Preheat and prep: Heat your oven to 350°F (175°C). Grease a mini muffin tin or mini donut pan well, or use silicone for easier release.
Mix dry ingredients: In a bowl, whisk 1/3 cup coconut flour, 1/4 cup almond flour (optional but recommended), 1/3 cup granulated sweetener, 1 tsp baking powder, 1/2 tsp cinnamon, and a pinch of salt until no lumps remain.
Blend wet ingredients: In another bowl, whisk 3 large eggs, 1/4 cup melted butter, 1/4 cup unsweetened almond milk, and 1 tsp vanilla until smooth.
Combine: Stir the wet into the dry.
Let the batter sit for 2–3 minutes so the coconut flour hydrates. The batter should be thick like muffin batter; if too thick, add 1–2 tsp more milk.
Fill the pan: Spoon or pipe the batter into your pan, filling each well about 3/4 full. Smooth the tops with a moistened finger if needed.
Bake: Bake 10–12 minutes, or until the tops spring back and a toothpick comes out clean.
Don’t overbake—coconut flour dries quickly.
Cool slightly: Let them rest in the pan for 5 minutes, then transfer to a rack. They’ll firm up as they cool.
Make the coating: Mix 1/4 cup granulated sweetener with 1 tsp cinnamon. Lightly brush each warm donut bite with melted butter, then roll in the cinnamon “sugar.”
Serve: Enjoy warm or at room temperature.
They’re great plain, too, if you want to skip the coating.