Pumpkin Spice Crullers
Serving: 6 donuts
Calories: 116.9kcal
Equipment
- Cruller shaped silicone donut pan or Mini Bundt pan
Ingredients
- 1 eggs large
- 2 ounces unsalted butter melted
- 3 Tbsp granulated sweetener divided
- 1/2 tsp pure vanilla extract
- 1 serving Pumpkin Spice Caramel Keto Chow (or 1 scoop)
- 1 tsp pumpkin pie spice divided
- 1/4 tsp baking powder
Instructions
- Oil or butter the bundt pans and preheat the oven to 325 degrees.
- Mix together the eggs, butter, 1 tablespoon of the sweetener, and the vanilla extract in a medium mixing bowl.
- Then mix in the keto chow, 1/2 teaspoon of the pumpkin spice, and the baking powder.
- Fill the donut molds and bake for 15-20 minutes until they are golden brown.
- Allow to cool slightly while you mix the remaining 2 tablespoons of granulated sweetener, and 1/2 teaspoon pumpkin pie spice together in a small bowl.
- While the crullers are still slightly warm roll each one in the spiced sweetener.
- Serve warm or cold.
Photos by Sarah DeYoung Photography
Is the mix suppose to have a play-doh type texture as opposed to a batter to be poured. Fill to half was unclear as the mix was more of a dough for me.