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Prepare two 6-donut pans with greasing and preheat the oven to 350°F (175°C). Next, liquefy ¼ cup of butter and save.
Almond flour, coconut flour, monk fruit/erythritol, baking powder, and salt should be combined in a sizable mixing basin.
These should all be well-combined after being combined. Add the melted butter, vanilla, three eggs, and sour cream after that (one at a time). (Electric mixer).
Put blueberries(stir), the batter into the doughnut pans using a pastry bag. As these donuts won't puff very much, stuff them all the way.
Bake TWENTY FIVE minutes in oven. After they are finished, use the tried-and-true toothpick test to see whether they are prepared.
Then, while they cool for at least 15 minutes, make the icing.
Melt the butter and pour it into a bowl to make the frosting. Add vanilla, salt, and confectioners' sugar after that.
Add the boiling water after thoroughly mixing them. Then dip the donuts in and let them cool once more.