Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the almond flour, granulated sweetener, baking powder, and sea salt until blended.

In a separate bowl, combine the eggs, almond milk, vanilla extract, and melted coconut oil or unsalted butter, whisk until smooth.

Pour the wet ingredients into the dry mixture and stir gently until a thick dough forms.

Using a tablespoon, portion the dough and roll it into 1-inch balls, placing them on the lined baking sheet.

Bake for 10-12 minutes until tops are firm and lightly golden.

In a bowl, whisk together powdered erythritol, almond milk, and vanilla extract for the glaze.

Once baked, let the donut balls cool on the sheet for 5 minutes, then dip them into the glaze.