Line a plate with paper towels and set aside.

In a medium-sized mixing bowl, add almond flour, whey protein powder, one tablespoon of low-carb sweetener, baking powder, salt, and xanthan gum. Whisk together until combined.

Add sour cream, melted butter, and the hot water to the almond flour mixture. Smash and stir with a fork until a dough forms.

Divide the dough into 14 equal pieces and roll each piece into a ball with your hands. Set aside.

Add avocado oil to a small non-stick skillet and heat over low to medium heat. Add enough oil to cover the donut hole almost halfway (about ½ inch to 1 inch deep).

Once the oil in the skillet is hot, add about three of the donut holes at a time and fry on each side until golden brown, using a spoon or spatula to roll the donut holes around in the oil gently. They may not stay round-shaped, but that is fine (mine became cube-shaped).

Remove the donut holes from the oil using a slotted spoon once they are browned on all sides, and place them on the paper towel-lined plate.

Repeat until all donut holes are cooked.

In a small mixing bowl, add the low-carb confectioners' sweetener, heavy cream, and vanilla extract. Use a spoon or fork to mix until the ingredients are well combined.

Add each donut hole to the glaze bowl and roll around to cover in the glaze. Remove and place on a clean plate. Repeat until all donut holes are glazed.

Let the donut holes cool, and let the glaze dry. Serve.