Preheat an oven to 350 F. Combine the ingredients in a bowl for the donuts from the almond flour to the eggs.
Prepare a 6-count donut pan with nonstick cooking spray. Then spoon five teaspoons of batter for each cavity. Spread evenly with an offset spatula.
Bake for 13-14 minutes or until puffed and baked through. Allow the donuts to cool until cool enough to handle with bare hands.
Use a metal spatula to loosen the donuts around the edges to remove them from the pan. Place donuts on a cooling rack.
In the meantime, heat the cream in a microwave-safe bowl for 45 seconds or until bubbling and hot. Add in the cocoa powder and whisk until the chocolate is completely melted. Add in the remaining ingredients except for the peppermint candies.
Place the donuts top side down into the chocolate glaze to coat and return them to the cooling rack or a platter. Top with crushed peppermint candies.
Tips
Use a teaspoon-sized cookie scoop to portion the dough into each donut pan cavity. The scoop makes it very easy to portion!
