"Looking for a Fall inspired keto donut to dunk in your morning coffee? Try this Keto Pumpkin Spice Donut recipe. This is a low carb version of the old fashioned cake donut with a pumpkin twist!"
1. Preheat the oven to 350 degrees. In a small bowl, whisk together almond flour, coconut flour, monk fruit, baking powder, salt, baking soda, xanthan gum and nutmeg. Set aside.
4. Using an electric mixture, beat the mozzarella cheese into the wet mixture and slowly pour in the dry ingredients into the wet pumpkin mixture. Keep mixing until uniform.
5. Grab about a 2 inch in diameter sized ball of pumpkin donut dough and press into a greased donut pan. Form the dough into each ring. Bake at 350 degrees for 12 to 14 minutes.