Preheat the oven to 350 F/180 C.

Then beat the butter with erythritol and salt until it’s smooth. I’m doing it with a fork because I travel too much to have a blender! However, an electric blender would probably save you a ton of time and nerves.

Separate egg yolks from egg whites (either by using a bottle or just the eggshells).

Mix in the egg yolks and cinnamon. Afterward, add coconut and almond flour.

Now mix everything until the dough is crumbly. Then, add almond milk.

Finally, form little doughnuts and place them on the baking tray.

Bake for 12-14 minutes until they’re golden. Let them cool down and dip in chocolate.