Step 1

Preheat the oven to 350°F, and lightly coat 32 mini donut cups with nonstick cooking spray.

Step 2

To prepare the donuts, whisk together the flour, baking powder, baking soda, nutmeg, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, vanilla extract, and liquid stevia. Stir in the Greek yogurt. Stir in the vinegar and ½ cup of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)

Step 3

Transfer the batter to a large zip-topped plastic bag, and cut off one corner, Pipe the batter into the prepared donut cups. Bake at 350°F for 13-16 minutes or until the tops are firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack to cool completely.

Step 4

Just before serving, prepare the glaze. Add the raspberries to a blender or food processor, and pulse until they form a smooth purée. For the smoothest glaze, gently press the purée through a fine mesh strainer or sieve with the back of a spoon to remove the seeds. Stir together the confectioners’ style erythritol and 7 teaspoons of raspberry purée (or use less purée for a thicker glaze, or use more purée for a thinner glaze). Working with one donut at a time, dip one side into the glaze, gently shake the donut to remove the excess, and return to the wire cooling rack. Repeat with the remaining donuts and glaze.