For the donuts, preheat oven to 325F and grease a standard-sized donut tin well.
In a medium bowl, whisk together almond flour, sweetener, protein powder, baking powder, ginger, cinnamon cloves and salt.
In a large bowl, beat together GO Veggie! Vegan cream cheese, eggs and coconut oil. Beat in molasses, vanilla and stevia until smooth.
Beat in almond flour mixture in two additions, alternating with almond milk. Fill donut tin cavities ⅔ full (you will need to do 2 batches) and bake 12 to 15 minutes or until edges are golden brown and donuts are firm to the touch.
Remove and let cool in pan 5 minutes, then flip out onto a wire rack to cool completely. Re-grease donut tin and repeat with remaining batter.
For the glaze, beat GO Veggie! Dairy Free Vegan cream cheese with sweetener until well combined. Beat in almond milk, vanilla extract and vanilla seeds until smooth. Spread over cooled donuts.
Serves 12. Each serving has 6g of carbs and 2g of fiber. Total NET CARBS = 4g.205 Calories; 18g Fat (74.1% calories from fat); 8g Protein; 6g Carbohydrate; 2g Dietary Fiber; 55mg Cholesterol; 193mg Sodium.