Red Velvet Doughnuts

1. Preheat your oven to 335F. 2. Put a sifter (or colander) on top of a large mixing bowl. Add 1/2 Cup Coconut Flour, 2 Tbsp. Cocoa Powder, 1/4 tsp. Salt and 1/4 tsp. Baking Soda. 3. Sift the dry ingredients until everything is fine and powdery. 4. In a mixing bowl, crack 4 Large Eggs and add 1/4 Cup Erythritol. 5. Mix together well and add 1/2 tsp. Vanilla and 1/4 tsp. Liquid Stevia (about 25 drops). 6. Add 1/4 Cup Coconut Oil, 1/2 Cup Coconut Milk, about 1 Tbsp. Red Food Coloring, and 1/4 tsp. Apple Cider Vinegar. Continue whisking until everything is well combined and desired color is attained. 7. Add your wet ingredients slowly to your dry ingredients. 8. Divide the batter between your doughnut pans. I am using a heart shaped doughnut pan and mini doughnut pan. 9. Bake for 16-18 minutes, just until the edges are slightly browned. Remove them from the oven and transfer to a cooling rack. 10. In a mixing bowl, combine butter and cream cheese at room temperature. 11. Powder 1/4 Cup Erythritol in a spice grinder. 12. Cream your butter and cream cheese together until smooth. 13. Add 2 Tbsp. Heavy Cream to the Icing and continue mixing until smooth again. 14. Add 1/4 tsp. Vanilla, Powdered Erythritol, and Red Food Coloring and continue mixing. Continue adding food coloring until desired color is achieved. 15. In a pan, bring 3 Tbsp. Coconut Oil to its smoking point. 16. Fry your donuts on both sides, about 30-45 seconds per side. Remove from the pan and cool on paper towels. 17. Frost your donuts and add lemon zest if desired.