Preheat your oven to 425°F (220°C) and line a baking pan with parchment paper.

In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, psyllium husk, and xanthan gum.

In a small saucepan, bring water to a boil. Lower the heat to medium-low, then add the oil and Erythritol. Incorporate a tiny pinch of salt and whisk well.

Gradually stir in the flour mixture until a sticky dough forms.

Remove from heat and let it cool for 5 minutes.

Slowly mix in the beaten eggs to form an elastic dough.

Gently fold in the vanilla extract.

Let the dough rest for 15-20 minutes.

Form the dough into 1-inch balls and place them on the prepared pan, allowing space for expansion. Use almond flour for dusting if the dough is sticky.

Bake for 15 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (180°C) and continue baking for another 10-15 minutes until golden.

Allow the donut holes to cool in the pan for 10 minutes, if possible.

Combine granulated Erythritol and cinnamon on a shallow plate.

Place powdered Erythritol on a separate plate.

Brush each donut hole with melted butter, then roll in powdered Erythritol and the cinnamon-sugar mixture to coat evenly.