Step 1

Preheat the oven to 350 degrees. Even with the non-stick quality of these donut molds, I still recommend lightly spraying non-stick spray to avoid any sticking with the batter.

Step 2

In a large bowl, combine almond flour, coconut flour, baking powder, and salt.

Step 3

In a separate large bowl, add in eggs, monk fruit sweetener, brown Swerve, apple cider vinegar, almond milk, pumpkin puree, extract, and spices. Mix with an electric mixer for 1 minute. Add in dry ingredients and mix until all ingredients are combined.

Step 4

Add donut batter to a piping bag or you could also easily just use a Ziploc bag and cut about 1/2" off the corner to use as a piping bag. Pipe the donut batter into the donut molds, filling 3/4 the way to the top. Place filled molds on a flat baking sheet for better stability when inserting and removing molds from the oven.

Step 5

Bake in preheated oven for 20-25 minutes. You will start to see the top form small cracks—that's how you can tell the donuts are done. Let cool completely for about another 15 minutes before removing the donuts from the silicone molds.

Step 6

While the donuts are baking and cooling, combine the monk fruit and cinnamon for the sweetened cinnamon coating in a shallow dish.

Step 7

Add avocado oil or preferred frying oil to a cast iron skillet or Dutch oven, just enough oil to be about 1 inch deep. Let the oil get nice and hot. After the donuts have cooled off, place donuts in the oil and fry on each side for 10-20 seconds. Remove donuts from oil and toss in granular monk fruit and cinnamon topping. Serve and enjoy!