Preheat the oven to 375 degrees Farehnheit.
Add the dry ingredients (coconut flour, collagen, xanthan gum, stevia extract, baking powder, and salt) to a medium bowl and whisk until all the ingredients are well combined.
In a separate bowl add the liquid ingredients (coconut milk, butter, eggs, and cream cheese) and whisk with a whisk or electric mixer for a minute.
Add dry ingredients to wet batter, stir until combined. The batter will become a dough-like, soft but firm.
Let the dough rest for a minute and prepare the egg wash.
In a small bowl stir together the egg wash ingredients (egg yolk and butter) set aside.
Divide the dough into six equal parts and make a ball with each.
Place parchment paper over the counter and roll each ball into a dough stick of about 10 inches each, close the ends of each stick to make a circle.
Important note: sticks may break, that’s normal and ok, wet your hands with water or oil and carefully put the piece back together.
Spray a donut tin with oil and place each donut inside each tin.
Brush egg washes onto each donut.
Bake for 18 to 20 minutes or until donuts are golden underneath and firm to the touch.
Remove from the oven, carefully remove them from the donut tin and place them on a cooling rack for at least 15 minutes.
Proceed to make the chocolate ganache.
Heat the coconut milk in the microwave 30 seconds at the time until it is very hot (be careful).
In a small bowl add the chocolate chips, and pour over the hot milk.
Stir with a spoon or small spatula until all the chocolate chips are melted.
Dip half of the donuts into the ganache and place again on a cooling rack, repeat the same step until you have dipped all the donuts into the chocolate.
Let the donuts sit until chocolate has become hard - you may speed up this process by leaving them in the fridge for 10 minutes.