Tasty! This has been a go-to dish in our household for quite some time

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

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

In another bowl, mix the almond milk, eggs, vanilla extract, and melted butter until well combined.

Pour the wet ingredients into 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.

Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack.

While the donuts are cooling, prepare the glaze by warming the sugar-free maple syrup in a small saucepan over low heat.

Once the donuts are cool, dip the tops into the warm maple syrup glaze and place them back on the wire rack to set.

For a nut-free version, try using sunflower seed flour instead of almond flour. You can also add a pinch of nutmeg or ginger to the batter for a spiced donut variation. If you prefer a chocolate glaze, melt some sugar-free chocolate chips and dip the donuts instead of using the maple syrup glaze. For added texture, sprinkle chopped nuts or unsweetened coconut flakes on top of the glaze before it sets.