Servings: 12 muffins

Preheat oven to 350° Preheat oven to 350°
 
3 Tbls melted butter 3 Tbls melted butter
3 eggs 3 eggs
4 Tbls sour cream 4 Tbls sour cream
1/2 c brown sugar swerve ½ c brown sugar swerve
¾ pure pumkin puree ¾ pure pumkin puree
1 c almond flour 1 c almond flour
3 Tbls coconut flour 3 Tbls coconut flour
1½ tsp baking powder 1½ tsp baking powder
1½ tsp pumpkin pie spice 1½ tsp pumpkin pie spice
 
Cream Cheese Frosting Cream Cheese Frosting
8 oz cream cheese softened 8 oz cream cheese softened
3-4 Tbsp Confectioners Swerve 3 to 4 Tbsp Confectioners Swerve
1 tsp vanilla 1 tsp vanilla
1 Tbls. heavey whipping cream 1 Tbls. heavey whipping cream

Beat butter and eggs together, add brown sugar swerve and mix well to dissolve. Add sour cream and pumpkin puree to your wet mix. Wet mix may look "broken", this is ok, I promise.
In a separate bowl combine all dry ingredients thoroughly. Scoop out a hole in the middle of your dry ingredients and incorporate your wet ingredients until completely mixed.
Bake in muffin pan or donut pan for 20 to 25 minutes. If baking in a loaf pan, bake for 40 to 45 minutes.
ASSEMBLY: subheading: ASSEMBLY:
Mix granulated swerve together with cinnamon for sprinkles. Just eyeball it to desired consistency. Allow donuts to cool on a wire rack, then melt some butter and brush over the top of the donut.
Take your buttered donut and dip in the sugar and cinnamon mixture.
Mix all ingredients with a hand mixture for the cream cheese frosting to make it fluffy. Take 2 donuts and slather with frosting.

Donut macros:  Donut macros:
Calories 121  Calories 121
Net Carbs 2  Net Carbs 2
Fat 10  Fat 10
Protein 4.2  Protein 4.2
Cream Cheese Macros  Cream Cheese Macros
Nutrition Facts  Nutrition Facts
Servings: 12  Servings: 12
Amount per serving  Amount per serving
Calories 71  Calories 71
Total Fat 7.1g  Total Fat 7.1g
Total Carbohydrate 4.3g  Total Carbohydrate 4.3g
Protein 1.5g  Protein 1.5g