In a small saucepan over medium heat, combine the raspberries and water. Bring to a simmer, then reduce the heat to low and cook until the berries are soft enough to be mashed with a fork.
Mash them up, then stir in the sweetener and the glucomannan. Let cool.
Preheat the oven to 350F and grease a metal mini muffin pan well. If yours is not very non-stick, consider using silicone or parchment muffin liners.
In a large bowl, combine the coconut flour, sweetener, protein powder, baking powder, and salt. Add the eggs, melted butter, water, and vanilla extract and stir to combine. If the batter is very thick, add another tablespoon or two of water. It should be easily stirred but not really pourable.
Divide the mixture among the prepared muffin cups and bake about 15 minutes, or until the tops are firm to the touch. Remove and let cool completely in the pan.
Once the mini muffins are cool, use a small sharp knife to cut a small cone out of the top of each. Cut off the top of the cone (the part that would be the top of the muffin) and reserve.
Fill the holes in the mini muffins with the raspberry filling and replace the tops. Roll the filled mini muffins in powdered sweetener.
**If you REALLY want them to look like jelly donuts with jam oozing out a hole in the side, you can pipe a tiny bit of the raspberry filling into the side.