Preheat the oven to 180C/350F. Grease a 12-count donut pan generously and set aside.
In a mixing bowl, add your almond flour, sweetener, and baking soda and mix well. In a separate bowl, add your eggs, apple cider vinegar, and coconut and mix together. Combine your dry and wet ingredients and mix well, until just combined.
Transfer your donut batter into a ziplock bag. Cut one end of the ziplock bag and gently squeeze out the donut batter directly into the doughnut pan.
Bake the donuts for 12-15 minutes. Remove from the oven and let cool for 5 minutes, before transferring to a wire rack to cool completely. If desired, frost the donuts.
* I haven't tried a vegan substitute. You may enjoy vegan gluten free donuts instead. Check out the body of the post with frosting options. For the pictured glazes, I used a simple vanilla and chocolate one, using sugar free powdered sugar with cocoa powder (for the chocolate one) and vanilla extract (for the vanilla one).