In a bowl, combine all of your dry ingredients including the sweetener.
In another bowl, whisk together your cream, eggs and vanilla extract.
Add the wet mixture to your dry ingredients, stir, then add your melted coconut oil as well.
Mix until a thick batter forms. Set aside.
Add your oil to a large wok and begin to heat it over low-medium heat *(if you have a thermometer, the temperature should be around 350-375*F)
Meanwhile, heat a small frying pan over medium heat as well along with your butter. Let the butter cook until it begins to turn a slightly golden colour.
Once golden, immediately add your apples and sauté until they are tender but still with some crunch to them. Add your 1 tbsp of sweetener and toss to coat.
Add your apples to your batter you made earlier and stir until combined.
When your oil has come to temperature, drop spoonfuls of batter into the oil and slightly flatten it with a spoon to help it cook evenly. (I'd recommend a test donut before you go and do a bunch, see my tips on how to check if your oil is ready/hot enough).
Cook each donut for 1-2min per side or until dark brown but not burnt.
Use a slotted spoon to pick the donuts up and place them on paper towel to drain the excess oil, then move them to a wire rack to cool.
To make the donut glaze, whisk together the three ingredients in a bowl until smooth!
Drizzle the glaze over each donut. (I leave mine on the wire rack and place that over top of a baking sheet to catch the excess) Let the glaze set for a couple minutes, then serve warm or store in an airtight container for later!