• Preheat oven to 350 degrees F. Grease silicone 2 donut pans and set aside.
• Boil water in a small saucepan then add tea bags and allow to steep while you make the donut batter.
• Place the dry ingredients into a stand mixer bowl; coconut flour, sesame flour, brown sugar sub, apple pie spice, cinnamon, baking powder and soda, and salt. With the paddle attachment, blend until combined or whisk by hand in a large mixing bowl.
• Add one egg at a time to the mixer and blend until incorporated. Pour in the wet ingredients; oil, apple extract and stevia.
• Squeeze out the liquid from the tea bags and discard them. If the tea is still hot, slowly drizzle in a little at a time into the mixer and mix on low speed.
• Spread 3 tablespoons of batter into each silicone donut pan cavity. This recipe makes 10 donuts.
• Bake in a preheated oven for 15 minutes or until a toothpick in middle comes out clean and they are golden brown. Loosen edges and center with a sharp knife when they come out of the oven then allow to cool before removing from the pan.

Optional Topping

• Mix the allulose and cinnamon together in a shallow bowl. Dip each donut into the melted butter then into the cinnamon sugar free sweetener mixture.
• Store in an airtight container in the fridge for up to 5 days.