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Pumpkin Cream Cheese Doughnuts Eating Right Never Tasted So Good! INGREDIENTS • 3 cup almond flour, sifted • 3 tbsp of cinnamon
• 1 1/2 cup granulated sugar substitute • ½ cup choice of brown sugar substitute • 2 tsp of vanilla extract • 1 cup pumpkin puree (unsweetened) • 6 large eggs Keto Maple Icing • 1 cup powdered sugar-free (confectioners sugar substitute) • 1 tsp cinnamon powder • 8 tbsp heavy whipping cream • 2 tbsp of sugar-free syrup
• 3 tsp of ground ginger • ½ tsp of ground nutmeg • ¼ tsp of ground clove • 3 tsp baking powder • 1/2 tsp of sea salt
• 1 cup unsalted butter, softened • 8 ounces of full-fat cream cheese, softened
DIRECTIONS Preheat the oven to 350°F and grease donut molds. Sift together almond flour, cinnamon powder,groundginger,groundnutmeg,groundclove,bakingpowder,andsaltandsetaside. Beat together thesoftenedbutter,creamcheese,bothsugarsubstitutes,andvanillaextract until light and creamy. Mix in the pumpkin puree. Add eggs one at a time alternating with thedry ingredients,mixing thoroughlyaftereachaddition.Usingapastrybag,pipe thecake batter evenly into the prepared donut pan(s). Bake about 15- 20 min or until an inserted toothpick comes out clean. Allow donuts to cool in molds for 10 min. To make icing, mix the powdered sugar substitute and cinnamon powder in a small bowl. Whisk in the 8 tbsp of heavy whipping creammaking sure to fully incorporate the mixture. Lastly, add 2 tbsp of lakanto sugar-free maple syrup and mix well. If icing is too thick, add another tbsp of heavy whipping cream until softened.
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