Mix topping ingredients and set aside. Whisk dry ingredients together. Whisk egg with other wet ingredients, add to dry ingredients, and whisk to combine well. Fill a donut skillet, cast-iron pan, or dutch oven with oil and heat (click HERE to find the cast iron donut pan I used). When oil reaches around 350 to 360 F, drop batter into the oil. The batter will spread and puff up. When the underside browns, flip. In another 30 to 45 seconds, it will be ready to remove. Be sure enjoy them ASAP, as they will lose their crisp if they sit too long. Sprinkle with Swerve and nutmeg.

DIP: Whisk egg yolks, almond milk, and natural sweetener in <g class="gr_ gr_95 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins replaceWithoutSep" id="95" data-gr-id="95">medium</g> metal bowl to blend. Slowly mix in the melted oil/butter so the eggs don't cook unevenly. Set bowl over <g class="gr_ gr_96 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins doubleReplace replaceWithoutSep" id="96" data-gr-id="96">saucepan</g> of simmering water. Whisk mixture constantly and vigorously until thickened and <g class="gr_ gr_97 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins replaceWithoutSep" id="97" data-gr-id="97">instant-read</g> thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total (or coats the back of a spoon). Add nutmeg and extract. Remove mixture from over water. Serve warm or chilled. (If serving chilled, it can be prepared 1-3 days ahead and refrigerated. Re-whisk before serving.