Oil a non-stick 6-hole donut pan with vegetable oil of your choice or coconut oil. Set aside.
In a medium mixing bowl, whisk together eggs, coconut milk, vanilla, baking soda, and apple cider vinegar. You don't need to whisk long, just 30 seconds to combine everything and beat the eggs.
Stir in almond meal and sugar-free crystal sweetener. Combine until it forms a donut dough - about 1 minute.
Fill each donut hole up to 3/4 to leave some space for the donuts to rise.
Bake for 12-15 minutes or until a skewer inserted in the center of donuts comes out clean, and the top is set and golden/brown.
Cool down to room temperature on a rack before adding the chocolate peanut butter glazing.
In a small bowl, add sugar-free chocolate, peanut butter, and coconut oil. Microwave by 30 seconds bursts, stir and repeat until the mixture is fully melted. It shouldn't take more than 1 minute.
Dip each donut upside down into the glazing - make sure you dip the side that was in contact with the donut pan.
Place each donut on a plate or cooling rack - side with no glazing sitting on the rack - to cool down. Tip: bring the plate 3 minutes into the freezer to set the top. It will also firm up the donut dough, and they will taste denser like real Krispy cream donuts!
You can store them in the pantry. They remain soft or for dense donuts as from the shop, store in the fridge in an airtight container for up to 4 days.