vegan pumpkin donuts 

VEGAN • LOW CARB • PROTEIN • DELICOUS•


Okay so the original pumpkin recipe is from meat free keto! I love all of her recipes and have made many of them before but these pumpkin donuts are SO good and I was so excited that she had a recipe I could go off of! I decided to add pumpkin seed protein to mine & I had to double the recipe because my donut tray is much bigger. 

This is going to be a really quick post so I apologize but I wanted you guys to have the recipe! 

Ingredients: 

  • 4 tblsp flax seed meal
  • 1/2 C water (slightly less) 
  • 1/2 C coco flour 
  • 1 C pumpkin purée 
  • 2 tbs pumpkin seed protein (can sub for other proteins) 
  • 2tsp pumpkin spice 
  • 1tsp cinnamon 
  • Baking soda 
  • 4tbs coconut oil 
  • 2 tsp sweet leaf ( sweetener of choice)

Chocolate Drizzle: 

Directions:

  1. Preheat oven to 400, grab two bowls, all your ingredients, your donut try and any other supplies you may need. 
  2. Start by mixing together the flax seed meal with the water. This is like making a flax egg, I find that if you don’t add all of the water it makes it a little gooey-er and more egg like.( maybe leave about 1 tbs)  You have to let this sit for about 5 minutes. 
  3. In another bowl add your dry ingredients, coconut flour, protein, baking soda, sweetener of choice*, pumpkin spice and cinnamon. Mix until all ingredients are well incorporated.
  4. Now to the flax mixture add the pumpkin purée and mix. 
  5. Slowly incorporate the dry ingredients with the wet. Then add your coconut oil 1 tbs at a time and mix. ( Make sure coconut oil is liquid) 
  6. Grab your donut tray and add some coconut oil to each donut hole to prevent mixture from sticking. 
  7. I was able to actually roll the “dough” with my hands and then place it into the tray. Make sure to fill the tray to the top and that the whole donut is one- no wholes or empty spaces. 
  8. Pop them in the oven for about 32-35 minutes or until you see the edges are separated from the sides. I found that leaving them in for a bit longer make them a little fluffier inside. 
  9. Optional Chocolate Drizzle: about 10-15 minutes before the donuts are done I got a small saucepan and filled it with water. I placed a heat resistant glass bowl over the top and let the water come to a boil below. Then I added about 1 bar of chocolate and mixed it as the water boiled below and melted the chocolate. I did not add anything to the chocolate, I just simply melted it.
  10. Once the donuts are done, I let them cool in the tray for a few minutes and then popped them out onto some parchment paper to get their drizzles. 
  11. Once the donuts have cooled a bit, start drizzling as you please! 
  12. Last step if you added the drizzle is to put them in the refrigerator to let the chocolate set! 
  13. Enjoy! 

* if you are using a liquid sweetener I would add this to the flax mixture along with the pumpkin and possible add a little less water depending on how much liquid you are adding. 

    Macros for the whole batch:

    • 1354 calories 
    • 87 g fat
    • 36 net carbs
    • 48 g protein 

      Makes about 7 donuts if you used the same tray as me, so for 1 donut =

      • 193.4 calories
      • 12.4 g fat 
      • 5.1 net carbs 
      • 6.8 g protein 

        If you guys have any questions or if you decide to make it then tag me! I’d love to see everyone’s creations! 

        superfood cookie dough bites

        There is something about cookie dough that brings me back to my childhood. When I was in elementary school we were able to leave school for lunch and we would all go to the little deli in town on the corner of Main Street. It was awesome to have freedom like that at such a young age. But the best part was that you could buy a nice chuck of frozen cookie dough for 50 cents! Was it safe to eat? …not really sure about that one but I’m still alive so I say who cares! 

        Anyway since being vegan and on a ketogenic diet, cookie dough is basically non existent. I have been cravingggg it though. There are a lot of recipes out that where you can use chickpeas as a substitute. But when your eating low carb and high fat, chickpeas don’t fit into the equation. So how are these amazing superfood cookie dough bites made? 

        I first found a similar recipe on Mind Body Green for superfood cookie dough but again I had to leave out most of the ingredients… regardless I was inspired. I combined a few of my fat bomb recipes with this superfood recipe and a new delicious recipe has been made! 

        Equipment:

        • food processor (not necessary but if you have one why not) 
        • your hands
        • a big bowl
        • measuring tools 
        • container to store (if you dont eat them all in one sitting) 

        Ingredients:

        • 3 C shredded unsweetened coconut shreds
        • 1 C almond flour (could also use coconut flour or hazelnut flour) 
        • 1/4 C cacoa nibs 
        • 1 C coconut oil 
        • 2 tbs vanilla extract 
        • 1 tbs stevia (or however much you prefer) 

        Added Ingredients:

        • 1/2 tbs moon juice beauty dust 
        • 4 scoops of moon juice mushroom protein powder ( can sub for any low carb protein powder) 

        **** if you aren’t using any protein powder, use less coconut oil or more almond flour*****

          1. First thing I did was add my “dry” (coconut shreds, almond flour, beauty dust, mushroom protein, stevia) ingredients and make sure they were mixed well. (You can do this by hand or in the food processor) 
          2. Next I added the vanilla extract and coconut oil slowly and began to mix evenly by hand. (Again you can throw it all in the food processor if you have one) 
          3. Last step is mixing in the cacoa nibs, I personally wouldn’t use the food processor for this step because it may grind them up. I just hand kneaded them in to make sure they were evenly spread 
          4. I hand rolled (40) little dough bites and placed them in a pyrex container and then placed them in the freezer to set overnight. 

          Nutrition:

          Superfoods! There is so much information about all of these ingredients so I decided to link some articles for you guys rather then me retype everything out: coconutalmonds, mushroom protein, cacoa nibs, stevia, beauty dust

          Macros: 

          Batch= 4184 calories/ 405g fat/ 70g protein/ 14 net carbs 

          *i divided mine into 40 cookie dough bites*

          1 cookie dough bite= 104 calories/ 10g fat/ 1.8g protein/ .35 net carbs 

            Final thoughts:

            I love how these turned out but I think next time I might had more coconut oil. For all of my keto-ers out there these are indeed fat bombs… just didn’t call them that because I didn’t want to scare anyone away.  Macros at the bottom of the page! Once they are set and frozen they are like a dream, I am really loving the texture. Enjoy!