Preheat oven to 350 degrees.

In a large bowl, whisk together almond flour, tapioca flour, coconut flour, cocoa, coconut sugar, baking powder, cream of tartar, salt, cinnamon and nutmeg.

In another bowl whisk together eggs, vanilla, 1 cup of coconut cream and melted coconut oil. Slowly add flour mixture and mix until just combined.

Fold in chocolate chips.

Grease donut pan with coconut oil and fill with batter just to top of center post (I use a piping bag for this)

Bake for 12-15 minutes or until set. Let cool in pan for one minute before removing to wire rack to cool completely.

In a small bowl, whisk together cinnamon and coconut sugar.

Brush top and side of each donut with melted coconut oil and then dip into cinnamon sugar mixture.

In a small bowl, combine chocolate chips and 1/4 cup of coconut cream and microwave for one minute. Stir until completely melted.

Drizzle onto tops of donuts.