Preheat your oven to 350°F (175°C). Lightly grease a 12-count donut pan.

In a large mixing bowl, whisk together almond flour, protein powder, cocoa powder, baking powder, and cinnamon.

In a separate bowl, combine eggs (or flax eggs), almond milk, maple syrup, vanilla, and melted coconut oil.

Pour the wet mixture into the dry and stir until a thick batter forms. Let the batter rest for 5 minutes.

Transfer the batter into a piping bag or large ziplock with the corner cut off. Pipe evenly into the donut molds.

Bake for 12–15 minutes or until a toothpick inserted comes out clean.

Let donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Prepare the glaze by whisking powdered sugar substitute, cocoa powder, and milk until smooth.

Dip each cooled donut into the glaze. Allow glaze to set for 10 minutes before serving.