Step 1

Preheat the oven to 350ºF and line a mini muffin pan with parchment or silicone liners (24 cavity pan).

Step 2

In a large bowl, whisk together the sour cream, eggs, water, and vanilla extract. Add the sweetener and stir until well combined.

Step 3

Stir in the almond flour, whey protein, baking powder, and salt. If the batter is overly thick, add a little more water to thin to a scoopable consistency.

Step 4

Divide evenly among the prepared muffin cups. Bake 15 to 20 minutes, until turning golden brown and firm to the touch. Remove and let cool completely in the pan.

Step 5

In a medium bowl, whisk together the sweetener and cream. Start with 2 to 3 tablespoons of water, and stir in more until a thin glaze consistency is achieved.

Step 6

Dip the tops of the donut bites into the glaze and place on a waxed paper lined baking sheet to set.