Try this easy sugar-free pumpkin spice chai donut recipe, perfect for a low-carb fall treat. These donuts are made with chai spices and pumpkin puree, offering a flavorful option without added sugars.
Preheat your oven to 350°F. In a large bowl, whisk together the dry ingredients until fully combined.
1.5 cups almond flour, ¼ cup brown sweetener, 2 teaspoon masala chai spice, 2 teaspoon pumpkin pie spice, 2 teaspoon baking powder, ½ teaspoon xanthan gum
Add the wet ingredients and mix with a rubber spatula until the batter is smooth and no dry ingredients are visible.
4 large eggs, ¼ cup unsalted melted butter, 1 teaspoon vanilla extract, 2 tablespoon pumpkin puree
Transfer the batter to a piping bag or freezer bag with the corner cut off. Pipe the batter evenly into a well-greased donut pan. Flatten the tops with a wet finger to remove ridges.
Bake at 350°F for 16-18 minutes, until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes, then gently loosen with a small rubber spatula and transfer to a cooling rack.
Once cooled, brush the donuts with melted butter. Combine sweetener and pumpkin spice in a bowl, then roll the donuts in the mixture until fully coated. (see notes)
½ cup granulated sweetener sugar substitute, 1 tablespoon pumpkin pie spice, 2 tablespoon unsalted melted butter
Refer to the detailed video instructions if further clarification is needed.
Video
Notes
Adjust Coating: For a lighter coating, use less sweetener or spice. For more flavor, add extra spices to the coating mix.[mailerlite_form form_id=2]