Pumpkin Spice Crullers
Prep Time8 mins
Total Time28 mins
Servings: 6 donuts
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.
Serving: 1donut | Calories: 116.9kcal | Carbohydrates: 7.8g | Protein: 6.5g | Fat: 9.6g | Saturated Fat: 5.4g | Polyunsaturated Fat: 0.52g | Monounsaturated Fat: 2.9g | Trans Fat: 0.3g | Cholesterol: 84.5mg | Sodium: 185.5mg | Potassium: 283.05mg | Fiber: 1.22g | Sugar: 0.35g | Vitamin A: 362.06IU | Vitamin C: 187.47mg | Calcium: 147.72mg | Iron: 0.67mg | Sugar Alcohol: 6g | Net Carbs: 0.56g