Preheat oven to 350F. Prep the dry ingredients by mixing the almond flour, flaxseed meal, erythritol, cocoa powder, baking powder, and salt.

In a separate bowl, combine all the wet ingredients. Melt the coconut oil and mix in the eggs, coconut milk, vanilla, and food coloring.

Slowly incorporate the wet ingredients into the dry mixture, mixing well to remove any lumps.

Once the mixture is thoroughly combined, pour it into a plastic bag. Cut a small hole in the corner of a plastic bag and use it to pipe the batter into each indent of a mini donut tray.

Bake for 13–15 minutes or until a toothpick comes out clean. If making larger-sized donuts, factor in 18–20 minutes for the baking time.

While the donuts are in the oven, we can create the icing. Start by using a coffee or spice grinder to powder the erythritol. Let powder settle before removing lid.

Once powdered, add all of the icing ingredients and whisk everything together until well combined. Use a container that's small enough to submerge the donuts but large enough not to make a mess.

Once the icing is complete, and donuts are out of the oven, dunk each donut. Let the icing harden by placing them in the refrigerator.

These can be served as a fun appetizer or a romantic dessert. They can also be decorated or colored differently for different occasions. Enjoy!