Preheat oven to 350°F (177°C) and grease a 12-cavity mini donut pan or 6-cavity standard donut pan.

In a large mixing bowl, whisk together the almond flour, erythritol, baking powder, and sea salt until no lumps remain.

Add the eggs, melted butter, almond milk, and vanilla extract to the dry mixture and stir until a smooth batter forms.

Transfer the batter into a piping bag and distribute evenly into the prepared donut cavities, filling each approximately three-quarters full.

Bake for 12 to 15 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean.

Allow the donuts to cool in the pan for at least 10 minutes to set before transferring to a wire cooling rack.