Pre-heat oven to 350*F.
In a large bowl, add all of your dry ingredients up to and including; almond flour, coconut flour, cinnamon, baking powder, xanthan gum, salt and mix.
In a measuring cup, add your cream and vinegar and set aside.
In another bowl, melt your butter and then add the powdered sweetener, the cream/vinegar mixture, 2 eggs and vanilla extract, whisk well until you see bubbles form.
Pour this mixture into the dry ingredients.
Mix well until a thick batter forms.
Put this batter into a piping back fitted with a large metal star tip.
Lightly grease your donut pan with oil or butter and then begin piping your batter into the 12 donut molds.
Bake for 15-18min or until donuts are browned on top and no longer squishy to the touch (my oven cooks slower so maybe give them a check a few minutes early).
Let the donuts cool slightly before gently removing them from the pan and placing them on another plate or tray.
Melt the butter in one small bowl and in another large flat pasta bowl, whisk together the cinnamon and granulated monkfruit sweetener.
Dip each donut in the butter OR brush them with a silicone brush to coat both sides and then roll in the cinnamon/sweetener mixture. Repeat for all 12 donuts.
Prepare the chocolate sauce by heating the heavy cream in the microwave until almost boiling (~30-40s) and then add the chocolate chips and vanilla. Let it stand for 30s, then stir to combine. Pour into a small serving bowl and serve with the donuts OR drizzle it over the donuts and allow it to harden at room temperature. Enjoy your Keto Baked Churro Donuts!