Preheat the oven to 350 degrees F.
In a small saucepan, reduce the strong caramel apple tea down to 2T.
In a small cup, combine the half and half and lemon juice. Set aside and allow to thicken.
In the bowl of a food processor, add butter and granulated Swerve and pulse to combine.
Add the eggs one at a time, pulsing after each addition.
Add the soured half and half mixture, vanilla, and apple extracts, and pulse to combine.
Add the coconut flour, collagen peptides, baking powder, baking soda, cinnamon, salt, nutmeg, and pulse to combine.
Evenly divide the batter into a greased donut pan. Scooping the batter into a pastry bag (or zip-top bag that you cut the corner off of) makes it very easy to pipe the batter evenly into the donut rounds.
Bake at 350 degrees F for 20-25 minutes, turning halfway through the baking time.
While the donuts are baking, combine the granulated Swerve and cinnamon for the cinnamon "sugar" topping in a shallow bowl.
Let the donuts cool slightly and then pop them out of the pan and cover in cinnamon "sugar" topping while still warm. If your donuts have cooled completely, just warm them in the microwave for about 10 seconds.