4 eggs, at room temperature, whites and yolks separated
Coconut Butter Glaze
1/4 C coconut butter
2 tsp maple syrup
1/2 tsp fresh lemon juice
1/4 tsp vanilla extract
1/4 C full-fat coconut milk
Preheat oven to 350°F. Grease the doughnut pan with ghee and coat with a dusting of arrowroot powder, shaking off any excess.
In a medium bowl, whisk together the almond flour, baking soda, and sea salt. In another medium bowl, whisk together the coconut oil, coconut yogurt, maple syrup, vanilla, vinegar, and egg yolks. Gradually add the dry ingredients to the wet and stir to combine.
Using a stand mixer, beat the egg whites until they form soft peaks. Gently fold them into the batter. Scoop the batter evenly into the doughnut molds, smoothing out the top. Bake for 15 minutes or until light golden in color. Remove from the oven and let cool in the pan. Make the glaze while you wait.
In a small saucepan over low heat, combine all the glaze ingredients until melted and smooth in consistency. Once the doughnuts have cooled, carefully dip each doughnut into the icing. Place on a wire rack to let the icing set, and serve.