Preheat the oven to 350ºF (175ºC) and line a mini muffin pan with parchment or silicone liners (24 cavity pan). In a large bowl, whisk together the sour cream, eggs, water, and vanilla extract. Add the sweetener and stir until well combined. Stir in the almond flour, whey protein, baking powder, and salt. If the batter is overly thick, add a little more water to thin to a scoopable consistency. Divide evenly among the prepared muffin cups. Bake 15 to 20 minutes, until turning golden brown and firm to the touch. Remove and let cool completely in the pan. In a medium bowl, whisk together the sweetener and cream. Start with 2 to 3 tablespoons of water, and stir in more until a thin glaze consistency is achieved. Dip the tops of the donut bites into the glaze and place on a waxed paper lined baking sheet to set.