Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.

In a bowl, mix almond flour, coconut flour, psyllium husk, baking powder, salt, and xanthan gum.

In a saucepan, boil water, then lower heat to medium-low. Add coconut oil and granulated sweetener; whisk. Gradually stir in the flour mix until a sticky dough forms. Remove from heat; cool 5 minutes.

Beat in eggs one at a time, whisking until elastic. Stir in vanilla. Let dough rest 15–20 minutes.

Divide dough in half. Roll first half into 1-inch balls (donut holes) and place on one baking sheet. Roll second half into short cylinders, form rings (donuts), and place on the other sheet.

Bake 15 minutes at 425°F, then lower to 350°F (180°C) and bake 15 more minutes until golden. Cool in pans 10 minutes.

For coating: mix granulated sweetener and cinnamon on a plate. Put powdered sweetener on another plate. Brush donut holes with melted butter; roll first in powdered sweetener, then in cinnamon mix.

For glaze: whisk powdered sweetener and almond milk until smooth. Dip each donut into glaze.

For spider legs: blend almond flour, water, vanilla, and powdered sweetener until a dough forms. Color ¼ of it black (if using). Shape small legs and eyes.

Assemble: place a donut hole in the center of each glazed donut. Add spider legs and eyes.