Instructions:
Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with parchment paper.
In a large mixing bowl, whisk together the almond flour, coconut flour, granulated erythritol, baking powder, ground cinnamon, and salt.
In a separate bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until well combined and a dough forms.
Scoop the dough into the prepared mini muffin tin, filling each cavity about 3/4 full.
Bake in the preheated oven for 12-15 minutes, or until the donut holes are set and lightly golden brown.
While the donut holes are baking, prepare the cinnamon sugar coating. In a shallow bowl, mix together the granulated erythritol and ground cinnamon.
Once the donut holes are baked and still warm, dip each one into the melted butter, then roll it in the cinnamon sugar coating until evenly coated.
Place the coated donut holes on a wire rack to cool slightly before serving.
Nutrition information (per serving, based on 12 servings):
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