Keto Pumpkin Spice Donuts

Ingredients

2 ½ cups finely ground almond flour (280 g)
¼ teaspoon baking powder (1.25 ml)
½ teaspoon baking soda (2.5 ml)
¼ teaspoon salt (1.25 ml)
2 eggs, separated
¼ cup unsalted butter, melted and cooled to room temperature (60 g)
3/4 cup organic pumpkin puree
½ teaspoon vanilla extract (2.5 ml)
2 Tablespoons monk fruit
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon allspice
⅛ teaspoon ground cloves
In a large bowl, whisk together egg yolks, butter, pumpkin, vanilla extract, spices, and monk fruit until smooth.
Gently fold the egg whites into the egg yolk mixture.
Gently fold the dry ingredients and the egg yolk mixture together.

Heat oven to 375°F/190ºC
Lightly butter/grease the donut pan.
In a large bowl, whisk together egg yolks, butter, pumpkin, vanilla extract, spices, and monk fruit until smooth.
Gently fold the egg whites into the egg yolk mixture.
Gently fold the dry ingredients and the egg yolk mixture together.
Whisk together almond flour, baking powder, baking soda and salt. Set aside.
Using an electric mixer, whisk egg whites until stiff peaks form.
Spoon the thick batter into the donut pan, using ¼ to 1/3 cup of batter for each donut.
Bake until the donuts are lightly browned on top and a toothpick inserted into a donut comes out clean, 15 to 17 minutes.
Allow donuts cool for 10 minutes in the pan before removing.
Continue cooling the donuts on a wire rack.
In a small bowl, whisk together Swerve and cinnamon. Spray each donut with Primal Kitchen Avocado Oil Spray
Roll each donut in the sweetened spice mixture.coating completely
Store in an airtight, covered container for a week.
Enjoy!