In a large mixing bowl, whisk together the almond flour, baking powder, salt, and granulated erythritol to ensure an even texture and distribution of ingredients.

In a separate bowl, beat the eggs, almond milk, vanilla extract, and melted butter until fully combined and smooth. This helps create a uniform mixture and prevents lumps.

Gradually add the wet ingredients to the dry mixture, stirring continuously until a soft dough forms. If the dough feels too sticky, let it sit for a few minutes to thicken or add a tiny bit more almond flour.

Lightly flour a surface with almond flour and roll out the dough to about ½-inch thickness. If the dough sticks, use parchment paper to roll it out smoothly.

Use a donut cutter or two round cookie cutters (one large for the donut shape and a smaller one for the center hole) to cut out the donuts. Gently lift them and place them on a lined tray.

In a deep, heavy-bottomed pan, heat coconut or avocado oil to 350°F (175°C). Use a thermometer to maintain the right temperature, as too hot will burn the donuts and too low will make them absorb oil.

Carefully drop a few donuts into the hot oil, frying in batches to avoid overcrowding. Let them cook for about 1-2 minutes per side until golden brown and crispy.

Use a slotted spoon to remove the donuts from the oil and transfer them to a plate lined with paper towels to absorb excess oil. Let them cool slightly before adding toppings.

Dust the donuts with keto-friendly powdered sweetener, coat with a cinnamon-erythritol mix, or dip them in a sugar-free chocolate glaze for extra flavor.