In a mixing bowl, combine the almond flour, baking powder, ¼ cup brown sugar substitute, eggs, 4 Tbsp butter melted, heavy whipping cream and ½ tsp of the cinnamon. Blend on high until a smooth batter has formed.
Fill the sections of a mini donut silicone mold or baking tray with the batter, and bake for 8-10 minutes until cooked through.
Let the donuts cool to room temperature.
Place the remaining melted butter in a shallow bowl.
Put the pecan halves, 1 tsp cinnamon and ¼ cup brown sugar substitute into a food processor, and blend until a fine cornmeal like mixture has been formed. Place the mixture on a shallow plate.
Dip the donuts into the butter, and then into the cinnamon crunch mixture to coat before serving.