• Preheat the oven to 325° Fahrenheit and heavily grease two 6-cavity donut pans with either an olive oil or  an avocado oil cooking spray.
• In a medium-sized mixing bowl whisk together the protein powder, almond flour, sweetener, baking powder, salt, and nutmeg until evenly combined.
• Next, add the eggs, almond milk, cream, and vanilla. Whisk together until evenly combined.

  Continue whisking the batter either by hand or with a stand mixer for about two minutes, until the batter is light and airy.
• Pour the batter into the prepared pan, filling each cavity approximately two-thirds full.
• Bake for 18-20 minutes, or until the donuts have begun to turn golden and a toothpick inserted comes out clean.
• Remove the donuts from the oven and let them cool completely before removing them from the pan.
• After you have baked the donuts toast your coconut in the oven. To do this, evenly distribute the coconut on a baking sheet and bake for five minutes. 

  Stir the coconut and bake another five minutes or until most of the coconut has turned a golden brown. Remove the coconut from the oven and let it cool until you are ready to make the glaze. 

To Make The Coconut Glaze

• After the donuts have cooled and been removed from the pan, it’s time to make the glaze.  Begin by melting the butter in a small saucepan over low heat. 
• Once the butter is melted add the almond milk, allulose, maple, vanilla, and nutmeg. Whisk the ingredients together and bring to a boil over low to medium heat. While stirring constantly, let the mixture boil for 3-5 minutes, or until the sweetener has browned and turned a nice caramel color.
• Remove from heat, add the toasted coconut, and mix until evenly distributed.
• While the glaze is still warm spoon the coconut mixture on top of each donut. 

  Let the donuts set for a few minutes, allowing the glaze to cool before serving.

  Enjoy!!!