Low Carb Pumpkin Fudge Donuts

By aerin8

http://247lowcarbdiner.blogspot.com/2013/11/pumpkin-fudge-mini-doughnuts.html

Ingredients

• 5 eggs
• 1 cup of canned pumpkin puree
• 1/4 cup coconut oil , melted
• 1/4 tsp stevia or sweetener equivalent to 1/4 cup
• 1 tsp vanilla
• 1/2 cup coconut flour
• 1/4 cup finely shredded coconut
• 1 tbsp pumpkin pie spice
• 1/2 tsp baking soda
• Powdered sweetener (Swerve)

Details

Preparation time 5mins
Cooking time 20mins
Adapted from 247lowcarbdiner.blogspot.com

Preparation

Step 1

Break eggs into a medium bowl. Whisk well. Stir in the pumpkin, coconut oil, stevia and vanilla. If the coconut oil solidifies, warm the mixture in the microwave for 20-30 seconds. Add coconut flour slowly, stirring well to incorporate. Add in the coconut, spice blend and soda.

Place the batter in a doughnut appliance or oiled mini doughnut pan. Bake 4 minutes in the appliance or 15 –20 minutes in a 325 degree oven. Dust with powdered sweetener before serving.

Options:
· Add 2 tbsp cocoa nibs to the batter.
· Instead of powdered sweetener, brush with butter and coat with a mixture of cinnamon and granulated
sweetener


Pumpkin Fudge Doughnut Frosting (a.k.a. Pie Filling)

1 cup sugarfree chocolate chips
15 oz pumpkin puree
2 tsp cocoa powder
1 1/2 tsp vanilla
1-2 packets stevia
1/8 tsp salt
Whipped cream for garnish

Over low heat, melt chocolate chips. In a medium bowl, combine melted chocolate, pumpkin puree, cocoa powder, vanilla, stevia and salt. Combine all the ingredients and adjust for sweetness. Chill, then spoon onto doughnuts or muffins. Smooth with the back of a spoon. (or your fingers) Use a clean pen to create the hole in the frosting, or just leave it capped.