Whisk the eggs, melted butter, milk, and stevia in a medium bowl using a hand whisk.
Whisk in the coconut flour, cocoa powder, salt, and baking soda.
Fill the pan cavities ¾ full. Bake the donuts until they are set and a toothpick inserted in them comes out clean, about 17 minutes.
Place the pan on a cooling rack and allow the donuts to cool for 15 minutes.
Meanwhile, in a shallow bowl, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each session. Stir in the avocado oil.
Gently run a knife around the edges and center of each donut. Carefully release them from the pan. Dip each donut into the glaze.
If desired, sprinkle the donuts with toppings such as shredded coconut or chopped nuts or drizzle them with melted peanut butter.
Cool the donuts until the glaze sets, about 30 minutes, then serve.
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Notes
The baking soda in this recipe needs an acid to react with, and cocoa powder treated with alkali will not provide that acid. That's why I recommend using natural cocoa powder.
The nutrition label includes the donuts and glaze but no toppings.
Once completely cool, you can keep the leftovers in the fridge, in a single layer in an airtight container, for up to four days. Remove them from the fridge 30-60 minutes before eating them.