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Keto Pumpkin Donuts
Silicone Donut Molds https://amzn.to/2OXOMNO

2 Large eggs
1/4 cup Almond Milk https://amzn.to/2IV3eCj
1 1/8 cup Almond Flour https://amzn.to/33hZpPl
2 tbsp Pumpkin Puree https://amzn.to/2owUGum
1½ tsp Baking Powder https://amzn.to/2pYCOJ6
½ tsp Baking Soda https://amzn.to/2J1ky8H
1 tsp Vanilla https://amzn.to/2VPNS7g
2 tbsp Butter https://amzn.to/35It5Ho
¼ cup Powdered Erythritol https://amzn.to/2oUYEx5
¼ tsp Xanthan Gum https://amzn.to/2MJH72A
1/8 tsp Pink Salt https://amzn.to/2MPEbSf
½ tsp ginger https://amzn.to/315n5oH
½ tsp cloves https://amzn.to/2Mp33Qo
1 tsp cinnamon https://amzn.to/2OBDHl7
Butter for greasing

Combine eggs, almond milk, pumpkin, & butter in mixer. In separate bowl, combine all dry ingredients. Slowly add the dry ingredients to the wet ingredients in mixer and combine. Add the Donut Mixture to a large gallon size freezer bag and set aside. Grease your silicone donut molds with chilled butter. Snip off one of the corners of the freezer bag holding the donut batter so that you can pipe it into the donut molds easily. Fill the molds until ¾ full. To even out the batter in the molds, pick up the molds and gently drop them on to the baking sheet. Do not touch the batter. Bake for about 15 minutes at 350 degrees or until firm. Time will vary but a minute or two depending on your oven. If you under bake they will fall apart.

TIP – If you plan to save these and eat over a couple of days, Roll them in sugar the day you plan to eat them. The donuts will absorb the Erythritol & get moist if you roll them in advance.

7 Servings
Macros
169 calories // 14g Fat // 1.6g net Carbs // 5g Protein

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