Preheat the oven to 350F.

In a large bowl, mix together almond flour, Besti Monkfruit Erythritol Blend, baking powder, and salt.

In a smaller bowl, whisk together melted butter, eggs, unsweetened almond milk, and some vanilla extract.

Add the wet mixture to the dry, and stir well to combine.

Spoon the batter into the cavities of a well-greased six-hole donut pan. 

Bake for 20 minutes or until dark golden brown. Let cool in the pan and then turn out onto a wire cooling rack.

To make the caramel glaze, mix Choc Zero Caramel Syrup, butter, and unsweetened almond milk together in a small saucepan. Heat over a low heat until fully combined. Let cool slightly before drizzling over the cooled donuts.

Store in an airtight container.