Preheat your oven to 350 degrees F and grease your donut pan very well. It is important to grease your pan well to ensure that your donuts come out easily and don’t break.
In a large mixing bowl you will whisk together all of your dry ingredients (almond flour, 1/3 cup sweetener, baking powder, cinnamon, and salt).
Next, in a medium mixing bowl you are going to whisk together all of your wet ingredients (melted butter, almond milk, vanilla extract, and eggs).
Then, pour your wet mixture into your dry mixture and stir until well incorporated - you should have no clumps left. Transfer your batter into your donut pan. Each cavity should be 3/4 full. I usually use a regular spoon to get the mixture into the cavity then smooth it with the back of my spoon.
Bake in your preheated oven for 16-18 minutes or until golden brown. If you are using a regular size donut pan you will need to bake for a couple minutes longer. Once out of the oven, let cool COMPLETLEY before removing from your donut pan.
Let’s make our cinnamon sugar topping, in a bowl mix together your monk fruit and cinnamon until well incorporated and melt your butter in a separate bowl.
Once your donuts have completely cooled, removed them from your pan. I find the easiest way to remove them is using a butter knife to get underneath them and loosen then before pulling them out. Dip in your melted butter then cover in your cinnamon sugar mixture and enjoy!