carbs: Only about 2 net carbs per donut — ideal for keto and low-carb lifestyles.
• Fats: The healthy fats from avocado oil help keep you full and energized.

They make a perfect grab-and-go breakfast, midday snack, or even a pre-workout boost without spiking blood sugar.

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More High-Protein Keto Recipes You’ll Love

• Low Carb Chocolate Chip Skillet Cookie
• Keto Blueberry Protein Smoothie

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Final Thoughts

These Keto Pumpkin Protein Donuts are everything I love about fall baking — warm, spiced, fluffy, and totally guilt-free.

By using Baker Baking Company Protein Flour, I was able to create a recipe that feels indulgent but supports my health goals — high in protein, low in carbs, and completely dairy-free.

If you loved my original Vegan Keto Donuts, you’re going to fall head over heels for this new high-protein version.

Bake up a batch this weekend, and let me know in the comments what you think — or tag me on Instagram @HealthyAmbitions so I can see your creations!