Preheat your oven to 175°C (350°F) and grease a mini muffin tin well. I use a silicone brush with melted butter; the fat helps create a golden, slightly crisp exterior. You'll smell a faint, nutty warmth as the oven comes to temperature.

In a large mixing bowl, whisk together the dry ingredients: almond flour, coconut flour, erythritol, baking powder, cinnamon, and salt. The mixture should look like fine, pale sand with no visible lumps; the cinnamon will release a gentle, earthy aroma.

In a separate small bowl, whisk the wet ingredients: eggs, melted butter, vanilla extract, and almond milk. The mixture will be a smooth, pale golden-yellow liquid with a rich, buttery scent.

Pour the wet ingredients into the dry ingredients and stir with a spatula until a soft, slightly sticky dough forms. It should pull away from the sides of the bowl but still feel pliable, not stiff. If it feels too dry, add a teaspoon more almond milk; if too wet, add a teaspoon more almond flour.

Scoop the dough into the prepared mini muffin tin, filling each cup about ¾ full. I use a small cookie scoop (about 1½ tablespoons) for even portions. The dough will look slightly rounded and pale beige. Gently press the tops down with your finger so they are level.

Bake for 10–12 minutes, or until the tops are lightly golden and a toothpick inserted into the centre comes out clean. You'll see the edges turn a deep golden brown, and the kitchen will fill with a warm, cinnamon-butter scent. The holes will feel firm but spring back when lightly pressed.

Allow the donut holes to cool in the tin for 5 minutes, then transfer them to a wire rack. While they are still warm (but not hot), combine the coating erythritol and cinnamon in a shallow bowl. Roll each donut hole in the mixture until fully coated. The warm surface will help the coating stick, creating a slightly crunchy, sweet shell.