Preheat your oven to 350°F and generously grease a 6-cavity donut pan with butter or coconut oil spray.

In a medium bowl, whisk together almond flour, powdered erythritol, baking powder, and salt until completely combined. Break up any clumps in the almond flour.

In a separate bowl, whisk the eggs until smooth, then add melted butter, almond milk, and vanilla extract. Make sure butter isn't too hot.

Pour the wet ingredients into the dry mixture and gently fold together using a rubber spatula until you see a smooth, thick batter with no flour streaks.

Spoon the batter into prepared donut pan, filling each cavity about ¾ full. Gently tap the pan on counter twice to release air bubbles.

Bake for 10-12 minutes until tops spring back when lightly touched and edges are golden brown.

While donuts cool for 5 minutes in the pan, whisk powdered erythritol, heavy cream, and vanilla until smooth and glossy for the glaze.

Remove donuts from pan, dip each top into glaze, let excess drip off, and place on wire rack for glaze to set, about 5 minutes.