Delicious! This has been a regular favorite in our home for weeks

Preheat your oven to 350°F (175°C) and lightly grease a donut pan.

In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, cinnamon, and salt.

In another bowl, beat the eggs, then add the almond milk, vanilla extract, and melted butter. Mix until well combined.

Add the wet ingredients to the dry ingredients and stir until a smooth batter forms.

Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full.

Bake for 15-18 minutes, or until the donuts are golden brown and a toothpick inserted into the center comes out clean.

While the donuts are baking, mix the erythritol and cinnamon for the coating in a shallow dish.

Once the donuts are done, let them cool slightly before removing them from the pan.

While still warm, gently coat each donut in the cinnamon sugar mixture.

Serve warm and enjoy!

For a chocolate twist, add 2 tablespoons of unsweetened cocoa powder to the dry ingredients. If you have picky eaters, consider making a simple glaze with powdered erythritol and a splash of almond milk to drizzle over the top. You can also add a pinch of nutmeg or cardamom to the batter for a spiced variation. For a dairy-free version, substitute the butter with coconut oil.