Preheat the oven to 350'F.
Lightly grease 6 or 8 donut molds. I have a 12 mini donut mold I like to use. Spray the molds lightly with oil.
In a small bowl make the buttermilk by combining the almond milk and cider vinegar. In another small bowl, mix the ground flax seed meal and water. Allow to thicken up for about 5 minutes.
In a large mixing bowl, sift together the Xylitol, baking powder, baking soda, salt, xanthan gum, cinnamon and nutmeg. Stir in the flax seed meal and buttermilk mixture. Gradually add the baking mix and almond flour and stir until the dry ingredients are completely incorporated but the dough is soft. (It's more like a thick gooey batter).
Spoon the batter into donut molds and bake for 15-20 minutes or until the donuts are golden and firm. Remove the donuts and turn out on to a wire wrack to cool.
FOR THE TOPPINGS:
If using the cinnamon topping sift the cinnamon with the powdered xylitol and arrowroot starch. Brush the donuts with the melted coconut oil and sprinkle with the cinnamon Xylitol mixture.
If using the chocolate glaze combine the melted coconut oil, cocoa and hot water. Blend in the powdered xylitol, arrowroot starch and vanilla.
Put the mixture in a small bowl and dip the donuts in it and put on a tray and into the fridge to cool.