Heat 6-8 tsp water to 105-110 degrees. Add 2 tbsp of hot water to a small bowl with pinch of sugar and yeast. Allow to sit until yeast gets foamy. If it doesn't get foamy, throw it out and start again. Be sure yeast is fresh.

Combine oil, Swerve, almond milk and egg white in a small bowl and whisk together. Add 3 tbsp of hot water (105-110 degrees) and stir to combine.

Combine the yeast mixture to the oil mixture and whisk together. Add Gluten Free flour and stir until just combined. Cover with plastic wrap and let rest of 1 hour. You can place the dough in a covered container in the refrigerator for up to 3 days until you are ready to use. The dough is slightly easier to work with cold.

Heat 2 cups of oil in a deep pan to 365 degrees. While heating, flour a worksurface and roll out 1/2 of the dough with a floured rolling pin to about 1/8" thick. Use a pizza cutter to cut into 6-8 squares.

Drop 3-4 squares into the hot oil at a time. Cook on the first side until the dough puffs up and is slightly golden (about 1-2 minutes) then flip and cook the other side briefly. Remove with a slotted spoon to a paper towel lined plate to cool slightly.

Repeat with the other half of the dough. Keeping in mind that the oil will continue to get hotter and the squares will cook faster.

Dusk the beignets with powdered sugar and serve with honey.