Pre-heat oven to 350 degrees.
Melt butter in sauce pan and add in Swerve. Stir until Swerve is completely melted and then add heavy whipping cream and vanilla. Stir over medium heat for about 5 minutes.
(If making chocolate glaze, add in the cocoa powder with the cream and whisk until completely melted and combined)
Remove glaze from heat.
Separate two eggs and discard yolks. Whip egg whites to stiff peaks and set aside.
Mix together dry ingredients and knead in the softened cream cheese.
Add wet ingredients and stir until well mixed.
Gently fold egg whites into mixture. Stir until the egg whites are incorporated and the color is consistent.
Spray donut pan with coconut spray and fill approximately 2/3 of the way. You can use a piping bag for a cleaner line if you so wish.
Bake in oven for 16-18 minutes or until lightly browned. Allow donuts to cool in pan for 5 minutes then move to a baking rack to cool completely.
Allow glaze to completely cool and thicken before dipping donuts in glaze. You may also glaze very lightly and/or allow donuts to sit out to avoid being wet.