Start by warming your oven to 350°F (175°C). Lightly grease a donut pan or spray it with non-stick spray, then set it aside.
In a spacious bowl, gently whisk together the almond flour, baking powder, salt, powdered sugar substitute, collagen peptides (or protein powder), cinnamon, and ginger powder.
In another separate bowl, mix the melted coconut butter, coconut oil, vanilla extract, and water. Stir in the room temperature eggs and molasses at the very end.
Now, carefully pour the wet mixture into the dry ingredients. Mix just until everything is combined; try not to overmix!
Spoon the batter into your prepared donut pan, filling each mold almost to the top. Bake for about 12-15 minutes. It's super important not to overbake them, so they stay wonderfully moist!
When a toothpick inserted into a donut comes out clean, they're ready! Take them out of the oven and let them cool on a wire rack. Once slightly cooled, lightly brush each donut with a tiny bit of melted coconut oil, then dip them into brown sugar or your chosen sweetener to coat. A sprinkle of extra cinnamon, and they're ready to enjoy!