Drunkin' Donuts...Pumpkin Donuts with Butter Rum Icing!

Sometimes I lay awake at night inventing recipes. Yes, these are things that keep me up at

night, don't judge. One night I was going through my wish list of what I wanted to do with Pumpkin...I've done the power balls, the muffins, the latte etc. Then it came to me...a delicious donut. And I was going to challenge myself to not only make it grain-free, but also low carb to make it keto-friendly.

I had to think about how I would make it 'moist' (sorry, I know people don't like that word). There's nothing worse than a dry donut (or any other baked good for that matter). I've definitely produced many 'paleo' baked goods that are just disappointing. It had to have the right amount of wet ingredients, a good dose of fats, and not too much coconut flour (a death sentence for baked goods in my opinion).

Then there was the icing. Could I make an icing that didn't contain conventional sweeteners (to keep it keto), and that would compliment the pumpkin flavors. Rum came to mind. And Butter. It was a done deal. 

So here it is. It's full of fall flavors and spices, gives you the feeling of indulging, yet won't wreak havoc with your blood sugar. You won't need to take a nap after. You can let the kids have seconds. It's got HEALTHY fats, so don't be scared. Fiber? Check. Protein? Check.
Enjoy this with an afternoon cup of coffee - I know I will!!

This donut comes in at 3g of net carbs (say what?? compare that to a regular donut at 45-60g of carbs)

For the Dough: (Makes 12 donuts...I had a little left over and made 2 muffins:)
4 eggs
1 cup pumpkin puree (from a roasted pumpkin OR canned, but NOT sweetened)
1/2 cup sweetener (xylitol or erythritol - I used 'Swerve' confectioners)
1 cup plain greek yogurt (if dairy free, use 3/4 cup full fat canned coconut milk)
1 tsp vanilla
1/2 cup melted coconut oil
1/2 tsp salt
1 TBSP cinnamon
1 TBSP pumpkin pie spice
1 tsp baking powder
1/2 cup ground flax seed
1/4 cup coconut flour
1 cup almond flour

Blend together your wet ingredients, then sift your dry ingredients into the wet mixture. Mix them gently until just incorporated. Place into a piping bag or ziploc bag (cut corner) and pipe into your donut tray. Bake at 350 C for 20 min. or until set but not too brown! Turn out onto a cooling rack and cool before icing.
**Note: - you can make these into muffins if you don't have a donut tray!!

Butter-Rum Icing:
-1/2 cup salteed Butter or Ghee (if dairy-free, use 1/4 cup coconut butter and 1/4 cup 
coconut oil) MELTED
-2 TBSP Rum
-1/2 cup sweetener (I used Swerve)
**You can melt these all together on the stove top, or melt the butter in the microwave and then stir together. 
Dip each donut into the warm Rum Butter icing and let cool. 

Nutrition per donut (this will vary slightly based on ingredients used)
Calories- 239
Carbs - 7.2
Fiber-4.2
NET Carbs -3g
Protein-7.5g
Fat-20g