Preheat the oven to 425°F/220°C and line a baking pan with baking paper.

In a large mixing bowl, combine the almond flour, coconut flour, baking powder, psyllium husk, and xanthan gum.

In a small saucepan, bring the water to a boil, reduce the heat to medium-low, and add the vegetable oil and Erythritol. Add a tiny pinch of salt and whisk.

Gradually add the flour mixture, constantly stirring until a sticky dough is created.

Remove from the heat and allow to cool for 5 minutes.

Gradually add the beaten eggs into the dough, whisking to create an elastic dough.

Finally, fold in the pure vanilla bean paste.

Set the dough aside and allow it to rest for about 15-20 minutes.

Roll the dough into 1-inch balls and place them on the prepared baking pan, leaving room between them to expand. Dust the dough and your hands with almond flour if the dough is too sticky.

Bake in the preheated oven for 15 minutes and lower the temperature to 350°F/180°C.

Keep baking for 10-15 more minutes until the donut holes are golden.

If possible, let the donut holes cool in the pan for 10 minutes.

Mix the granulated Erythritol with the ground cinnamon on a shallow plate.

Place the powdered Erythritol in another bowl or plate.

Brush the donut holes with the melted butter and roll into the powdered Erythritol, then into the cinnamon-sugar mixture to coat all sides evenly and serve.