Preheat oven to 350F.

Grease your donut pans. I used cooking spray. (to know which donut pan was used for this recipe, please refer to the recipe notes.)

Mix 1 cup + 2 tbsp almond flour, 1/2 cup vanilla whey protein powder, 1/2 tsp baking powder, and 1/2 tsp xantham gum (optional) together in a large mixing bowl until well combined.

Melt 2/3 cup butter in the microwave using a large microwave-safe measuring cup or bowl. Stir in the erythritol, then crack the 2 eggs in, one at a time while vigorously stirring.

Slowly pour the liquid ingredients into the dry ingredients while stirring, until just combined. Do not over-stir, as it will create bubbles into your mixture and your doughnuts might fall flat when pulled-out of the oven.

Pipe the dough into your greased donut pans using either a piping bag or if you don't have one, you can use a "Ziplock" bag on which you will cut one of the corners. The donut tins should be filled to about 3/4.

Bake for 10-12 minutes or until a toothpick inserted into one of the donuts comes out clean.

Let the donuts cool down before removing them from the pan. This is important. Be patient!

When cool, remove the donuts from the pans, then dip them face down in the raspberry glaze.

Place them on a cooling rack for a couple hours before storing.

Storage Instructions: Store in a sealed container on the counter for up to 3 days, 7 days in the fridge and up to 3 months in the freezer.

Thaw 1/2 cup frozen raspberries in a small saucepan over medium heat, until just thawed. Remove from heat, then mash them up using a fork. Stir in 1/4 cup erythritol, then 2 tbsp almond milk, then 1/3 cup vanilla whey protein powder.