Preheat and prep: Heat your oven to 350°F (175°C) or preheat your air fryer to 320°F (160°C). Line a baking sheet with parchment or use a mini muffin pan. Lightly grease with avocado oil spray or butter.

Mix dry ingredients: In a bowl, whisk 1 1/2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Break up any lumps for a smooth batter.

Combine wet ingredients: In a separate bowl, whisk 2 large eggs, 1/3 cup sour cream, 1/3 cup granular keto sweetener, 3 tablespoons melted butter (slightly cooled), and 1 teaspoon vanilla extract.

Make the batter: Add the dry ingredients to the wet mixture and stir until just combined. The batter should be thick but scoopable. If it’s too thick, add a tablespoon of sour cream; if too loose, add a teaspoon of coconut flour.

Shape the donut holes: Use a small cookie scoop or spoon to portion 1–1.5 tablespoon mounds. If baking free-form, roll gently with damp hands into balls. If using a mini muffin pan, just scoop directly into the wells.

Bake or air fry: Oven: Bake 12–15 minutes until lightly golden and a toothpick comes out clean.

Air fryer: Cook 8–10 minutes, shaking or turning once if needed, until set and lightly browned.

Cool slightly: Let them rest for 5–7 minutes. They’ll firm up and become easier to handle without breaking.

Make the cinnamon “sugar”: In a shallow bowl, mix 1/3 cup granular keto sweetener (or powdered for a smoother coating) with 1–1.5 teaspoons cinnamon. Adjust sweetness to taste.

Coat the donut holes: Brush each donut hole lightly with melted butter, then roll in the cinnamon sweetener blend until fully coated. For extra coverage, repeat the roll once more.

Serve warm: Enjoy right away for the best texture. They’re great with coffee or tea.