1. Preheat the oven to 350F. Grease a 12-hole mini donut pan.
2. In a large bowl, mix together the almond flour, granulated zero calorie sweetener of choice, baking powder, and salt.
3. In a separate bowl, whisk together the melted butter, eggs, almond milk, Caramel Latte Super Coffee, and the vanilla extract.
4. Add the wet mixture to the dry, and stir to combine well. Spoon the batter into the cavities of the prepared donut pan.
5. Bake for 10-13 minutes or until dark golden brown. Let cool in the pan and then transfer to a cooling rack.
6. To make the low carb salted caramel sauce, start by placing the butter and sweetener in a saucepan over medium heat. Whisk continuously until the butter is melted and the sugar is completely whisked into it (it should take about 1 minute).
7. Once the sauce is smoothly combined, allow it to simmer, bubble, and brown gently while whisking every 15-30 seconds, until it turns a golden color (it should take about 2 minutes). Be careful not to let it get too dark, which would indicate that it’s burning!
8. Once there is a light golden shade and it is bubbling, quickly add in the heavy cream and whisk immediately and vigorously (the sauce will bubble up a lot more).
9. Let cook for another 30 seconds to 1 minute, until the sauce has a golden caramel color and is gooey and bubbly.
10. Remove from the heat. Stir in vanilla extract and salt. Taste and add more salt if desired.
11. Top the cooled donuts with the salted caramel sauce.

Enjoy!