In a mixing bowl, combine the almond flour, coconut flour, xanthan gum, ¼ cup Swerve confectioners sugar substitute, 1 teaspoon baking powder, butter, eggs and ½ teaspoon of vanilla extract. Beat the ingredients on high until a smooth dough has formed.
Place the dough into the freezer to set for at least an hour.
Form the chilled dough into 5 equal pieces, and form them into round donut shapes. Place them onto a parchment lined baking sheet.
Bake for 20 minutes or until browned and cooked through.
While the cooked donuts are still warm, use a straw or other object to poke a hole in the side of each donut all of the way to the center. Move the straw or other object back and forth through the hole to clear out a space in the center of each donut.
Place the raspberry jelly into a piping bag with a small tip on the end, and fill the center of each donut.
Add the heavy whipping cream, 1 tablespoon of Swerve sugar substitute and ½ teaspoon of vanilla extract to a mixing bowl, and blend until a smooth glaze has formed.
Brush several layers of the glaze onto the top of each donut before serving.
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