Add mozzarella and cream cheese in a microwave-safe bowl.
Microwave until melted (60-90 seconds), then stir to mix thoroughly.
In a separate mixing bowl add almond flour, coconut flour, baking powder, 1 tsp cinnamon, allspice, nutmeg and swerve sweetener. Mix ingredients thoroughly
Add the dry ingredients to the melted cheese dough. Knead all ingredients together until well blended.
In a small mixing bowl beat an egg and add vanilla.
Combine the dough mixture and egg mixture and blend thoroughly.
Place the dough mixture into the refrigerator for 20 minutes
While the dough is in the refrigerator, boil a pot of water, just enough water to cover the chayote squash.
Once the water is boiling add the chayote squash and steam until it is tender when pierced with a fork (8-10 minutes). Remove the chayote from the water and allow to cool
Once the chayote is cooled enough to handed. Chop the squash into pieces
Removed the dough from the refrigerator and add stir in the chopped chayote
Form the dough into 18 round balls
Melt the butter and place into a small bowl
Mix the monkfruit sweetener and cinnamon together in a separate bowl
Coat a thin layer of butter onto each donut hole and then roll the donut hole in the cinnamon mixture to form a thin even layer on the dough.
Oven: Place the donut holes onto a baking sheet lined with parchment paper. Leave a little space in between each donut hole as they will expand slightly. Bake at 400 degrees for 10 minutes.
Air Fryer: Set the air fryer to 320 degrees and bake the donut holes for 5 minutes
2g Net Carbs for each doughnut hole
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