Preheat oven to 350. Generously spray a mini donut pan with cooking spray.
To brown the 2 tablespoons of butter for the donuts simply heat the butter in a small saucepan until it is golden and fragrant. Transfer to a mixing bowl and let cool for 5 minutes before proceeding.
Combine all the ingredients for the batter and mix well. Divide between twelve mini donut molds.
Bake for 25 min. Cool completely and invert onto a cooling rack.
Meanwhile, to make the caramel heat the butter in a medium saucepan until golden and fragrant. Add the sweetener and 3 oz of the heavy cream. Cook over medium-low heat until bubbly, slightly thickened and lightly browned. Remove from the heat and add the last ounce of cream and the salt. Cool for about 10 minutes or until thickened further. Cooling too long will make the sugar alcohols crystallize. You want this about the same consistency as jarred caramel sauce.
Drizzle the caramel over the donuts. Serve immediately.
Notes
This makes a very generous amount of caramel. You will only use about half on the donuts. You can half the caramel ingredients if you prefer but when I make caramel I always make extra. The caramel will firm up in the fridge until the consistency of a praline. Simply microwave in 30-second increments, stirring after each to get it back to a sauce.Notes on Sweeteners: