In a blender, combine cottage cheese, eggs, unsweetened cocoa powder, Allulose sweetener, vanilla extract, almond flour, and baking powder. Blend until smooth and thick.

Pour the batter into the prepared donut pan, filling each mold about 80% full. Bake for 20 minutes or until a toothpick comes out clean.

Allow the donuts to cool completely in the pan to help them retain their shape.

Mix powered Allulose, heavy whipping cream, water, and vanilla extract until smooth. Drizzle the glaze over the cooled donuts and let it set before serving.