• Donut pan
• Large mixing bowl
• Blender
• Large Ziplock bags
• Baking sheet
• Aluminum foil

For the Donut Batter:

• 1 3/4 cups almond flour
• 2 T coconut flour
• 1 t baking soda
• 1 t cinnamon
• 4 eggs
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 t vanilla extract

For the Glaze:

• 1/4 cup maple syrup
• 1/4 cup coconut butter
• 1/4 cup full-fat coconut milk, shaken
• 2 T grass-fed butter
• 1 t vanilla extract
• 1 t cinnamon

For the Bacon Crumble:

• 4 pieces of bacon
• 2 T maple syrup
• 1 T dijon mustard

• Preheat oven to 350°F and grease a donut pan with coconut oil.
• To Make The Dough: In a large bowl, sift together almond flour, coconut flour, baking soda, and 1 t cinnamon. Add in the eggs, 1/4 cup maple syrup, coconut oil, and 1 t vanilla extract. Mix ingredients until smooth.
• To Make The Glaze: As the donuts are baking prepare the glaze. In a blender combine 1/4 cup maple syrup, coconut butter, coconut milk, butter, 1 t vanilla extract, and 1 t cinnamon. Mix until smooth. Pour glaze into a shallow bowl and set aside.
• Spoon the dough into each donut cavity and bake for 20 minutes.
• Remove the donuts from the oven and set aside to cool in the pan.
• To Make The Bacon Crumble: Line a baking sheet with aluminum foil and lay bacon in a single layer on top.
• In a small bowl mix together 2 tbsp maple syrup and mustard until smooth. Brush each piece of bacon with the maple-mustard mixture and bake for 20 minutes or until crispy. Allow the bacon to cool and then crumble.
• Once everything has cooled, dip one side of each donut in the glaze and sprinkle with crumbled bacon.