• Combine melted butter, almond milk, egg and vanilla extract in a bowl, mix well.
• Combine almond flour, sweetener, baking powder, cinnamon and salt into another bowl.
• Pour dry ingredients into the wet mixture a bit at a time and mix well to avoid lumpy dough

| Tip: 

• There are many types of artificial sweetener, but to take note of the ratio sweetness. It varies from different brands. The one used in this recipe has the same sweetness as normal sugar, please adjust the amount according to the sugar you use.

• Pour mixture into pre-oiled baking mould.

• Pre-heat oven at 175⁰C and bake it for 15-18mins or until lightly golden brown. (to know it is cook thoroughly, poke a skewer through. If it comes out clean, it is cooked.)

| Tip: 

• Fill the mixture in the mould up to ¾ to avoid over spilling while baking.

• Please try to use a deeper mould as a thin mould may not be able to hold a lot of the ganache.
•  
• Do not fry the donuts as the mixture is very wet, it will not hold its shape while frying.

• In a pot, pour heavy cream and bring up to a gentle simmer or 85⁰C.
• Pour hot cream into chocolate, rest for 1min before mixing well.
• Rest in the fridge for 30mins
• Once slightly firmed, place ganache into a piping bag

• Place piping bag into a cup, unfold piping bag around the cup. (To create an opening)
• Pour Chocolate ganache into the piping bag (Fill up half full.)
• Unfold the piping and twist the opening, make sure it is closed and tight.
• Once twisted tightly, cut a small opening at the tip of piping bag. 
• Use a chopstick to make a small hole at the bottom of the donuts gently, put the opened tip of the piping bag into the donut. 
• From the inside, gently press the piping bag to release the ganache, and while pressing slowly pull out the piping from the donut. (To know when it is enough, the ganache should