Using a large bowl whisk together the almond flour, erythritol, baking powder, freshly ground nutmeg, cinnamon and xanthan gum with a pinch of salt. Set aside.
Mix the wet ingredients in a separate bowl.
Mix together the wet and dry ingredients with a rubber spatula. Mix for about 1 minute until all ingredients are well combined.
Generously greased donut pan
Place batter into a piping bag and pipe into donut pan. Alternatively, if you do not have a piping bag you can spoon the batter into the donut pan.
Use your finger to evenly spread out the batter in the pan and then bake at 350°F for 15-18 minutes. Inserting a toothpick into the donut should come out clean.
Once out of the oven let the eggnog donuts cool completely in the pan.
In a medium bowl cream together the butter and cream cheese with powdered erythritol. Slowly add a little bit of cream at a time until desired consistency is reached.
Once the baked eggnog donuts are cooled place on a wire rack and dip each donut into the icing sugar glaze and sprinkle with ground nutmeg.
Top Tip: generously grease the donut pan otherwise they may stick and be hard to remove. I used a paper towel and scooped out some hardened coconut oil to grease the pan, making sure there is a coating in all the nooks and crannies.