Make dough by placing water, butter, sweetener and salt in medium saucepan, allow it to come to a boil, then turn heat to low.

While liquid is coming to a boil, sift almond flour, coconut flour, xanthan gum and psyllium husk together into a bowl. Wisk to combine.

Add dry ingredients to hot water mixture and mix with a spoon until well combined. Continue cooking and mixing until it forms a sticky dough, about 1-2 minutes.

Return dough mixture to bowl and spread it around the sides of bowl, then allow it to cool for 15 minutes. (If you leave it in a ball, the insides will still be hot and will scramble your eggs- this is why you want to spread it out in bowl)

After mixture has cooled, add eggs in one at a time mixing with hand mixer until all are fully combined. About two minutes.

Add extracts and baking powder, mix one more minute with mixer. Let mixture sit for 20 minutes

Preheat oven to 400

Using wet cookie scoop (keeps mixture from sticking) place mounds one parchment lined cookie sheet.

Bake 15 minutes, then reduce oven temperature to 350, bake an additional 15 minutes. Remove from oven and allow to cool until you can safely handle.

Make glaze by placing small saucepan on stove over medium heat a with all glaze ingredients. Whisk until fully incorporated.

Place all donut holes in large bowl, pour glaze ingredients over holes, and shake until all pieces are coated. I actually used two bowls for this process. After pouring into bowl one and shaking, I poured everything into bowl two, and shook more. I then repeated this process. Your glaze will naturally settle in the bottom of the bowl, so the two bowl process allows for even coating. Sprinkle with additional (dry) sweetener if desired during coating process.