Grease your donut pan with butter or coconut oil and preheat your oven to 350 F.

For the donuts, stir together your coconut flour, monk fruit sweetener, cocoa powder, baking soda, ground cinnamon, and fine sea salt in a medium mixing bowl until well combined.

When it’s fully stirred, add your eggs one by one, then your unsweetened almond milk, butter or coconut oil, and vanilla extract, and mix until the ingredients are thoroughly combined.

Fill each container of the donut pan about 2/3 full with your donut batter and bake in the oven for about 20 minutes. When done, transfer the donuts to a cooling rack before glazing them.

While your chocolate-glazed donuts cool, make your chocolate glaze by mixing heavy cream, monk fruit sweetener, and chopped chocolate in a heat-safe container set over a pan of boiling water.

Heat this glaze on low while gently stirring to combine all ingredients. Once done, remove from the heat, add your vanilla extract, and stir using a spatula.

Dip each of your chocolate-glazed donuts into the glaze and place them on a serving plate. Bon appetit!

Any chocolate-glazed donuts are best eaten right away. However, you can store them for a day or two in a paper bag rather than a glass container or plastic bag.

The reason is the paper bag sucks the moisture and the plastic bag makes them soggy. No one likes a soggy donut!

You can also freeze and keep them for a few months before thawing at room temperature. Enjoy!