Preheat oven to 325F and grease a regular-size donut tin.

In a mixer, combine eggs, coconut milk, and vanilla extract. Blend just enough to mix.

Add almond flour, coconut flour, cocoa powder, Swerve confectioners, baking powder, and salt.

Blend until smooth.

Add oil and blend until well combined.

Using a bag with a hole cut in the corner squeeze the batter into prepared donut pans not quite to the top. (or spoon the mixture onto the pan)

Bake 18 to 22 minutes

Remove and let cool 10 minutes on a wire rack.

Flip donuts onto a wire rack to cool thoroughly. Repeat with remaining batter until gone.

For the GLAZE

Add chocolate, coconut milk, and Swerve in a double boiler. (Alternatively, use a heat-safe bowl on top of a pot of simmering water)

Heat on low, stirring, just until the chocolate melts.

Remove from the heat.

Add the vanilla and stir well to combine.

Dip the cooled donuts in the glaze, they are a bit fragile, so you need to be careful. *see notes

Using a hand held mesh screen strainer, sift the culinary matcha onto the donuts. I used about 1/4-1/2 teaspoon per two donuts but you can use the amount you like depending on your taste.