Preheat a mini donut maker, or if using a standard oven, preheat the oven to 350°F and grease a standard donut pan.

In a small bowl, whisk together the coconut flour, baking soda, cinnamon and salt.

In a medium-size bowl, whisk together the eggs, oil and honey.

Add the dry ingredients to the wet ingredients and stir until combined.

Add the apple cider and mix until fully incorporated into the dough. Allow the dough to rest for about 3 minutes to ensure the moisture is absorbed by the coconut flour.

Scoop the donut batter into the preheated donut maker. (A cookie scoop makes it easy; use one that measures about 1½ tablespoons.)

Close the lid and cook for 2 to 3 minutes. If baking in an oven, bake in a prepared donut pan for 20 minutes. Remove from the oven and allow to cool for another 20 minutes before removing from the pan.

Carefully remove the cooked donuts from the pan.

Either brush the donuts with melted ghee or dip them in to cover both sides. Toss the donuts with the cinnamon-sugar mixture until coated.