Pre-heat your oven to a low temperature, then shut-off.
In a small bowl, add your yeast, sugar and warm water. Set aside to bloom for about 3min.
Meanwhile, using a hand mixer, in another large bowl, beat together your butter and sugar until smooth and fluffy.
Add your egg, sour cream(warm in the microwave for about 15s before adding), vanilla extract and sweetener, blend again until smooth.
Add your yeast/water mixture to this bowl as well and stir gently.
Add the rest of the ingredients (almond flour, vital wheat gluten, coconut flour and salt) and stir with a spoon until a rough dough begins to form.
Knead with your hands for ~2 min and then form into a rough ball and place in greased bowl, cover with saran wrap.
Place the covered dough in the previously warmed oven and let it rest for about 10min (it won't rise during this time).
Roll or press the dough out to about 1-1.5inch thickness on a flat surface covered with parchment paper. (The dough won't rise as much as traditional dough so be aware of this when choosing the thickness).
Using a large wine glass or donut cutter, cut circles out of the dough. Use a smaller shot glass, circular cookie cutter or bottle lid to cut out the middles.
Use the excess dough scraps to create more donuts by forming the pieces back together and rolling out again. (You can save the donut holes if you want!)
Place the donuts gently onto a parchment lined baking tray (I rolled mine directly on a flat cookie sheet so I didn't have to transfer them after).
Cover with saran wrap and place somewhere warm again for 30min to rise (you can pre-heat your oven for a few minutes then shut it off and place the sheet inside -just don't make it too hot!)
After 30min, remove the baking sheet of donuts and pre-heat your oven to 375*
Once the oven has pre-heated, bake the donuts at 375* for ~10-12min. *I recommend flipping them half way through to avoid browning too much on one side.
Let the donuts cool for about 10min. Meanwhile melt some butter in a small bowl and combine your sweetener and cinnamon on a plate OR mix together powdered sweetener and cream to make a glaze.
Brush the donuts with butter and coat in the mixture of cinnamon and granular sweeter OR glaze them by spooning the above glaze over the tops of the donuts.
Place them on a plate at room temperature to let the glaze set and then serve! Enjoy your keto yeast risen donuts!