Adjust oven rack to middle position and preheat oven to 350 degrees F. Grease two* six-cavity doughnut pans with nonstick cooking spray or brush with coconut oil.

Whisk the coconut flour, cocoa powder, baking powder, nutmeg, and salt together in a medium mixing bowl. Add honey and melted coconut oil. Whisk until smooth. Add the eggs and mix well.

Spoon batter into prepared pan. Fill each cavity about half full. Lightly tap the pan on the counter to settle the batter.

Bake until doughnuts are puffy and set, about 12 minutes. Allow doughnuts to cool in the pan and then turn out onto a wire rack.

When doughnuts are cool, make the glaze.

Lemon Glaze: Stir together the powdered sugar and lemon juice together in a small mixing bowl. The glaze should be thick but pourable. If it’s too thick, add a little extra lemon juice.

Chocolate Glaze Stir together the powdered sugar, cocoa powder and coconut milk together in a small mixing bowl. The glaze should be thick but pourable. If it’s too thick, add extra coconut milk, one teaspoon at a time.

Dip the doughnuts, one at a time, into the glaze. Or you can place a piece of parchment paper under the cooling rack and pour the glaze over each doughnut.