Preheat the oven to 325F and grease a donut pan and/or line a muffin tin with paper liners.
In a medium bowl, whisk together the almond flour, sweetener, protein powder, cocoa powder, xanthan gum, baking powder, baking soda, and salt, breaking up any clumps with the back of a fork. Set aside.
In a large bowl, beat yogurt and butter together until smooth. Add eggs and vanilla extract and beat until just combined. Add half of almond flour mixture and beat until combined, then beat in almond milk. Beat in remaining flour mixture until thoroughly combined. Add food colouring and mix until colour is uniform.
Spoon batter into prepared donut pan and/or muffin tin. Bake donuts for 18 to 20 minutes, and cupcakes for 25 to 30 minutes. The tops should spring back when lightly touched and a tester inserted in the middle should come out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
For the frosting:
Beat cream cheese and butter together until smooth. Beat in powdered sweetener, cream, vanilla, and stevia until fully combined. Pipe or spread frosting on cooled cakes and donuts.
Serves 9 to 12. Makes about 9 cupcakes and 12 donuts. NET CARBS for 9 servings = 5.43 g. NET CARBS for 12 servings = 4.08 g.For 9 servings: Food energy: 346kcal Total fat: 29.30g Calories from fat: 263 Cholesterol: 112mg Carbohydrate: 8.79g Total dietary fiber: 3.36g Protein: 12.00gFor 12 servings:Food energy: 259kcal Total fat: 21.97g Calories from fat: 197 Cholesterol: 84mg Carbohydrate: 6.60g Total dietary fiber: 2.52g Protein: 9.00g