Measure out and prepare all of the ingredients. Preheat oven to 325F. Spray donut pan with cooking spray.

In a bowl, add in the coconut flour, erythritol, protein powder, baking powder, and salt. Whisk this all together until combined well.

Add in the eggs, MCT oil, almond milk, and vanilla extract to the bowl. Stir this all together until combined well.

Pour the batter into the donut pan until they are about 2/3 full with batter.

Bake in the oven for 15-20 minutes or until the edges of the donut become golden brown in color.

Let the donuts cool in the pan for about 5 minutes before transferring to a cooling rack.

While cooling, combine ingredients for the topping.

In a frying pan over medium heat, add the shredded coconut and toast for a few minutes.

In a saucepan over medium heat, add in the butter and erythritol. Stir until the butter has melted. Let boil for 3-5 minutes, but be careful to not let it burn.

Remove the butter and erythritol from the heat and add in the heavy whipping cream. Add in the xanthan gum and salt. Whisk to combine.

Add the toasted coconut to the butter mixture. Stir to combine well. Let this cool to room temperature.

Meanwhile, place the coconut oil and chocolate chips in a microwave safe bowl. Heat in the microwave for 15 second intervals, stirring in between, until the chocolate is melted.

Spread the coconut mixture onto the donuts. Then, drizzle with the melted chocolate.

Serve and enjoy!