Place the protein powder, cacao powder, coconut flour, potato starch, baking powder and bicarbonate of soda into a mixing bowl and whisk to combine.
In a separate bowl, place the granulated stevia, coconut mylk, rice malt syrup and boiling water. Whisk until the sugar has dissolved and the mixture is smooth. Add the melted coconut oil and egg, and whisk until combined.
Pour the wet mixture over the dry mixture and whisk until glossy and smooth. Spoon approximately 1.5 tbsp of batter into each preheated mini- donut mould and allow to cook for 3- 4 minutes, until cooked through.
Transfer the cooked donuts to a cooling rack and allow to cool completely before glazing. Repeat with the remaining batter.
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