Hey there!

So, I know ‘cavemen’ didn’t have donuts or access to products like coconut flour thousands of years ago, but modern-day health foodies DO, therefore, I have created these delectable sugar-free pumpkin donuts so we might all enjoy a guilt-free dessert.

Before you turn your nose up at these treats, you should know that they are SUPER tasty and have won approval by a number of folks in the MidWest. That’s pretty special, in case you’re wondering.


AND, they still taste indulgent as they’ve been sweetened with stevia – a low-glycemic liquid sweetener.

Note, if you’d like to veganize these, substitute 2 Tbsp of ground flax mixed with 6 Tbsp water (stirred, then thickened for ~ 3 minutes) for the two eggs. Do keep in mind, though, they’ll likely have a different texture as eggs and coconut flour work wonderfully together.

Of course, a bounty of vegan donut variations will be posted in the near future. I just adore my donut pan. 😉


Anyways, I hope you enjoy these pumpkin spice donuts and share this recipe with your friends and family. Everyone needs a healthy donut option, yes?


Sugar-Free Pumpkin Donuts {Paleo, Low-Glycemic, GF, DF}

Serves: 10

Preparation Time: 30 Minutes


  • 2 Eggs (or substitute 2 Tbsp Flax + 6 Tbsp Water, mixed)
  • 3/4 cup Pumpkin Puree
  • 1 tsp Pure Vanilla Extract
  • 1/2 Tbsp Pumpkin Pie Spice
  • 1/4 Cup fresh Almond Milk
  • 10-12 Drops of NOW brand Stevia (more for alternative brands)
  • 1 1/2 cup Blanched Almond Flour
  • 1/4 cup Coconut Flour
  • 1/2 tsp Salt
  • 3 tsp Baking Powder
  • 2 Tbsp Organic Coconut Oil, melted


  1. In a large mixing bowl whisk the eggs with the pumpkin until smooth.
  2. Add the vanilla and pumpkin pie spice, and whisk again until smooth.
  3. Add the stevia and almond milk, and whisk again until smooth. You can also use a hand mixer for this if you cannot get the batter smooth enough with a whisk.
  4. Add the almond flour to the mixture and whisk again until completely smooth. You don’t want to see any lumps or bumps.
  5. Repeat with the coconut flour, being sure all flour is evenly dissolved.
  6. Add the salt and baking powder, and whisk until smooth.
  7. Add the melted coconut oil, and whisk again until your batter is smooth and creamy, and all the oil is combined into the batter.
  8. Drop a small amount of coconut oil (teaspoon or less) into each donut mold in your donut maker. If using a donut baking pan, be sure to grease each mold with coconut oil.
  9. Plug in your donut maker, and allow the temperature to rise for a minute or so. If using an oven, you will want to bake the donuts at 375 degrees.
  10. Scoop a large spoonful or two of batter into a piping bag, and carefully pipe the batter into each donut mold. For fluffy donuts, be sure to really fill the mold. They won’t rise very high if you only fill the mold 3/4 of the way full.
  11. Close the donut maker, and allow the donuts to bake for 3-4 minutes. Carefully flip your donuts with the tool provided in the donut maker box, close the lid and bake for an additional 3-4 minutes. If baking in the oven, bake donuts for 12-15 minutes, being sure to start checking them at 10 minutes.
  12. Remove donuts, and allow to cool on a baking sheet lined with parchment paper.
  13. Once cool, you can drizzle them with raw chocolate or sprinkle them with vanilla SunWarrior protein powder like I did. (It makes them taste like powdered donuts!)


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