Preheat the oven to 425°F and line a baking pan with parchment paper.

In a large bowl whisk together almond flour, coconut flour, baking powder, psyllium husk, xanthan gum, and a pinch of sea salt.

In a small saucepan bring the water to a boil, then reduce heat to medium low and add avocado oil and 3 tbsp erythritol, whisking until mostly dissolved.

Gradually add the dry flour mixture to the saucepan, stirring constantly until a thick, sticky dough forms and pulls from the sides of the pan.

Remove the pan from the heat and let the dough cool for 5 minutes.

Gradually add the beaten eggs to the warm dough, stirring vigorously after each addition until the mixture becomes smooth, glossy, and elastic.

Stir in the pure vanilla bean paste, then let the dough rest at room temperature for 15 to 20 minutes to firm up.

Dust your hands lightly with almond flour, then roll the dough into 1 inch balls and place them on the prepared baking pan, leaving space between each one.

Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and bake for 10 to 15 minutes longer, until the donut holes are golden and feel set.

Remove the pan from the oven and let the donut holes cool on the pan for 10 minutes.

In a shallow plate combine granulated low carb sugar substitute and ground cinnamon.

Place powdered erythritol on a separate plate.

Brush the warm donut holes with melted butter, roll each one first in the powdered erythritol, then in the cinnamon sugar substitute mixture until evenly coated, and serve.