Step 1

In a large bowl, measure and sift the almond flour.

Step 2

Next, measure the coconut flour and add it to the bowl with the sifted almond flour.

Step 3

To the large bowl add the baking powder and salt. Set the dry ingredients aside.

Step 4

Make the keto buttermilk by adding vinegar to the heavy whipping cream and set aside.

Step 5

In another large bowl, using an electric beater mix the cream cheese, and sugar substitute until light fluffy.

Step 6

Add the softened butter, and vanilla extract, and beat until well incorporated.

Step 7

To this mixture, add the eggs one at a time, be sure to combine well after each addition.

Step 8

Slowly add all the dry ingredients one tablespoon at a time while continuing to use the mixer.

Step 9

Fold in the keto "buttermilk" and mix until fully incorporated. Set aside.

Step 10

Turn on your electric mini donut maker and lightly grease it with butter or baking spray. You will need to follow the manufactures instruction for your particular brand but generally, you will bake for about 7-10 minutes.

Step 11

For baking, instructions refer to the notes below.

Step 12

You will be piping the donut batter into the donut molds. You can do so by using a piping bag or Ziploc bag with a small slit cut in the corner.

Step 13

While the donuts cool completely on the baking rack make the brown butter icing.

Step 14

Once the glaze is ready and the donuts have had time to cool, dip the donuts in the glaze and return to the cooling rack to allow the icing to set for about 8-10 minutes before enjoying it.

Step 15

Note that donuts are best eaten the same day but you can store leftovers in the refrigerator for up to 2 days or freeze them for up to 3 weeks.

Step 16

Brown the unsalted butter in a small saucepan (preferably a stainless steel pan so it's easier to see when the butter is browning).

Step 17

Over medium heat make sure to stir constantly. The butter will begin to foam and bubble. After 2-3 minutes you should begin to see brown bits on the bottom of the pan. At this point, remove from the heat immediately and continue to stir until the butter begins to lightly brown to a golden amber color.

Step 18

To the hot butter add 3/4 cup confectioners sugar substitute and the room temperature heavy cream. It's important that the heavy cream not be cold otherwise you risk the butter congealing.

Step 19

If the icing is too thick simply add another tablespoon or so of heavy cream.

Step 20

The icing needs to be warm to work well. Once the icing is smooth and loose, begin the process of glazing each donut by dipping then into the icing and then returning to the cooling rack to allow the icing to set.