Add melted butter, granulated sweetener, vanilla extract, almond milk and baking powder. Stir until combined.
Add almond flour and coconut flour. Gently stir to combine.
Grease each donut mold with abundant butter. Fill each mould to ¾ of its capacity.
Bake for 20-25 minutes or until donuts are golden brown on the surface.
Let them cool completely before transferring. When removing from the mold, be careful not to break the donuts. A helpful trick is to use a round knife to lift the donut, moving it all around the mold.
Place all glaze ingredients in a small saucepan over the stove in low heat. Stir until ingredients are melted, about 1-2 minutes.
Take each donut from the flat side and dip it into the glaze. Let it cool for a few minutes before serving.
Notes
Recipe Tips
Store the donuts in an airtight container for up to 5 days in the fridge.
Add ½ teaspoon of ground cinnamon to make a flavor twist.
Sprinkle some shredded coconut or chocolate on top.
Melt ¼ cup of dark chocolate chips with the other glaze ingredients for a chocolate coating.